Hamburger Soup Recipe

When it comes to comfort food, there’s something about a warm bowl of hearty hamburger soup that just hits the spot. This is one of those meals that’s satisfying without being too heavy, and it’s incredibly versatile—perfect for cozy family dinners or feeding a crowd on game day. With ground beef, potatoes, and a medley of vegetables all simmered together in a savory broth, it’s a meal that’s as easy to make as it is to love. Plus, this recipe doesn’t require any fancy ingredients, so it’s a great go-to when you want something simple yet filling.

I first came across a similar version of this soup when I was craving something like a classic burger and fries, but in a soup form. The flavors of beef, potatoes, and a rich, tomatoey broth satisfied that craving in such a comforting way. Over the years, I’ve added my own tweaks, and now it’s one of my favorite cold-weather recipes. Every spoonful has a little bit of everything—a piece of potato, a tender vegetable, a juicy bit of beef—and it’s like a hug in a bowl!

this RECIPE

The origin story: Where hamburger soup comes from

Hamburger soup, also known as “poor man’s soup” or “cowboy soup,” has roots in classic American and Canadian comfort food. It became popular because it stretches ground beef—a relatively inexpensive meat—by adding lots of vegetables and broth. This makes it affordable and filling, which is why it’s been a staple in family kitchens for decades. Over time, people have put their own twists on it, adding different vegetables, seasonings, or even pasta. This version keeps it classic with potatoes and mixed vegetables, while the beef broth and Worcestershire sauce add a savory depth that makes it taste like it’s been simmering all day.

Let’s talk ingredients: The key players in this hamburger soup

Each ingredient in this soup plays an important role in building a satisfying flavor and texture. Here’s what you need and why:

• Ground beef: This is the heart of the soup, providing protein and a rich, meaty flavor. For a leaner option, try using ground turkey or chicken, but the beef flavor really shines in this recipe.
• Onion and garlic: These aromatics add a savory base. Finely dicing the onion and mincing the garlic helps them blend into the broth, enhancing the overall flavor without overpowering.
• Yukon gold potatoes: These potatoes hold their shape and add a nice, creamy texture. If you don’t have Yukon golds, russets work well too, though they might break down a bit more in the soup.
• Beef broth: This gives the soup a deep, savory taste. For a vegetarian twist, you could substitute vegetable broth and swap the beef for plant-based crumbles, but the beef broth is key for that classic flavor.
• Tomato soup and diced tomatoes: These add acidity and a hint of sweetness that balances the beef. The tomato soup also thickens the broth slightly, giving it a more stew-like consistency.
• Frozen mixed vegetables: Convenient and colorful, they add variety and make this soup a one-pot meal. You can use fresh veggies if you prefer, but frozen ones save time without sacrificing flavor.
• Worcestershire sauce: Just a teaspoon, but it adds a hint of umami richness that elevates the broth.
• Dried herbs (parsley and basil): These simple herbs add warmth and earthiness to the soup, complementing the savory beef and tomato flavors.

Kitchen gear: What you need (and what you can totally skip)

This recipe doesn’t require much in the way of special equipment, which makes it perfect for anyone without a fully stocked kitchen. Here’s what you’ll need:

• Large soup pot: A heavy-bottomed pot or Dutch oven is ideal because it distributes heat evenly, preventing any ingredients from sticking or burning.
• Wooden spoon or spatula: This is perfect for breaking up the ground beef as it browns.
• Lid: You’ll need a lid for the pot to cover the soup as it simmers. If your pot doesn’t have one, a sheet of foil can work in a pinch to help keep the heat in.

And that’s pretty much it! No fancy gadgets required here.

Step-by-step: My foolproof method for delicious hamburger soup

Let’s get cooking! This is one of those recipes where the prep is super simple, so you can throw it together on a busy night or when you just want an easy meal.

