Hamburger Soup is the perfect comfort meal for a chilly day. It’s hearty, simple to make, and packed with tender potatoes, vegetables, and a rich, savory broth. This easy hamburger soup recipe is one of my favorite ground beef recipes because it’s full of flavor, made in one pot, and you can enjoy leftovers for days!
Why You’ll Love This Easy Recipe
This hearty soup is cozy, budget-friendly, and easy to adapt. It’s a great way to use up leftover veggies and works perfectly in a slow cooker, Instant Pot, or Dutch oven. The beef broth, tomato sauce, and Italian seasoning come together for a comforting soup that feels like a mix between hamburger stew and homemade hamburger helper.
Ingredients
- Lean ground beef: I use 85/15 for great flavor and less grease. You can also use lean beef or ground turkey for a lighter version.
- Potatoes: Yukon gold potatoes stay creamy and tender. Red or russet potatoes also work, or even sweet potatoes for a healthy twist.
- Fresh vegetables: Onion, celery, and carrots add body and sweetness. Add green beans, corn, or diced bell peppers for more color and texture.
- Beef broth: Provides the rich flavor base. Chicken broth can definitely work if that’s all you have on hand.
- Tomato sauce and diced tomatoes: Add acidity and richness. A spoonful of tomato paste deepens the flavor.
- Italian seasoning and bay leaf: These simple herbs give this soup great flavor.
- Salt and black pepper: A little seasoning goes a long way to bring everything together.
How to Make Hamburger Soup
This easy soup comes together quickly and makes a big batch that’s perfect for meal prep.
Step One: In a large Dutch oven over medium heat, brown the ground beef until no longer pink. Drain off any excess fat.
Step Two: Add diced onion, celery, carrots, and potatoes to the pot. Stir in the remaining ingredients, mixing well with a wooden spoon.
Step Three: Bring the mixture to a boil, then reduce to low heat. Cover with the lid slightly ajar to allow steam to escape. Simmer for 1 to 1½ hours, stirring occasionally, until the vegetables are tender and the broth thickens slightly.
Step Four: Remove the bay leaf and season with salt and pepper to taste. Serve hot.
Let the soup cool slightly before storing leftovers. The full printable recipe card is below.
Substitutions & Variations
- Swap the protein: Use ground turkey or sausage instead of ground beef for a lighter or smoky flavor.
- Make it creamy: Stir in sour cream or cream cheese at the very end for a cheeseburger soup twist.
- Add extra flavor: Worcestershire sauce, garlic powder, or a touch of chili powder deepen the flavor. Even more flavor boosters can be found in my helpful how to season soup guide.
- Use leftover veggies: Green beans, corn, or red pepper make great additions to stretch this hearty soup.
- Add a little spice: For a mild kick, stir in a pinch of red pepper flakes or hot sauce near the end of cooking.
Crissy’s Hamburger Soup Tips
- Pick the right potatoes: Yukon gold or red potatoes hold up well and stay creamy after simmering.
- Brown the beef well: This is one of the most important steps for building flavor. Don’t just cook it until it’s no longer pink—let the meat get a nice, rich brown color. That caramelization adds a deep, savory taste that makes this soup special. As the beef browns, little bits will stick to the bottom of the pot. When you add your broth and tomatoes, scrape those up with a wooden spoon to bring that rich flavor into the soup.
- Don’t rush the simmer: The longer cook time helps the flavors blend and creates tender potatoes.
- Use a big pot: A 6-quart Dutch oven or large pot is ideal for making a big batch.
- Slow cooker method: Brown the beef first, then cook on low for 6–8 hours or high for 3–4 hours in your crock pot.
- Instant Pot option: Brown the beef using sauté mode, add the rest, and pressure cook for 10 minutes.
- Add cheese at the end. A little shredded cheddar adds a creamy, comforting finish.
- Great for meal prep. This soup tastes even better reheated throughout the week. It makes a nice warm school lunch when sent in a thermos for kids.
- Serve with crusty bread. It’s perfect for soaking up the broth and making it a complete meal.
- Add smoky flavor. Stir in a splash of Worcestershire or a few drops of liquid smoke for extra depth.
