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top view of Hamburger Soup with noodles
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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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 1 lb lean ground beef
  • 1 small yellow onion chopped
  • 3 medium size carrots chopped (1 1/2 cups)
  • 3 stalks celery chopped (1 1/2 cups)
  • 3 cups (1 pound) red potatoes chopped into 1” chunks
  • 1 green bell pepper chopped
  • 7 cups reduced sodium beef broth
  • 1 14.5 oz can fire roasted diced tomatoes with juices may sub regular
  • 1 15 oz. can tomato sauce
  • 2 tsps EACH chili powder, beef bouillon/better than bouillon
  • 1 tsp EACH ground cumin, garlic powder, salt
  • 1/2 tsp EACH dried basil, dried parsley, dried oregano, smoked paprika, pepper
  • 1 tablespoon yellow deli mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons liquid smoke optional

Garnish

  • cheddar cheese
  • parsley
  • green onions

Instructions

Stove Top Directions

  • 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.
  • 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.
  • 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

  • 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.
  • 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).
  • 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.
  • NOTE: Crockpot versions don't have as concentrated of flavor because none of the liquid evaporates while cooking so they generally need more seasonings - you may need to doctor the final product.

Notes

recipe variations

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.

HOW TO STORE AND REHEAT 

  • To store: store in an airtight container in the fridge for up to 5 days. 
  • To freeze: transfer cooled soup to an airtight freezer safe container or freezer bag.  Squeeze out any excess air to prevent freezer burn.  Freeze for up to 3 months.  Thaw overnight in the refrigerator before reheating.
  • Stove: reheat large batches on the stove over medium-low heat, stirring occasionally – about 10 minutes.
  • Microwave: transfer individual servings to a microwave-safe dish and cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave at 30-second intervals, if needed.