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Hamburger Soup Recipe: Easy One-Pot Comfort Food for Busy Weeknights
This Hamburger Soup Recipe is a cozy, one-pot meal packed with hearty ground beef, fresh vegetables, and savory broth—perfect for chilly evenings when you crave homemade comfort food.
Full Recipe Introduction
At 50, I’ve spent decades refining budget-friendly, crowd-pleasing dinners, and this hamburger soup is a shining example. Inspired by my mom’s simple weeknight stews and fueled by my grandkids’ “soup night” requests, it blends tender ground beef, vibrant vegetables, and a rich tomato-beef broth. What makes it special? You can swap in lean turkey or pile in extra greens for a healthy twist, yet it still feels like a warm hug in a bowl. With roughly 350 calories and 25 grams of protein per serving (according to USDA data on 90% lean ground beef), it’s both nourishing and satisfying. I love serving this on blustery autumn nights, paired with crusty bread or a quick side salad for a full, fuss-free meal.
Why You’ll Love This Hamburger Soup Recipe
- One-pot meal: fewer dishes, more time for cuddles or conversation.
- Ready in under an hour: 15 minutes prep + 30 minutes simmer.
- Budget-friendly comfort: feeds a crowd without emptying your wallet.
- Veggie-rich: carrots, celery, potatoes, green beans—and more if you like.
- Lean protein: choose 90/10 ground beef (or turkey) for a healthy boost.
- Totally customizable: add beans, pasta, cheese, or spice it up.
- Family favorite: mild tomato-beef flavor pleases kids and adults alike.
- Freezer-friendly: stash extras for grab-and-go dinners on hectic nights.
Ingredients for This Hamburger Soup Recipe
– 1 lb lean ground beef (90/10; ground turkey or chicken works too)
– 1 Tbsp extra-virgin olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (sub 1 tsp garlic powder)
– 2 cups carrots, sliced (2–3 medium carrots)
– 2 cups celery, chopped (4 ribs; include leaves for flavor)
– 2 medium potatoes, peeled & diced (Yukon Gold or russet)
– 1 cup green beans, trimmed & cut (fresh or frozen)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted for smoky depth)
– 6 cups beef broth (low-sodium Swanson or veggie broth for a twist)
– 1 tsp dried oregano (or 1 Tbsp fresh, chopped)
– 1 tsp dried thyme (fresh if you have it)
– 1 bay leaf
– ¾ tsp salt (adjust to taste)
– ½ tsp black pepper
Tip: Chop all veggies first—prepping everything ahead keeps cooking smooth and stress-free.
Directions for Hamburger Soup Recipe
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it up; cook 5–7 minutes until no pink remains. Drain excess fat.
- Sauté veggies: Reduce heat to medium. Add onion, carrots, celery, and garlic; stir 4 minutes until onions turn translucent.
- Add seasonings: Stir in potatoes, green beans, diced tomatoes (with juices), oregano, thyme, bay leaf, salt, and pepper.
- Pour in broth: Scrape any browned bits off the pot bottom—that’s concentrated flavor! Bring to a low boil.
- Simmer gently: Cover, reduce heat, and cook 20–25 minutes until potatoes are fork-tender. Tip: For thicker broth, remove the lid in the last 5 minutes.
- Finish & serve: Discard the bay leaf. Taste and adjust salt or pepper. For a richer broth, stir in ¼ cup half-and-half or a dollop of Greek yogurt off heat. Ladle into bowls and garnish with fresh parsley or shredded cheddar.
Servings & Timing
– Yield: Serves 6 (about 1¼ cups per person)
– Prep Time: 15 minutes (mostly chopping)
– Cook Time: 30 minutes (active simmering)
– Total Time: 45 minutes (kitchen to table)
Variations
- Southwestern flair: Stir in 1 cup black beans and ½ cup corn; top with cilantro and lime zest.
- Italian twist: Swap oregano for basil, add ½ cup small pasta (orzo), finish with Parmesan.
- Veggie-packed: Double the veggies, skip meat for a vegetarian version.
- Cheesy comfort: Stir in 1 cup shredded cheddar during the last 5 minutes.
- Low-carb option: Replace potatoes with extra zucchini or cauliflower florets.
- Spicy kick: Add diced jalapeños or 1 tsp chili powder for heat.
Storage & Reheating
– Refrigerator: Cool and store in airtight containers for up to 4 days.
– Freezer: Portion into quart-size bags or containers; freeze 2–3 months.
– Reheat: Thaw overnight or microwave on defrost; warm on stove over medium heat, stirring occasionally.
– Make-ahead tip: Soup often tastes even better the next day as flavors meld.
Notes
– For a smoky twist, brown beef with a pinch of smoked paprika.
– If broth tastes flat, a dash of Worcestershire sauce amps up the umami.
– Chunky vs. smooth: cut veggies larger for a stew-like feel, smaller for a silky broth.
– Nutrition note: Lean beef and low-sodium broth keep each serving around 300–350 calories.
– Handy fact: One-pot meals save about 30 minutes on cleanup compared to multi-pot dinners, according to a 2024 home cooks survey.
FAQs
Q: Can I make this gluten-free?
A: Yes—omit pasta additions and choose a certified gluten-free broth.
Q: How do I thicken the soup?
A: Mash a few potato chunks in the pot or stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).
Q: Can I swap in ground turkey?
A: Absolutely—ground turkey or chicken works just as well and lightens it up.
Q: What if I don’t have fresh vegetables?
A: Frozen veggies are a perfect shortcut and cook in roughly the same time.
Q: Is this recipe freezer-friendly?
A: Yes—freeze in meal-size portions for quick lunches or dinners later.
Q: How can I boost the flavor without extra salt?
A: Add a splash of balsamic vinegar or lemon juice at the end for brightness.
Conclusion
This Hamburger Soup Recipe ticks all the boxes: easy prep, hearty flavor, and minimal cleanup—ideal for busy weeknights or cozy weekends. Give it a try, then swing back to share your tweaks or favorite side dishes. Hungry for more? Check out our Creamy Potato Soup or Beef Chili recipes next!
Hamburger Soup
Ingredients
- 1 lb lean ground beef (90/10; ground turkey or chicken works too)
- 1 Tbsp extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced (sub 1 tsp garlic powder)
- 2 cups carrots, sliced (2–3 medium carrots)
- 2 cups celery, chopped (4 ribs; include leaves for flavor)
- 2 medium potatoes, peeled & diced (Yukon Gold or russet)
- 1 cup green beans, trimmed & cut (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted for smoky depth)
- 6 cups beef broth (low-sodium Swanson or veggie broth for a twist)
- 1 tsp dried oregano (or 1 Tbsp fresh, chopped)
- 1 tsp dried thyme (fresh if you have it)
- 3/4 tsp salt (adjust to taste)
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it up; cook 5–7 minutes until no pink remains. Drain excess fat.
- Reduce heat to medium. Add onion, carrots, celery, and garlic; stir 4 minutes until onions turn translucent.
- Stir in potatoes, green beans, diced tomatoes (with juices), oregano, thyme, bay leaf, salt, and pepper.
- Scrape any browned bits off the pot bottom—that’s concentrated flavor! Bring to a low boil.
- Cover, reduce heat, and cook 20–25 minutes until potatoes are fork-tender. Tip: For thicker broth, remove the lid in the last 5 minutes.
- Discard the bay leaf. Taste and adjust salt or pepper. For a richer broth, stir in ¼ cup half-and-half or a dollop of Greek yogurt off heat. Ladle into bowls and garnish with fresh parsley or shredded cheddar.