- Let the soup cool completely before freezing. This helps maintain texture and prevents ice crystals.
If you love this hearty hamburger soup, try my Hamburger Potato Soup, my delicious Italian Wedding Soup, or my Old-Fashioned Goulash.
Storage Instructions
This easy hamburger vegetable soup recipe makes a big batch, and it stores beautifully for easy meals all week long.
Refrigeration
Store leftover soup in an airtight container once it’s cooled. It will keep well in the refrigerator for up to 4 days. Reheat portions on low heat in a saucepan or in the microwave, stirring occasionally, until warmed through. This is a great soup to enjoy all week because it reheats beautifully and the flavors deepen with time.
How to Freeze Hamburger Soup
Hamburger Soup is an excellent freezer-friendly meal. To freeze, let the soup cool completely. Then ladle portions into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. Lay bags flat to save freezer space and label with the date.
For best quality, enjoy within 3 months. To thaw, move the soup to the refrigerator overnight, then reheat gently over low heat until hot. Avoid boiling after freezing to keep the vegetables from becoming too soft.
Freezing Tip: If you plan to freeze the whole batch, slightly undercook the potatoes so they finish softening when reheated.
Frequently Asked Questions
Can I make Hamburger Soup in a slow cooker or Instant Pot?
Yes. Brown the beef first, then add the remaining ingredients to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. For the Instant Pot, cook on high pressure for 10 minutes, then quick release.
What kind of potatoes are best for this recipe?
Yukon golds are ideal because they stay tender without falling apart. Red potatoes work well too, while russets make the soup thicker.
What can I serve with vegetable Hamburger Soup?
This soup goes great with crusty bread, biscuits, or a fresh green salad for a simple and complete meal.
How can I make this recipe even easier?
Use frozen diced onion, carrots, and celery to cut down on prep time. You can also use frozen mixed vegetables instead of chopping everything by hand—just toss them in during the last 20 minutes of cooking.
Can I use pre-cooked beef or leftover meat?
Yes. If you have leftover cooked beef, crumble it and add it in with the remaining ingredients. You can even use leftover hamburger patties—just chop them up and add them in for a quick shortcut.
More Comforting Soups
- Crockpot Chicken Noodle Soup
- Ground Turkey Vegetable Soup
- Instant Pot Potato Soup
- Hamburger Potato Soup
- Cowboy Soup
Hamburger Soup
Ingredients
- 1 lb. ground beef I used 85/15
- 1 cup celery diced
- 1 cup carrots diced
- 1 medium onion diced
- 2 medium potatoes diced, I used Yukon gold
- 5 cups beef broth
- 1 15 oz. can corn, drained
- 1 8 oz. can tomato sauce
- 1 28 oz. can diced tomatoes
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 bay leaf
Instructions
- In a large dutch oven (I used a 6-quart), over medium heat brown the ground beef until done. Spoon off the excess fat.
- Add the remaining ingredients and stir. Bring to a boil and reduce the heat. Allow to simmer for 1 to 1 ½ hours (with the lid on, but tilted so steam can release) or until the vegetables are tender.
- Remove the bay leaf and serve.
Video
Notes
- You can modify this recipe to accomodate any meat that you have on hand. If you'd like to go meatless, use pasta, beans, or rice to beef-up the soup.
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Delish! Omitted tomatoes and added tomato paste instead! Great taste!
I’ve made this soup many times. Easy to make. Delicious and nutritious!!
I love hamburger soup! I love the variations that can be made to your own taste! I make something similar to yours. I like to grab whatever canned veggies strike me at the moment, as long as they’re NO SALT. Juices and all go in my pot, I don’t need as much LOW sodium broth this way, maybe 1 lg box is all. I also always add lima, butter and kidney beans. Lots of onions and garlic are sautéed and then the hamburger is added with some pepper only. Sometimes I throw that into my stockpot and sautee carrots, celery and the potatoes in my cast iron skillet. Not a fan of bay leaves, and I make my own Italian seasoning. My pot is always overflowing with goodies and I always say next time I’m cutting back, yet I never do! Ha!