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This Hamburger Soup is one of those easy dinners I come back to again and again. It’s made with lean ground beef, potatoes, vegetables, and a rich tomato broth that’s hearty, comforting, and perfect for busy weeknights. Everything cooks in one pot, making cleanup just as easy as dinner.
As a certified nutrition coach, I’m always looking for meals that are hearty, wholesome, and easy enough for busy weeknights. This hamburger soup has been a family favorite for years because it’s made with simple ingredients, comes together in one pot, and is packed with ground beef, vegetables, and potatoes. I almost always make a double batch because the leftovers taste even better the next day.
Recipe Overview
Key Ingredients
To make this hamburger soup, here are the key ingredients you will need. Full measurements are listed further down in the recipe card.
- Ground Beef: Lean ground beef adds plenty of flavor while keeping the soup hearty and satisfying. I usually use 90% lean, but 85% works well too.
- Yukon Gold potatoes: they become buttery and creamy, while russet potatoes create a softer texture. Either works well in this soup.
- Vegetables: Carrots, celery, onions, and garlic build the base of the soup and add plenty of flavor.
- Beef Broth: Use a good-quality beef broth for the best flavor. Low-sodium broth lets you adjust the seasoning at the end.
- Tomatoes: Diced tomatoes and tomato sauce give the broth its classic flavor.
- Italian Seasoning: Adds herbs without requiring many individual spices.
Best Potatoes for Hamburger Soup
One of the great things about this recipe is that it works with several types of potatoes.
- Yukon Gold: My favorite because it stays creamy and holds its shape.
- Russet: Softer and starchier, making the broth slightly thicker.
- Red Potatoes: Hold their shape well and don’t fall apart as easily.
If you’re using baby potatoes, simply cut them into bite-sized pieces before adding them to the soup.
Tips for the Most Flavorful Hamburger Soup
A few simple steps can make a big difference in the final flavor of the soup.
- Brown the ground beef well before adding the remaining ingredients. Those browned bits add lots of rich flavor.
- Cook the onions until softened before adding the garlic.
- Scrape up the browned bits from the bottom of the pot after adding the broth.
- Let the soup gently simmer so all the flavors have time to come together.
- Taste and adjust the seasoning before serving. Sometimes an extra pinch of salt or black pepper is all it needs.
How To Make Hamburger Soup
Hamburger soup can be made on the stovetop, in a crockpot, or in an Instant Pot. First, we will show you how to make it on the stovetop since that is the method I used to make this soup.
Using a stovetop:
- First, heat oil in a large stockpot over medium heat. Then add the beef and cook, breaking it up with a wooden spoon, for 5-6 minutes. There may be some excess water or fat; go ahead and drain if necessary.
- Stir in the onions, peas, celery, carrots, bell pepper, and garlic. Cook, stirring frequently, for another 5 minutes or so, or until veggies soften.
- Then, add the Worcestershire sauce, broth, diced tomatoes, and dried oregano. Give it a good mix, then reduce the heat and simmer for 15-20 minutes.
- Finally, season with salt and pepper if needed. Ladle into bowls, garnish with fresh chopped parsley and enjoy. Another optional garnish can be some shredded cheddar cheese.
Common Mistakes to Avoid
- Not Browning the Beef: Take a few extra minutes to brown the ground beef well. It adds much more flavor to the finished soup.
- Cutting the Potatoes Too Small: Keep the potato pieces about 1 inch in size so they stay tender without falling apart.
- Boiling Instead of Simmering: A gentle simmer helps the vegetables cook evenly and gives the broth time to develop flavor.
- Forgetting to Taste Before Serving: I always like to do a final taste. Add a little more salt, pepper, or Italian seasoning if needed.
Easy Variations
This recipe is easy to customize with ingredients you already have.
- Add More Vegetables: Try mushrooms, zucchini, green beans, spinach, kale, corn, or cabbage.
- Add Beans: Kidney beans, cannellini beans, or black beans all make great additions and add extra protein and fiber.
- Add Pasta: Small pasta shapes like elbow macaroni, ditalini, or small shells work well. Cook them separately or add them during the last 10 to 12 minutes of cooking.
- Make It Low Carb: Swap the potatoes for cauliflower florets or diced turnips.
- Add Extra Heat: Stir in crushed red pepper flakes or a dash of hot sauce before serving.
How to make it in an Instant pot
Cooking this hamburger veggie soup in an Instant Pot is super easy. The cook time should be just under 10 minutes. Here are some simple steps to follow:
- Set up the Instant Pot: Pull out your Instant Pot, turn it on, and set it to the sauté option.
- Saute: Add the beef first with 1 tbsp oil, then sauté with onions and veggies until browned and the onions are soft. About 3-4 minutes.
