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A bowl of soup with meat, vegetables and bread.

Hamburger Soup Recipe

Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 bowls
Calories: 350kcal
Author: Becky Hardin
Filled with ground beef and vegetables, Savory Hamburger Soup is the best meal for cold winter days! It's hearty and delicious, makes 4 servings, and is ready in just 35 minutes.
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 1 pound lean ground beef (90/10 or 95/5)
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning store-bought or homemade
  • 4 cups low-sodium beef broth
  • 14 ounces diced tomatoes (1 can)
  • 1 russet potato diced
  • 12 ounces frozen mixed vegetables (1 bag)

Instructions

  • Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 5 minutes, or until only a small amount of pink remains.
    1 pound lean ground beef
    A black skillet filled with ground beef.
  • Add the onion and cook for an additional 5 minutes, or until the beef is browned and the onion is soft. Season with a pinch of salt and pepper.
    1 yellow onion
    A black pot filled with ground beef and onions.
  • Add the garlic, tomato paste, and italian seasoning. Stir and cook for an additional minute.
    3 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning
    A pot of ground beef cooking in a pan.
  • Add the beef broth and scrape any browned bits off the bottom of the pan. Add diced tomatoes and potatoes. Stir to combine.
    4 cups low-sodium beef broth, 14 ounces diced tomatoes, 1 russet potato
    A crock pot full of soup with meat in it.
  • Bring the soup to a boil and cook for 5-7 minutes, or until the potatoes are almost fork tender.
    Chili in a black pot on a white background.
  • Add the frozen vegetables and cook for another 5 minutes. Taste and season with additional salt and pepper if needed.
    12 ounces frozen mixed vegetables
    A pot of stew with meat and vegetables in it.
  • Serve the soup with crusty bread and shaved parmesan on top, if desired.

Notes

  • If you don’t have ground beef on hand, ground pork, turkey, or chicken (or Italian sausage) would also work!
  • You could use water or chicken broth in place of the beef broth.
  • Feel free to use regular or fire-roasted tomatoes!
  • I’m adding a diced russet potato for even more texture and substance, but Yukon gold or red potatoes would also work– or substitute the potato for ditalini or macaroni!
  • The mixed vegetables I’m using have carrots, corn, peas, and green beans, but you can use any blend you like.
  • I recommend using lean beef (90/10 or 95/5) for this recipe. If using 80/20, make sure to drain the fat before adding the onion and garlic.
  • If your pot is on the smaller side, you can brown the ground beef in batches. If the pan is too crowded, the beef will steam instead of browning.
  • To thicken the soup, you can add another tablespoon of tomato paste or a slurry made from 3 tablespoons water and 1 tablespoon cornstarch. Return the pot to a boil and let thicken for 1-2 minutes.
Storage: Store hamburger soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 764mg | Potassium: 1569mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4567IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 5mg