This Hamburger Soup is a hearty, savory one-pot meal that brings classic cheeseburger flavors into a warm, brothy bowl. It’s packed with ground beef, tender vegetables, and a rich tomato-beef broth that’s both comforting and satisfying. This Hamburger Soup is a weeknight hero that fills your kitchen with amazing aroma and leaves few dishes to wash.
Nothing beats a great Hamburger Soup. Whether you're a fan of Soup Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Hamburger Soup
- One-Pot Wonder: A complete meal with protein, vegetables, and broth simmered together.
- Nostalgic Flavor: Tastes like a deconstructed cheeseburger with savory, familiar notes.
- Flexible & Forgiving: Easy to customize with different vegetables or greens.
- Great Leftovers: Flavors deepen overnight, making it perfect for meal prep.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth (low sodium if possible)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 cup frozen green beans
- 1 cup diced potatoes (Yukon Gold or Russet)
- Salt and black pepper to taste
- Optional for serving: shredded cheddar cheese, chopped fresh parsley, croutons
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife and cutting board.
Notes: Use good-quality beef broth for best flavor, and don’t skip the Worcestershire sauce—it’s the secret to the “burger” flavor depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best beef to use? I prefer 85% or 90% lean ground beef. It has enough fat to render and add flavor, but not so much that the soup becomes greasy. If you use a higher fat content, you might want to drain a little of the excess fat after browning.
- Can I use other vegetables? Absolutely. This soup is a great fridge-cleaner. Diced bell peppers, corn, or peas would all be wonderful additions. Just keep an eye on the cooking times for firmer veggies—they might need to go in a little earlier.
- Why Worcestershire sauce? It adds that complex, savory, slightly tangy note that is essential to the “hamburger” flavor profile. It’s a powerhouse of umami, so please don’t leave it out!
- What about the potatoes? I like using waxy potatoes like Yukon Gold because they hold their shape well. If you use Russets, they’ll break down a bit more and help thicken the broth slightly, which is also delicious.
How to Make Hamburger Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a sweet aroma starting to come up from the pot. Now, add the minced garlic and cook for just another 30 seconds, stirring constantly so it doesn’t burn. That quick toast really wakes up the garlic’s flavor.
Step 2: Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 6-8 minutes. As it cooks, season it generously with a big pinch of salt and black pepper. This is your chance to season the meat itself, which builds a great flavor foundation for the whole soup.
Step 3: Now, stir in the sliced carrots and celery. Let them cook with the beef for about 4-5 minutes. They’ll start to soften just a touch and absorb some of those savory meat juices. Push everything to one side of the pot and add the tablespoon of tomato paste to the empty spot. Let it cook for a minute—this caramelizes it and deepens its flavor immensely.
Step 4: It’s time for the liquids. Pour in the entire can of diced tomatoes with their juices and the 6 cups of beef broth. Give everything a good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. That’s pure flavor right there.
Step 5: Add your dried oregano, dried basil, Worcestershire sauce, and the single bay leaf. Stir it all together and then bring the soup to a lively boil. Once it’s bubbling, reduce the heat to a gentle simmer. This is where the magic starts to happen.
Step 6: Stir in the diced potatoes and the frozen green beans. Let the soup simmer, uncovered, for about 20-25 minutes. You’re looking for the potatoes and carrots to be completely tender when pierced with a fork. The broth will darken slightly and the whole kitchen will smell incredible.
Step 7: Once the vegetables are tender, taste the soup. This is the most important step! Adjust the seasoning with more salt and pepper as needed. The flavors should be robust and savory. Remove and discard the bay leaf. Ladle the hot soup into bowls and top with your favorite burger-style garnishes.
Storage & Freshness Guide
- Fridge: Cool completely and store in airtight containers for up to 4 days.
- Freezer: Freeze without potatoes for best texture; lasts up to 3 months in freezer-safe containers.
- Reviving: Reheat gently on the stovetop; add a splash of broth or Worcestershire if needed to refresh flavors.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, savory depth of the soup, cleaning the palate between spoonfuls.
- Grilled cheese sandwiches on sourdough — For the ultimate comfort food duo, the gooey, melted cheese and crispy bread are a perfect textural and flavor match for the soup.
- Garlic bread or crusty baguette — Essential for sopping up every last drop of the delicious broth from the bottom of your bowl. It’s a non-negotiable for me.
Drinks
- A cold lager or pale ale — The slight bitterness and carbonation of a good beer cut through the richness of the beef and complement the tomato base beautifully.
- Iced tea with a lemon wedge — A classic, non-alcoholic option that’s both refreshing and palate-cleansing, making each bite of the soup taste new again.
- A bold Zinfandel or Malbec — If you’re having a grown-up dinner, a fruit-forward red wine stands up wonderfully to the hearty, meaty flavors in the pot.
Something Sweet
- Classic chocolate chip cookies — You can’t go wrong here. The sweet, buttery cookies are a delightful, simple finish after a savory meal.
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold ice cream continue the theme of comforting, homestyle food in the most delicious way.
- A simple fruit sorbet — For a lighter end to the meal, a scoop of lemon or raspberry sorbet is wonderfully bright and cleansing.
Top Mistakes to Avoid
- Mistake: Skipping the tomato paste cook-off. Taking that extra minute to cook the tomato paste in the pot before adding the liquid is a game-changer. It transforms the flavor from tinny and raw to deep, sweet, and caramelized.
