Hamburger Soup Recipe

If you’re on the hunt for a comforting, one-pot dinner that’s hearty, healthy, and easy to throw together, this hamburger soup recipe is a winner. It’s like a warm hug in a bowl, filled with flavorful ground beef, tender veggies, and a rich broth with just the right amount of tomato goodness. This soup is perfect for a chilly day, and since it’s packed with protein and veggies, it’s a complete meal that’s sure to please everyone at the table (even picky eaters!).

I first discovered this recipe on a dreary weeknight when I was in the mood for something nostalgic yet filling. The idea of hamburger soup took me right back to childhood – it’s like a comforting cross between a bowl of soup and a hamburger, but with way more veggies. Since then, it’s become a regular in my household, especially during the colder months. This soup is one of those dishes that fills your kitchen with the best smells as it simmers, making everyone excited for dinnertime.

this RECIPE

The story behind hamburger soup 🍲

Hamburger soup is an American classic, often found in family cookbooks and loved for its simplicity. The dish likely originated as a budget-friendly way to stretch ground beef into a meal that could feed a crowd, especially during colder months when hearty soups and stews are essential. Over time, families added their own twists to the soup, using what they had on hand – potatoes, canned tomatoes, or whatever vegetables were available. Today, it remains a beloved comfort food, perfect for feeding a family without breaking the bank.

Let’s talk ingredients: simple and hearty

This soup uses a handful of simple ingredients, many of which you may already have in your pantry or freezer.

• Ground beef: The star of the show, ground beef gives the soup a rich, meaty flavor. I usually use an 80/20 blend for a good balance of flavor without too much grease. You can swap in ground turkey or chicken if you prefer a leaner option.
• Yukon yellow potatoes: These potatoes are buttery and hold their shape well in the soup. Russet potatoes can work too, but they’ll break down more, giving you a thicker texture.
• Frozen mixed vegetables: A mix of carrots, peas, corn, and green beans adds color, texture, and a variety of flavors. You could also use fresh veggies, but frozen ones save time and make this soup even easier.
• Beef broth: This forms the base of the soup, adding depth. Try to use a low-sodium variety, so you can control the saltiness.
• Tomato soup and diced tomatoes: These bring a touch of acidity and sweetness, balancing the beefy broth. If you prefer, you could use tomato sauce and fresh tomatoes instead.
• Worcestershire sauce: A little goes a long way here – it adds umami and enhances the overall flavor of the soup.
• Herbs and seasonings: Dried parsley and basil give the soup a hint of herbal warmth. Feel free to add other herbs like thyme or oregano if you’d like.

Kitchen gear: what you need (and what you can skip)

The best part about this hamburger soup is that it doesn’t require any fancy equipment – just basic kitchen tools that you likely already have.

• Large soup pot or Dutch oven: This is essential for cooking the soup evenly. A heavy-bottomed pot will help prevent any sticking or burning, especially as the soup simmers.
• Wooden spoon or spatula: For breaking up the ground beef and stirring the soup.
• Ladle: A ladle makes it easy to serve the soup and get a good mix of broth, meat, and veggies in each bowl.

If you don’t have a soup pot, you can use a large saucepan or even a slow cooker. To adapt this recipe for a slow cooker, brown the beef first, then transfer everything to the slow cooker and cook on low for 4-5 hours.

Step-by-step: my foolproof method for a delicious hamburger soup

Let’s dive into making this soup! Here’s how to bring all these ingredients together into a warm, flavorful meal.

1. Brown the beef and aromatics: Start by browning the ground beef in a soup pot over medium-high heat. Add the diced onion, garlic, and salt, and cook until the beef is no longer pink, breaking it up into small crumbles as it cooks. This step builds the base flavor, so take your time here and get a nice sear on the beef.
2. Drain the grease: Once the beef is browned, drain any excess grease. This keeps the soup from feeling too heavy or oily – trust me, you don’t want to skip this step!
3. Add potatoes and liquids: Add in the chopped Yukon potatoes, beef broth, condensed tomato soup, and the can of diced tomatoes (with the juice). The potatoes will start to absorb the flavors as they cook and become tender.
4. Add frozen vegetables and seasonings: Next, stir in the frozen mixed vegetables, Worcestershire sauce, dried parsley, and basil. Bring everything to a boil, then reduce the heat to medium-low, cover, and let it simmer for at least 30 minutes. This gives the flavors time to meld together, creating a thick, satisfying soup.
5. Taste and adjust: Before serving, taste the soup and add more salt if needed. The potatoes tend to soak up some of the seasoning, so I usually add a pinch more salt at this stage.

