Go Back

Hamburger Soup

Hamburger soup is a hearty one-pot meal with browned ground beef and tender potatoes simmered in a rich tomato beef broth. This easy recipe builds flavor with onions and garlic, then finishes with green beans and corn for a thick, comforting texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Hamburger soup base
  • 1.5 lb lean ground beef
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 carrots diced
  • 3 ribs celery diced
  • 2 cup peeled and diced potatoes
  • 1 can (28 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 6 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 bay leaf
  • 1 cup frozen cut green beans
  • 1 cup frozen corn
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat, then brown the ground beef with the onion for 7 to 8 minutes, breaking it up as it cooks until browned (drain any excess fat).
  2. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Simmer the soup
  1. Add the diced carrots, celery, and potatoes and cook for 3 minutes, stirring to coat.
  2. Stir in the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, paprika, and bay leaf.
  3. Bring to a boil over high heat, then cover and simmer for 20 minutes until the potatoes are tender.
Finish with vegetables
  1. Add the frozen green beans and corn and simmer uncovered for 5 to 7 minutes more until hot and tender-crisp.
  2. Remove the bay leaf, then season with salt and black pepper to taste.
  3. Serve immediately, topped with chopped fresh parsley.

Notes

For best flavor, drain excess fat after browning so the broth stays rich but not greasy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stove until steaming. This freezes well for up to 3 months (thaw overnight in the fridge), though vegetables may soften slightly. For a lighter option, use lean ground turkey or 90% lean ground beef to reduce fat while keeping the same method.