- Mistake: Overcooking the vegetables. If you add delicate veggies like the green beans or peas at the very beginning, they’ll turn to mush. The trick is to add them later in the simmer so they retain a bit of texture and bright color.
- Mistake: Forgetting to taste and season at the end. Soups need a final seasoning adjustment once they’re fully cooked. The potatoes and pasta (if you add any) will have absorbed some salt, so a final pinch can make all the difference.
- Mistake: Using a pot that’s too small. This recipe makes a good amount of soup. Using a pot that’s at least 5 or 6 quarts gives everything room to bubble away without threatening to boil over onto your stovetop.
Expert Tips
- Tip: Brown the beef well. Don’t just gray it—let it get some proper browning on the bottom of the pot. Those browned bits, called fond, are packed with flavor and will dissolve into your broth, making it incredibly rich.
- Tip: Make it ahead. This soup is arguably better on day two. Let it cool completely and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner soup if you prefer.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese sitting in your fridge, toss it into the soup as it simmers. It will melt into the broth, adding a subtle, savory, cheesy depth that is just magical.
- Tip: Thicken it up if you like. If you prefer a thicker, stew-like consistency, you can mash a few of the potato pieces against the side of the pot with a fork at the end of cooking. This will naturally thicken the broth around them.
FAQs
Can I make this Hamburger Soup in a slow cooker?
Absolutely! The method is just a little different. Brown the beef, onion, and garlic in a skillet first (this step is crucial for flavor). Then, transfer everything to your slow cooker, add the rest of the ingredients except for the green beans, and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the green beans during the last 30 minutes of cooking so they stay bright and crisp-tender.
Can I freeze Hamburger Soup?
You can, but with one caveat: the potatoes. Potatoes can become a bit grainy and mealy after freezing and thawing. If you plan to freeze it, you might want to leave the potatoes out, freeze the soup, and then add freshly cooked potatoes when you reheat it. Otherwise, it freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
What can I use instead of Worcestershire sauce?
If you’re in a pinch, you can use soy sauce or tamari, but start with half the amount and taste, as it’s saltier. A combination of a little balsamic vinegar and a dash of fish sauce can also mimic that complex, savory tang, though the flavor profile will be slightly different.
My soup tastes a bit flat. How can I fix it?
This is a common issue! The solution is almost always more acid and salt. Try adding another teaspoon of Worcestershire sauce, a splash of red wine vinegar, or even a squeeze of fresh lemon juice. Then, taste and add more salt until the flavors really pop. Acid is the secret weapon for waking up a sleepy soup.
Can I add pasta or rice to this soup?
Of course! To add pasta, like small shells or ditalini, cook it separately according to package directions and add it to individual bowls when serving. This prevents the pasta from absorbing all the broth and becoming mushy in the leftovers. For rice, you can stir in ½ to ¾ cup of cooked rice during the last 5 minutes just to heat through.
Hamburger Soup
Make this easy Hamburger Soup recipe for a comforting one-pot meal packed with ground beef and vegetables. Ready in under an hour! Get the recipe now.
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
2 cloves garlic (minced)
-
1 lb lean ground beef
-
3 medium carrots (peeled and sliced)
-
2 stalks celery (sliced)
-
1 tbsp tomato paste
-
1 can diced tomatoes (14.5 oz, undrained)
-
6 cups beef broth (low sodium if possible)
-
1 tsp dried oregano
-
1 tsp dried basil
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1 tbsp Worcestershire sauce
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1 bay leaf
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1 cup frozen green beans
-
1 cup diced potatoes (Yukon Gold or Russet)
-
Salt and black pepper (to taste)
-
Optional for serving (shredded cheddar cheese, chopped fresh parsley, croutons)
Instructions
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Heat the olive oil in your large Dutch oven or soup pot over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a sweet aroma starting to come up from the pot. Now, add the minced garlic and cook for just another 30 seconds, stirring constantly so it doesn’t burn. That quick toast really wakes up the garlic’s flavor.01
-
Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 6-8 minutes. As it cooks, season it generously with a big pinch of salt and black pepper. This is your chance to season the meat itself, which builds a great flavor foundation for the whole soup.02
-
Now, stir in the sliced carrots and celery. Let them cook with the beef for about 4-5 minutes. They’ll start to soften just a touch and absorb some of those savory meat juices. Push everything to one side of the pot and add the tablespoon of tomato paste to the empty spot. Let it cook for a minute—this caramelizes it and deepens its flavor immensely.03
-
It’s time for the liquids. Pour in the entire can of diced tomatoes with their juices and the 6 cups of beef broth. Give everything a good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. That’s pure flavor right there.04
-
Add your dried oregano, dried basil, Worcestershire sauce, and the single bay leaf. Stir it all together and then bring the soup to a lively boil. Once it’s bubbling, reduce the heat to a gentle simmer. This is where the magic starts to happen.05
-
Stir in the diced potatoes and the frozen green beans. Let the soup simmer, uncovered, for about 20-25 minutes. You’re looking for the potatoes and carrots to be completely tender when pierced with a fork. The broth will darken slightly and the whole kitchen will smell incredible.06
-
Once the vegetables are tender, taste the soup. This is the most important step! Adjust the seasoning with more salt and pepper as needed. The flavors should be robust and savory. Remove and discard the bay leaf. Ladle the hot soup into bowls and top with your favorite burger-style garnishes.07
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