Variations and twists: make it your own!

This soup is incredibly adaptable, so feel free to put your own spin on it. Here are some ideas to try:

• Low-carb option: Swap the potatoes for cauliflower florets to cut down on carbs. Cauliflower holds up well in soups and will give you a similar texture.
• Spicy twist: If you like a bit of heat, add a diced jalapeño or a pinch of red pepper flakes while browning the beef. It adds a nice kick without overpowering the other flavors.
• Vegetarian version: Replace the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. You can also add extra beans (like kidney or black beans) for more protein and texture.
• Southwestern style: Add some chili powder and cumin along with the other seasonings. Toss in black beans and top with shredded cheese, sour cream, and a sprinkle of chopped cilantro.
• Italian-inspired: Add a teaspoon of Italian seasoning and a handful of pasta (like small shells or ditalini) in the last 10 minutes of cooking. Top with freshly grated Parmesan for an Italian twist on hamburger soup.

Serving suggestions and presentation tips

For a cozy presentation, serve this soup in wide bowls with a sprinkle of fresh parsley or basil on top. You could also add a dollop of sour cream or shredded cheese for extra richness. Serve with crusty bread or garlic toast on the side for dipping – it’s perfect for soaking up that flavorful broth!

If you’re hosting a dinner, consider serving the soup in mini bread bowls for a fun twist. It’s a bit more work, but your guests will love it.

drink pairings

Since this hamburger soup has a savory, hearty profile, it pairs well with refreshing beverages that won’t overpower the flavors.

• Iced tea: A simple, unsweetened iced tea with a wedge of lemon cuts through the richness of the soup. Try adding a sprig of mint for extra freshness.
• Sparkling water with lime: For a lighter option, go with sparkling water and a squeeze of lime or lemon. It’s refreshing and won’t compete with the flavors in the soup.
• Apple cider: If you’re making this in the fall, a warm apple cider (or even a chilled one) complements the cozy flavors of the soup perfectly.
• Classic lemonade: If you’re looking for a little sweetness, lemonade is always a hit and balances out the savory notes in the soup.

Storing and reheating tips

Hamburger soup stores beautifully, making it ideal for meal prep or freezing. Here’s how to keep it fresh:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, you may need to add a little extra broth if the soup has thickened.
• Freezer: This soup freezes well for up to 3 months. I like to portion it into individual containers for easy lunches. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stove or in the microwave.
• Reheating: Reheat the soup on the stove over medium heat, stirring occasionally until hot. If you’re using the microwave, heat it in short bursts and stir in between.

Scaling the recipe for different serving sizes

This recipe easily doubles if you’re feeding a crowd – just use a larger pot. For smaller batches, you can halve the ingredients, but keep an eye on the cooking time as it may cook a little faster with less volume. I find that this recipe’s flavor only improves the next day, so making extra is always a good idea!

Troubleshooting tips: common issues and solutions

• Soup too thin? Let it simmer uncovered for a bit longer, or add a slurry of cornstarch and water if you’re in a hurry.
• Soup too salty? Add a peeled potato to the pot and let it simmer; it’ll absorb some of the excess salt.
• Vegetables too mushy? If using fresh vegetables, add them in the last 15 minutes of cooking.

Ready to warm up with a bowl of hamburger soup?

I hope this hamburger soup becomes a staple in your kitchen like it has in mine. It’s easy, adaptable, and always hits the spot when you need something warm and comforting. Don’t hesitate to put your own twist on it – cooking is all about making recipes your own. Enjoy, and happy cooking!

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FAQs

1. Can I use fresh vegetables instead of frozen? Yes, just add them a little later in the cooking process to avoid overcooking.

2. Can I make this in a slow cooker? Absolutely! Brown the beef first, then combine everything in the slow cooker and cook on low for 4-5 hours.

3. Can I use ground turkey instead of beef? Yes, ground turkey works well and makes the soup a bit leaner.

4. Is there a way to make this soup spicier? Sure! Add red pepper flakes or diced jalapeño with the ground beef.

5. Can I freeze this soup? Yes, it freezes beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.

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