Hamburger Soup
This Hamburger Soup is quick, easy and inexpensive AND deeply satisfying. It is wonderfully hearty loaded with ground beef, potatoes, carrots, celery, diced tomatoes and bell peppers in a complex tomato broth spiked with a hint of smoky barbecue goodness. This Hamburger Soup recipe is make ahead friendly, reheats beautifully and wonderfully versatile. Say hello to your new family favorite soup!
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
top view of Hamburger Soup with noodles
Ingredients
  • 1lb lean ground beef
  • 1 small yellow onionchopped
  • 3 medium size carrotschopped (1 1/2 cups)
  • 3 stalks celerychopped (1 1/2 cups)
  • 3cups (1 pound) red potatoeschopped into 1” chunks
  • 1 green bell pepperchopped
  • 7cups reduced sodium beef broth
  • 1 14.5 oz can fire roasted diced tomatoes with juicesmay sub regular
  • 115 oz. can tomato sauce
  • 2tsps EACH chili powder, beef bouillon/better than bouillon
  • 1tsp EACH ground cumin, garlic powder, salt
  • 1/2tsp EACH dried basil, dried parsley, dried oregano, pepper
  • 1tablespoon yellow deli mustard
  • 1tablespoon Worcestershire sauce
  • 1tablespoon apple cider vinegar
  • 1tablespoon brown sugar
  • 2teaspoons liquid smokeoptional
Garnish
  • cheddar cheese
  • parsley
  • green onions
Instructions
Stove Top Directions
  1. Brown beef with onions, carrots and celery in large Dutch oven or stock pot over medium-high heat. While the beef is cooking, you can prep the potatoes and bell pepper. Drain all excess grease from beef.
  2. Add all remaining soup ingredients and bring the soup to a boil. Reduce to a simmer, and continue to cook, uncovered, for approximately 25 minutes or until potatoes are tender, stirring occasionally.
  3. Once potatoes are tender, you can thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky. Garnish individual servings with cheese if desired.
Crockpot Hamburger Soup
  1. Brown beef with onions, carrots and celery in large Dutch oven or stock pot over medium-high heat. While the beef is cooking, you can prep the potatoes and bell pepper. Drain all excess grease from beef.
  2. Add beef contents and all remaining soup ingredients to a 6 quart slow cooker but use only SIX cups broth (instead of 7 because the liquid won’t evaporator like simmering on the stove).
  3. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours or until potatoes are tender. Thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky.
Recipe Notes

WHAT ELSE CAN YOU ADD TO HAMBURGER SOUP?

This Hamburger Soup is a goulash of sorts- it is completely customizable as far as the add-ins. Just keep in mind, for whatever you add, you may want to eliminate one of the existing ingredients to keep the correct proportions – or just add more water!

  • Ground Turkey: If you substitute the beef for turkey, you may want to add additional beef bouillon – my secret ingredient when using turkey like in my turkey chili and turkey tacos. It makes your turkey taste like beef! Just be sure to add additional beef bouillon at the end of cooking so you can add to taste and ensure your Hamburger Soup doesn’t taste too salty.
  • Other proteins: Although this is “Hamburger Soup,” the flavorful seasoned broth is too good not to savor with other proteins! You can add shredded rotisserie chicken, ground chicken, sliced sausage, mini meatballs, etc.
  • Pasta:  you can substitute the potatoes for 2 cups of uncooked pasta. Add the pasta to the soup after all of the other ingredients and bring it to a simmer. You will need to babysit your pasta and cook just until al dente. You will want to use a smaller pasta like in my Minestrone Soup that is roughly the same size as your chopped veggies. Macaroni, small shells, rotini, etc. are all great pastas for soup.
  • Rice: you can substitute the potatoes for cooked rice, specifically wild rice or brown rice for the best texture. You will want to cook the rice separately to ensure proper cooking of the rice and not overcooking of the veggies.
  • Zucchini: add zucchini at the same time as the potatoes. The zucchini takes the least amount of time to cook, so cut it on the thick side, at least ¼” chunks.
  • Green Beans: add fresh or canned green beans at the same time as the potatoes.
    Corn: add canned corn, frozen corn or fresh corn at the end of the cooking, cover, and heat through for about 2 minutes.
  • Cabbage: add 2 cups cabbage at the same time as the corn (if using), at the end of cooking, cover and simmer for 2 minutes, just until wilted.
  • Beans. Add one (14.5 oz) can of kidney beans or cannellin beans, rinsed and drained, at the end of cooking, the same time as the corn
    and/or cabbage (if using), and heat for approximately 2 minutes.
    Spinach: add spinach, Swiss chard or baby kale at the end of cooking once the potatoes are tender and just stir to wilt, about 1 minute.