My hamburger soup recipe is a homestyle, hearty meal that satisfies while stirring up happy memories of grandma’s house!
My grandma always had delicious beef soup recipes bubbling away in her kitchen. Her cooking has definitely inspired my recipes, none more so than this hamburger soup. Filling, flavorful, and oh so simple to make, this is the kind of meal that makes everything better!
Let’s get cooking!
The flavors, the memories, the smiles from my family — this hamburger soup recipe brings so much goodness!
- Less than an hour to make!
- One-pot wonder
- Clean up is a snap!
- Crowd-pleasing favorite
- It’s frugal – you can stretch a pound or two of ground beef to feed a crowd!
How To Make Hamburger Soup Recipe
Grandma always knew how to get the most umph out of simple, hearty ingredients — so let’s replicate that!
Start by browning your beef in a big soup pot. Once done, set on a towel-lined plate to soak up the grease, then in the same pan, cook your onion and garlic. Once soft, make a roux with flour (just sprinkle some flour on and let it cook in the onion juices!).
Next, add your broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes, and veggies. Bring to a boil, then simmer until the potatoes are tender.
Garnish and serve!
Grandma had her secrets, and I have mine — but I’m here to share them all to you today!
Season The Beef – I like to add the salt and pepper while I’m browning the beef so it can absorb the seasoning while it’s hot.
Adding Flour – One of Grandma’s secrets (shhh, don’t tell anyone) is mixing in a little flour with the onions and garlic before adding the broth. This changes the mouthfeel of the soup to something a little thicker – not as thick as a stew but not brothy like so many other recipes for this type of soup.
It’s a simple addition, making a little roux, but it creates a complex texture and a real “stick-to-your-ribs” meal.
To Saute or not to Saute: Why can’t you just dump everything into the soup pot instead of doing all the browning and pre-cooking? Well, I suspect you’ve seen very few (good) recipes for soups and stews and sauces that don’t pre-cook aromatics.
That’s because aromatics – things like onions, celery, garlic, and herbs – release their “aroma” when they interact with hot oil (hotter than boiling water). Without this step, you miss out on balanced flavors and smells that make the dish a flavorful, complex masterpiece.
Time-Saver – buy pre-chopped, frozen veggies. I like a combination of carrots, corn, peas, and green beans, but you can use your favorite blend. There’s no need to thaw them, either. You can dump them into the pot straight from the freezer.
Beef – Choosing a flavorful ground beef or chuck is important in this recipe, even though you’ll drain off the excess fat after browning. Leaner combinations work in recipes with more dominant flavors, but we want to maximize the beefy goodness in this soup by using a rich, fatty cut.
Potatoes – I’m a russet fan. It’s the potato I use whenever I can because I really love the starch content and texture. In this recipe, the potatoes get slightly crumbly and thicken the soup a bit more. You can substitute red potatoes, but they have a slightly sticky texture and won’t add body to the soup like the russets.
Tools to Make
You need one tool and one tool to make grandma’s hamburger soup recipe:
- A soup pot
If you’ve made any of my other soup recipes, you’ll know how important and versatile it is having a good, sturdy soup pot. This is one kitchen utensil that’s definitely worth the investment!
How Long Can You Keep This In The Fridge?
Once leftovers are cooled and sealed, you can store them in your fridge for up to four days. That’s the standard with beef — any longer and you risk bacteria growth!
Can You Freeze This?
Yep! This hamburger soup recipe makes a great freezer meal. Just cool it, store it, and freeze for up to three months!
One great trick is to freeze your cooled soup in storage bags on a small cookie sheet. That way you can store them in space-friendly horizontal stacks!
Make Ahead Tips
The best make-ahead tip for this hamburger soup recipe is to use your slow cooker! Complete the first two steps of the recipe in a pan on the stovetop, then dump everything into the Crockpot for 6-8 hours on low.
The best way to serve this hamburger soup recipe is just like grandma would: as a feast!
Start your divinely autumn soup meal with something bright and crunchy, like my Thai beef salad. This is always a great contrast to the warm, cozy soup flavors!
Finish it off with the one, the only: apple pie! No meal is complete without dessert, as grandma would say!
What variations can we make with this oh so good on its own soup?
- No veggies? No problem! You can use ground beef and add Bisquick to make impossible cheeseburger pie.
- Thicken it up without adding on time with my even heartier hamburger stew.
- Add in some paprika and other Eastern European goodies for hamburger goulash.
- Got a bunch of leftovers you don’t know what to do with? Toss ’em in and call it hamburger hash.
- No beef? Turkey makes a great substitute and you can use the leftovers to make turkey burgers.
Looking for more grandma-approved beef recipes? Look no further!
Easy Hamburger Soup Recipe
- 2 pounds ground beef 80/20
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 6-8 cups beef broth divided
- 1 (14.5 -ounce) can petite diced tomatoes, undrained
- 2 tablespoons Better than Bouillon - beef flavor
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 1/4 cup tomato paste
- 6 cups (about 2 large) russet potato diced
- 1 (16-ounce) package frozen mixed vegetables
- 2 tablespoons fresh chopped parsley
- Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel-lined plate and set aside. Drain all fat from the pot and discard it.
- In the same pot, add the oil and sautee the onion and garlic until they are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
- Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.