Hamburger Soup

4 min read
Hamburger Soup
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Hamburger soup is the ultimate comfort food—a hearty, one-pot meal packed with ground beef, vibrant vegetables, and a savory, flavorful broth. Perfect for chilly nights or when you need a wholesome, no-fuss dinner, this soup is as nutritious as it is satisfying.

It’s a versatile dish that can be customized to fit your preferences, and it’s easy to make ahead for meal prep or a busy weeknight. Serve it with a slice of crusty bread or a simple side salad, and you’ve got yourself a meal that everyone will love.

Ingredients

For the Soup:

  • 1 lb ground beef (80/20 lean-to-fat ratio recommended)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 4 medium carrots (sliced into rounds)
  • 3 celery stalks (sliced)
  • 1 large russet potato (peeled and diced into ½-inch cubes)
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 can (8 oz) tomato sauce
  • 6 cups beef broth
  • 1 cup frozen peas or green beans
  • 1 cup frozen corn kernels
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 bay leaf

Instructions

Step 1: Brown the Ground Beef

  1. Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
  2. Drain any excess grease and set the beef aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 3: Build the Soup Base

  1. Return the browned beef to the pot. Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, smoked paprika (if using), salt, and pepper.
  2. Add the beef broth and bay leaf. Bring the soup to a boil.

Step 4: Add the Potatoes and Simmer

  1. Reduce the heat to low, add the diced potatoes, and cover the pot. Simmer the soup for 20-25 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Add the Frozen Vegetables

  1. Stir in the frozen peas (or green beans) and corn. Simmer for an additional 5-7 minutes until the vegetables are heated through.

Step 6: Serve

  1. Remove the bay leaf before serving.
  2. Ladle the soup into bowls and enjoy with crusty bread or crackers.

Tips

  1. Ground Beef Options: For a leaner soup, use ground turkey or chicken.
  2. Boost the Flavor: Add a splash of hot sauce or a pinch of red pepper flakes for a little heat.
  3. Texture Variation: If you prefer a thicker soup, mash some of the cooked potatoes before adding the frozen vegetables.
  4. Add Pasta: Stir in cooked pasta, such as macaroni or small shells, for a heartier dish.

Storage Instructions

  • Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
  • Freeze: Hamburger soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm the soup in a pot over medium heat, stirring occasionally, or microwave individual portions.

Variations

  1. Low-Carb Option: Swap the potatoes for cauliflower florets or zucchini.
  2. Southwestern Twist: Add a can of black beans, diced green chilies, and a teaspoon of chili powder for a Tex-Mex flavor.
  3. Cheesy Version: Stir in shredded cheddar cheese or a dollop of cream cheese for extra richness.
  4. Herbaceous Touch: Garnish with fresh parsley, thyme, or basil for added freshness.

Nutrition Details

Per Serving (Approximate, based on 6 servings):

  • Calories: 290
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 700mg
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugars: 6g
  • Protein: 19g

FAQ

Can I use fresh vegetables instead of frozen?

Yes! Fresh peas, green beans, or corn work perfectly. Just adjust the cooking time slightly to ensure they’re tender.

What’s the best way to thicken hamburger soup?

You can thicken it by mashing some of the potatoes or stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I make this in a slow cooker?

Absolutely! Brown the beef and sauté the onions, carrots, and celery first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking.

Is hamburger soup gluten-free?

It can be! Ensure the beef broth and Worcestershire sauce are gluten-free, and you’re good to go.