- Add other ingredients: Go ahead and add all the other veggie ingredients to the Instant Pot. Worcestershire sauce, broth, diced tomatoes, salt and pepper, and dried oregano. Mix to combine everything
- Close the Instant Pot: Add the lid and then set it to seal.
- Cook: Click the manual button on your Instant Pot and set the timer for 4 minutes. Once done, allow it to release the pressure naturally for 5 minutes or so, then do a quick release.
- Serve: Finally, after the quick release of the IP, remove the lid, stir, and if necessary, add more salt and pepper. Serve in a bowl and garnish with freshly chopped parsley.
How to make it in a crockpot or slow cooker
- In a large skillet over medium heat, add olive oil and cook the beef for 5 minutes until browned. You may drain excess water/fat.
- Transfer into a crockpot or slow cooker. Add in the onions, celery, peas, carrots, bell pepper, and garlic.
- Then, add the Worcestershire sauce, broth, diced tomatoes, and dried oregano. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 2-4 hours.
- Once done, pour into bowls, garnish with fresh chopped parsley and enjoy.
What to Serve with Hamburger Soup
This soup is filling enough to enjoy on its own, but it also pairs well with:
- Crusty bread
- Hawaiian Bread Garlic Bread
- Homemade cornbread
- Dinner rolls
- Grilled cheese sandwiches like this air fryer pesto grilled cheese
- Side salad like Garden Salad
- Freshly grated Parmesan cheese
Common Questions
I recommend 85% to 90% lean ground beef. It has enough fat for great flavor without making the soup greasy.
Yes. Frozen mixed vegetables are a great shortcut. Add them during the last 10 minutes of cooking.
It does! The flavors continue to develop as the soup sits, making leftovers even more delicious.
Storage
Store leftover hamburger soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
More Soup Recipes
- Easy Stuffed Pepper Soup
- Creamy Chicken Enchilada Soup
- Italian Chicken and Veggie soup
- Creamy Chicken Broccoli Soup
- Chicken Lemon Rice Soup
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Easy Hamburger Soup (One-Pot Family Favorite)
Ingredients
- 1 pound Lean Ground Beef
- 1 tablespoon Olive Oil
- 1 Sweet Onion, diced
- 2 Celery Stalks, sliced
- 2 Medium Carrots, peeled and sliced
- 1 Bell Pepper, chopped
- 1 Cup Green Peas, fresh or frozen
- 2-3 Garlic Cloves, pressed
- 2 tablespoons Worcestershire Sauce
- 5 Cups Low-Sodium Beef Broth
- 14 ounces Diced Tomatoes with juice, one can
- 1 teaspoon Dried Oregano
- Sea salt and pepper, to taste
- 2 tablespoons Fresh Chopped Parsley
Instructions
- Heat 1 tablespoon Olive Oil in a large stockpot over medium heat.
- Add the 1 pound Lean Ground Beef and cook, breaking it up with a wooden spoon, for 5-6 minutes. Drain the excess fat.
- Stir in 1 Sweet Onion, 2 Celery Stalks, 2 Medium Carrots, 1 Bell Pepper, 1 Cup Green Peas, and 2-3 Garlic Cloves. Cook, stirring frequently, for another 5 minutes, or until veggies soften.
- Add the 2 tablespoons Worcestershire Sauce, 5 Cups Low-Sodium Beef Broth, 14 ounces Diced Tomatoes with juice, and 1 teaspoon Dried Oregano. Give it a good mix, then reduce the heat and simmer for 15-20 minutes. Season with Sea salt and pepper if needed.
- Pour into bowls, garnish with 2 tablespoons Fresh Chopped Parsley, and enjoy.
Notes
- Brown the ground beef well for the best flavor.
- Cut the potatoes into even-sized pieces so they cook evenly.
- Frozen vegetables work well if you’re short on time.
- Taste and adjust the seasoning before serving.
- This soup tastes even better the next day.
- Freeze individual portions for quick lunches or easy weeknight dinners.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added can cream style soup like my daddy did to all his soups. It’s sweet and has wonderful flavor.
I just made this soup this week as part of my meal prep and it is soooooo flavorful and delicious . Highly recommended
Thanks for the feedback! so glad you liked them
I LOVE HAMBURGER SOUP. I ACTUALLY JUST MADE IT AGAIN LAST WEEK AND THIS TIME I DID ADD ROSEMARY AND MINCED GARLIC. THOSE 2 INGREDIENTS ADDED SO MUCH FLAVOR IT WAS AMAZING. I HAVEN’T HAD IT WITH CELERY YET NEXT TIME I MAKE IT I’LL USE CELERY. IT’S DEFINITELY A CHEAP FILL YOUR STOMACH FAST MEAL.
Thanks! Glad you liked it