This hearty hamburger soup is loaded with potatoes and vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love!
Got ground beef? Then you must try this hamburger soup. It’s quick and easy to make and just loaded with flavor – it’s a great way to get your kids to eat their veggies too!
Sometimes I find myself with a pound of ground beef and no clue what to make with it. It’s times like that when I turn to hamburger soup- it’s satisfying, quick, and you can customize it with whatever ingredients you already have around the house.
How to make hamburger soup
This soup starts with the classic base of onions, carrot and celery. The veggies are sauteed until softened.
After your veggies are done, the hamburger goes into the pot to brown. I use a 90% lean ground beef, it’s got plenty of flavor but doesn’t make the soup greasy. If you’re using beef with a higher fat content, you’ll want to drain off any excess fat before you move to the next step.
After the meat and veggies are ready, I add tomatoes, tomato sauce, potatoes, beef broth and herbs to the pot, then bring the whole thing to a simmer.
The smaller you cut your potatoes, the less time it will take for this soup to cook. I cut mine into 1/2 inch cubes and it typically takes about 25 minutes for the potatoes to soften. The final step is to add in a few more veggies. I use a handful of frozen corn and some chopped green beans.
I use fresh green beans, but you can absolutely use frozen if you prefer. The key is to add them at the end of the cooking time so that they don’t get mushy.
This hamburger soup is hearty enough to stand on its own as a complete meal, but I often serve it with some crusty bread because it’s such a nice complement to the soup.
What’s your favorite way to use hamburger meat? I’d love to hear your ideas in the comments!
More soup recipes
- Tortellini Soup with Sausage
- Ham Bone Soup
- Chicken Tortellini Soup
- Chicken Taco Soup
- Alphabet Soup with Meatballs
- 2 teaspoons olive oil
- 1/2 cup onion finely diced
- 2 carrots peeled, quartered and sliced
- 2 stalks celery thinly sliced
- 1 pound ground beef I use 90% lean
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 15 ounce can diced tomatoes do not drain
- 1 8 ounce can tomato sauce
- 1 teaspoon Italian seasoning or equal parts of garlic powder, dried oregano and dried basil
- 6 cups beef broth
- 1 large russet potato peeled and diced into 1/2 inch cubes
- 1/2 cup frozen corn
- 1/2 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley optional
- Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened.
- Add the ground beef to the pot and season with salt and pepper to taste.
- Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
- Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
- Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
- If you use ground beef with a higher fat content, be sure to drain off any excess fat before you proceed to the next step.
- Ground turkey (93% lean) can be substituted for the ground beef.