Hamburger Soup is the ultimate comfort food that brings together simple, affordable ingredients into a warming, satisfying bowl. This hearty soup features seasoned ground beef, tender vegetables, and pasta or rice simmered together in a rich tomato-based broth that’s both nourishing and deeply flavorful. It’s like having a deconstructed cheeseburger in soup form, but even better because it’s loaded with vegetables and fills you up with wholesome goodness. This is the kind of soup that makes your house smell amazing while it simmers, feeds a crowd without breaking the bank, and tastes even better the next day. Perfect for busy weeknights, cold winter evenings, or anytime you need something comforting that comes together in one pot with minimal fuss.
Serving Quantity: 8 servings
Cooking Time: 45 minutes
1. Ingredients
- 1 and 1/2 pounds ground beef (80/20 blend)
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 6 cups beef broth
- 2 cups water
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup small pasta (macaroni or shells) or rice
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons vegetable oil
- Shredded cheddar cheese for topping
- Sour cream for topping
- Crusty bread for serving
2. Nutrition Information Per Serving
- Calories: 340
- Protein: 22g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 5g
- Sodium: 780mg
3. Brown the Ground Beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for about 7 to 9 minutes, stirring occasionally and breaking the meat into small crumbles. The beef should be completely browned with no pink remaining. As it cooks, the meat will release fat and moisture.
4. Drain the Fat
Once the beef is fully cooked, carefully drain off most of the excess fat from the pot. Tilt the pot and use a spoon to remove the fat, or carefully pour the beef into a colander set over a bowl, then return the drained beef to the pot. Leave just a tablespoon or so of fat for flavor. Too much fat will make your soup greasy.
5. Sauté the Aromatics
Return the pot with the drained beef to medium heat. Add the vegetable oil if the pot seems dry. Add the diced onion, carrots, and celery. These three vegetables form what’s called a mirepoix, the aromatic base of many soups. Cook for about 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent and the other vegetables are beginning to soften.
6. Add the Garlic
Stir in the minced garlic and cook for about 1 minute until it becomes fragrant. Be careful not to let the garlic burn or it will taste bitter. The mixture should smell absolutely wonderful at this point.
7. Add the Tomato Paste
Add the tomato paste to the pot and stir it into the beef and vegetables. Cook for 2 to 3 minutes, stirring frequently. This step cooks out the raw taste of the tomato paste and creates a deeper, richer flavor base for your soup. The tomato paste will darken slightly and become very aromatic.
8. Add the Liquids
Pour in the beef broth, water, and the can of diced tomatoes with their juices. Stir everything together, scraping up any browned bits from the bottom of the pot. These browned bits add tons of flavor to the soup. The liquid should cover all the ingredients.
9. Add the Potatoes and Seasonings
Add the diced potatoes, bay leaves, dried basil, dried oregano, paprika, black pepper, and a teaspoon of salt. Stir everything together thoroughly. The potatoes should be submerged in the liquid. If they’re not, add a bit more water or broth.
10. Bring to a Boil
Increase the heat to high and bring the soup to a rolling boil. Once it’s boiling vigorously, reduce the heat to medium-low so the soup maintains a gentle simmer. You should see small bubbles breaking the surface but not a vigorous boil.
11. Simmer the Soup
Cover the pot partially with a lid, leaving it slightly ajar to allow steam to escape. Let the soup simmer for about 15 minutes, stirring occasionally. During this time, the potatoes will begin to soften and the flavors will start melding together beautifully.
12. Add the Frozen Vegetables
After 15 minutes, add the frozen corn and frozen green beans to the soup. Stir them in and continue simmering. There’s no need to thaw the vegetables first. They’ll heat through quickly in the hot soup and adding them frozen actually helps maintain their texture and color.
13. Add the Pasta or Rice
Add the pasta or rice to the soup and stir it in. Continue simmering uncovered for another 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The soup is done when the pasta is tender, the potatoes are completely cooked through, and all the vegetables are soft. If using rice, it may take a few minutes longer to cook.
14. Check the Consistency
Look at your soup’s consistency. It should be hearty and thick with lots of ingredients, but still have plenty of broth. If it’s too thick, add more water or broth a cup at a time until you reach your desired consistency. If it’s too thin, let it simmer uncovered a bit longer to reduce and thicken.
15. Taste and Adjust Seasoning
Remove and discard the bay leaves. Taste the soup and adjust the seasonings as needed. Add more salt if it tastes flat, more black pepper for spice, or a pinch of sugar if the tomatoes taste too acidic. The soup should be well-balanced with savory, slightly sweet notes from the vegetables.
16. Rest the Soup
Turn off the heat and let the soup rest for about 5 minutes before serving. This allows the flavors to settle and the soup to thicken slightly as it cools just a bit. The pasta or rice will continue absorbing liquid during this time.
17. Serve
Ladle the hot hamburger soup into deep bowls, making sure each serving gets a good mix of beef, vegetables, and pasta. Top each bowl with a generous handful of shredded cheddar cheese and a dollop of sour cream. The hot soup will melt the cheese beautifully. Serve with crusty bread or dinner rolls for dipping.
18. Tips for Success
Use ground beef with some fat content, like 80/20 or 85/15. Lean ground beef will make the soup taste less rich and flavorful. The small amount of fat adds important flavor to the broth. Ground turkey or ground chicken can substitute for beef if you prefer a leaner option. Add a tablespoon of oil when cooking since these meats are drier and need extra fat. Don’t skip draining the fat after browning the meat. Excess grease will float on top of your soup and make it unappetizing. The vegetables can be customized based on what you have. Zucchini, bell peppers, mushrooms, or peas all work wonderfully in this soup. If you want to add pasta but are worried about it getting mushy in leftovers, cook the pasta separately and add it to individual bowls when serving. Store the soup and pasta separately. Some people like to add a splash of Worcestershire sauce or soy sauce for extra umami depth. Just a tablespoon adds wonderful savory complexity. For a creamier soup, stir in half a cup of heavy cream or a few ounces of cream cheese at the end. This creates a richer, more indulgent version. This soup freezes beautifully for up to three months, though it’s best to freeze it before adding the pasta. The pasta gets mushy when frozen and thawed. Add fresh pasta when reheating. Fresh herbs make a big difference. Add a handful of chopped fresh parsley or basil right before serving for brightness and color. A parmesan rind added during simmering adds incredible depth and umami to the broth. Just remember to fish it out before serving. Kids often prefer this soup without too many vegetables. You can puree some of the cooked vegetables with an immersion blender to hide them while still getting the nutrition. For a spicier version, add diced jalapeños with the other vegetables or stir in some hot sauce at the end. Leftover soup thickens considerably in the refrigerator as the pasta absorbs liquid. When reheating, add extra broth or water to thin it back out. This soup tastes even better the next day after all the flavors have had time to meld. Make it ahead and reheat for an even easier meal. Serve with different toppings so everyone can customize their bowl. Try crispy bacon bits, chopped green onions, oyster crackers, or croutons. This is an extremely budget-friendly meal that feeds a lot of people for very little money, making it perfect for large families or meal prepping for the week. You can double the recipe easily if you have a large enough pot. It’s great for feeding a crowd or having plenty of leftovers.