1. Brown the beef and aromatics
   Start by heating your soup pot over medium-high heat. Add the ground beef, diced onion, minced garlic, and a teaspoon of salt. As the beef cooks, break it up with your spoon so you get nice crumbles. You’ll want to cook this until the beef is browned and the onions are soft, about 5-7 minutes. This is where you’ll start to smell that delicious, savory aroma!
2. Drain excess grease
   Once the beef is cooked, carefully drain off any excess grease. This keeps the soup from becoming oily, letting those clean, comforting flavors shine through.
3. Add the rest of the ingredients
   With the beef still in the pot, add your chopped potatoes, beef broth, tomato soup, undrained diced tomatoes, frozen vegetables, Worcestershire sauce, parsley, and basil. Give everything a good stir to combine. You’ll see the vibrant colors of the vegetables and tomatoes, and it’ll already look hearty and inviting.
4. Simmer until flavors meld
   Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for at least 30 minutes. This is where all those flavors come together. The potatoes will soften, the broth will thicken slightly, and the vegetables will cook to perfection. After 30 minutes, check the potatoes—they should be tender but not falling apart.
5. Taste and adjust seasoning
   Before serving, taste the soup and adjust the salt if needed. Sometimes, I add a bit more depending on the broth I used, so don’t be afraid to season it to your taste!

Variations and adaptations: Make it your own

This hamburger soup is endlessly adaptable! Here are some ideas to customize it to your liking:

• Low-carb version: Swap the potatoes for cauliflower florets. They’ll still add a nice, chunky texture without the extra carbs.
• Vegetarian option: Replace the ground beef with a plant-based alternative and use vegetable broth instead of beef broth. You could even add lentils or beans for more protein.
• Spicy twist: If you like heat, try adding a pinch of crushed red pepper flakes or a splash of hot sauce. This gives the soup a little kick without overwhelming the other flavors.
• Italian-style: Add a teaspoon of Italian seasoning and toss in some small pasta like ditalini for a different take on the classic.
• Southwestern flair: Swap the frozen veggies for corn, black beans, and a chopped bell pepper. Add a dash of cumin and chili powder for a Tex-Mex vibe.

Each of these variations adds a new dimension to the soup, so don’t be afraid to get creative!

How to serve it up beautifully

When it’s time to serve, ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a pop of color. This soup goes great with crusty bread, garlic toast, or even a side of buttery crackers. If you’re hosting, serve it with a salad for a well-rounded meal that’s sure to impress. You can also top each bowl with a bit of shredded cheese if you’re feeling indulgent!

Perfect pairings

this soup is lovely with something refreshing to balance the warmth and heartiness. A cold glass of iced tea with lemon, sparkling water with a slice of lime, or a tall glass of lemonade would all be fantastic options. If you’re in the mood for something warm, a light herbal tea like chamomile or mint can be soothing alongside the savory flavors.

Storing and reheating leftovers

Hamburger soup makes great leftovers! Here’s how to keep it fresh:

• In the fridge: Store any leftovers in an airtight container for up to 5 days. When reheating, you may want to add a splash of broth or water if it’s thickened too much in the fridge.
• In the freezer: This soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 3 months. To reheat, thaw in the fridge overnight and then warm on the stove over medium heat.

Scaling the recipe for a crowd (or just a cozy night in)

This recipe is easy to scale up or down. If you’re feeding a larger group, simply double the ingredients—just make sure you have a large enough pot! If you’re cooking for one or two, halve the ingredients, though I always make the full batch because it’s great to have leftovers.

Common questions about hamburger soup

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just chop them into small pieces so they cook evenly. Fresh veggies might take a little longer to soften, so adjust the simmering time as needed.

2. Can I make this soup in a slow cooker?
Yes! Brown the beef, onion, and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. What can I use instead of tomato soup?
If you don’t have tomato soup, you can use an extra can of diced tomatoes and a tablespoon of tomato paste for similar flavor and texture.

4. Is this soup gluten-free?
It can be! Just make sure your beef broth and tomato soup are gluten-free, as some brands may contain gluten.

5. How do I thicken the soup if it’s too thin?
If you like a thicker soup, mash a few of the potatoes in the pot, or let it simmer uncovered for a bit longer to reduce the liquid.

This hamburger soup is a recipe that I come back to again and again. It’s simple, flexible, and truly delicious. Give it a try, and don’t be afraid to make it your own—you might just discover your new favorite cozy dinner!

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