Hamburger Soup
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Hamburger soup is an easy-to-make and delicious soup made with lean ground beef, veggies, and a richly flavored broth. It’s inexpensive to make and reheats beautifully.
Hamburger soup (also known as ground beef soup) is a hearty, cozy family soup made with lean ground beef and loads of vegetables. It’s the kind of comforting meal that warms you right up and feels especially perfect on busy weeknights.
I make mine with a flavorful broth made from beef stock, diced tomatoes, tomato paste, and my favorite Italian seasoning, then pack it with potatoes, carrots, onions, celery, peas, and corn. It’s simple to make, comes together with little effort, and is especially good when served with warm garlic bread for dipping into that rich, savory broth.
READ MORE: Homemade Beef Bone Broth
Variations to try
The great thing about making this soup is that you can add any or all of the veggies you want and turn it into a hamburger vegetable soup. Here are a few of our favorites:
- Bell peppers
- Mushrooms
- Zucchini
- Green beans
- Broccoli
- Chopped cabbage
Serving ideas
This is a hearty soup and is easily a complete meal. But a slice of buttered bread or some garlic toast is a great side. Or serve it with one of my sandwich recipes.
Hamburger Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 1 ½ lb lean ground beef (see notes)
- 4 tablespoons tomato paste
- 6 cups beef broth
- 14 ounce can diced tomatoes
- 1 tablespoon Italian seasoning
- 2 russet potatoes (about 1 ¼ lb, diced)
- Optional: 1 cup frozen peas and 1 cup frozen corn
- Salt and pepper (to taste)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is golden. Add the carrots and celery and cook for 3 minutes more.1 tablespoon olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery
- Add the ground beef and cook for about 8 minutes, until it is crumbly and no longer pink.1 ½ lb lean ground beef
- Push the beef to the side of the pot and add the tomato paste. Let it cook for 2-3 minutes, until it is sweet-smelling.4 tablespoons tomato paste
- Add the beef broth, diced tomatoes, Italian seasoning, and potatoes and bring the pot to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, or until the potatoes are soft.6 cups beef broth, 14 ounce can diced tomatoes, 1 tablespoon Italian seasoning, 2 russet potatoes
- If using, add the peas and corn to the pot then season to taste with salt and pepper.Optional: 1 cup frozen peas and 1 cup frozen corn, Salt and pepper
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This soup was excellent. I substituted cauliflower for the celery only because I didn’t have any, and I didn’t have corn or peas, but it would be lovely with them. I also really appreciated the way the recipe was laid out, with the ingredient amounts listed under each step in the directions. Very helpful!
I’m so happy you enjoyed the soup—and I love your cauliflower swap! It sounds delicious even with your creative tweaks. Thanks for the kind words about the recipe layout, too—I want cooking to feel easy and fun. Can’t wait for you to try more!
I am glad you include paleo recipes but potatoes, corn, and peas are not considered paleo. I am going to try the recipe but tweak it for paleo ingredients!
You’re right … corn is not paleo! We made a mistake putting it in the paleo category. Thank you for letting us know about that!
Made this, it was a super easy recipe to make. Definitely a favorite for sure.
Made this with 1/2 chicken 1/2 beef broth and turkey instead of beef (have to use what you have!). Turned out so delicious. Thank you!
I’m so happy to hear you liked the recipe!!