Best Hamburger Soup Recipe – Easy & Hearty Comfort Food

Hamburger soup is a comforting, hearty meal packed with ground beef, vegetables, and savory broth. This one-pot wonder is easy to prepare, making it perfect for busy weeknights, meal prep, or cold winter evenings. With simple ingredients and minimal effort, you can create a flavorful and nutritious meal that the whole family will love. Whether you’re looking for a budget-friendly dinner or a dish to warm you up, this hamburger soup recipe will become a staple in your kitchen.

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Nutrition

A serving of hamburger soup is a well-balanced meal with protein, fiber, and essential vitamins. Below is an approximate nutritional breakdown per serving (based on six servings):

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Fiber: 5g
• Sugar: 7g
• Sodium: 800mg

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes
• Active Cooking Time: 35 minutes
• Resting Time: 5 minutes
• Total Time: 55 minutes

Cuisines & Course

• Cuisine: American, Canadian
• Course: Main Course, Soup

Servings

• Yield: 6 servings

Calories per Serving

• Calories: 320 kcal per serving

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Ladle
• Measuring cups and spoons

Ingredients

• 1 lb ground beef (lean or regular)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 3 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1 cup frozen or fresh green beans
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional for depth of flavor)
• 1 bay leaf
• 1 tbsp olive oil

Instructions

Step 1: Cook the Ground Beef

1. Heat a large pot or Dutch oven over medium heat.
2. Add the olive oil and ground beef, breaking it up with a wooden spoon.
3. Cook until the beef is browned and no longer pink (about 5-7 minutes).
4. Drain excess fat if necessary.

Step 2: Sauté the Aromatics

5. Add diced onions, garlic, carrots, and celery to the pot with the beef.
6. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent.

Step 3: Add Remaining Ingredients

7. Stir in diced potatoes, diced tomatoes, tomato sauce, and beef broth.
8. Add Worcestershire sauce, Italian seasoning, salt, black pepper, smoked paprika, and the bay leaf.
9. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.

Step 4: Add Vegetables & Simmer

10. Add green beans and corn to the pot.
11. Simmer for another 10-15 minutes until potatoes and vegetables are tender.

Step 5: Adjust Seasoning & Serve

12. Taste and adjust seasoning if needed.
13. Remove the bay leaf and discard.
14. Let the soup rest for 5 minutes before serving.

Step 6: Garnish & Enjoy

15. Serve hot with crusty bread, crackers, or a side salad.
16. Optionally, garnish with fresh parsley or shredded cheese.

Tips for Best Results

• Use lean ground beef to reduce excess grease.
• For a thicker consistency, mash some of the potatoes while cooking.
• Add a spicy kick with red pepper flakes or hot sauce.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in portioned containers.

Conclusion

This hamburger soup recipe is an easy, nutritious, and budget-friendly dish that’s perfect for any occasion. It’s a versatile recipe that allows you to mix in your favorite vegetables and seasonings. Whether you serve it with crusty bread or a simple salad, this soup is sure to satisfy. Try this comforting dish today and enjoy a delicious homemade meal!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.