Our easy hamburger soup recipe is loaded with tasty ground beef, potatoes, and a rainbow of vegetables. The savory broth and flavor of this simple soup will have you coming back for seconds!
Best Hamburger Soup
When it comes to easy dinner recipes, I rely a lot on ground beef. Since I always have ground beef in the freezer, I end up making this scrumptious hamburger soup at least a couple times a month.
It’s a no-fuss recipe that brings so much flavor to the dinner table.
I think everyone’s family probably has a similar version of this hamburger soup recipe.
Growing up, my mom called it ground beef and vegetable soup. This soup is great because you can really mix and match the ingredients based on which vegetables you happen to have on hand.
Hamburger Soup Ingredients
To make this soup, I like to use 85/15 ground beef, Yukon gold potatoes, carrots, celery, corn, and tomatoes.
I’ve also been known to add a can of green beans from time to time.
Italian seasoning and a bay leaf add tons of flavor!
How to Make Ground Beef and Vegetable Soup
I told you that this ground beef and vegetable soup recipe was easy to make, and I wasn’t kidding.
In a large dutch oven (I used a 6-quart), over medium heat brown the ground beef until done.
Next, simply spoon off the excess fat. Don’t worry if you’re left with a little, it is full of flavor, after all!
Now, just add the remaining ingredients to the pot and stir. Simmer your soup 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!
I have loads of popular soup recipes. Don’t miss my Instant Pot Potato Soup (we also have a Crock Pot version!). My Crock Pot Chicken Noodle Soup is also a winner every time. Oh, and my pal Stacie has a great Cheeseburger Pie recipe!
I’m also loving this delicious Minestrone Soup that I recently found on Pinterest!
I hope your family loves my easy hamburger soup!
- 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
- 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.
Nutrition Information:Yield: 10 Serving Size: 1 bowl
Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 1036mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 17g