This hamburger soup has all the comforting flavors of a juicy burger in one hearty bowl! It’s loaded with ground beef, tender potatoes, and vegetables in a rich, savory tomato broth. And it’s easy to make in one pot!
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Why You’ll Love My Hamburger Soup
- It actually tastes like a burger! For reals. The combination of ground beef, tomato paste, beef broth, and Worcestershire sauce (my secret ingredient) creates a deeply savory flavor, so it’s not your typical beef and vegetable soup.
- It’s hearty without being overly veggie-heavy. I wanted the beef to be the star, with just enough potatoes, carrots, and celery to make it a wholesome, satisfying meal.
- It’s an easy one-pot dinner. And who doesn’t love that?! You just need to simmer the ingredients for 25 to 30 minutes before serving. And bonus, leftovers taste even better the next day!
This hamburger soup might just be my new favorite “soup for dinner” meal. You get classic burger vibes, but in a healthier, one-pot dinner. And I have to say, it’s one of those feel-good soups that my whole family has really loved. So if you haven’t had it before, I’m sure you’ll love it as well!
I purposefully kept the veggies simple in this soup, because while I love my vegetable soup, I didn’t want it to taste like simply that plus ground beef. I wanted it to be distinctly different. So I made the broth richer with Worcestershire sauce and tomato paste. I added potatoes which make the soup extra hearty (and I like to think of them as the burger bun, lol). And the carrots and celery’s natural sweetness balances the acidity from the tomatoes.
It’s every bit as comforting as my taco soup, but without the beans and corn. So friends, now you can swap taco soup for tacos and hamburger soup for hamburgers. It’s cold weather, meal prep genius, don’t you think? 😉
Hamburger Soup Ingredients
- Ground beef: The star protein of the soup! I prefer lean ground beef so I don’t have to drain any grease from the pot. And browning it with the onion, garlic, and spices is key to developing flavor as it simmers.
- Onion and garlic: These create the savory foundation of the soup and give it that familiar burger flavor.
- Seasonings: Dried oregano, thyme, paprika, and black pepper work together round out the broth for perfectly spiced and herby warmth.
- Tomato paste and diced tomato: These tomato items go a long way in adding depth and body to the broth, without turning this into a tomato soup.
- Vegetables: Potatoes make the soup filling and hearty, while carrots and celery add subtle sweetness. If you want to swap in sweet potatoes, you could do that as well!
- Beef broth: I always grab a low-sodium beef broth. I’ll link the one I love in the recipe card!
Find the printable recipe with measurements below
How To Make Hamburger Soup
First, brown the beef. Cook it with onion and garlic in a large pot for 6 to 8 minutes, until perfectly browned. If you’re not using a lean ground beef like I am, you can drain any excess grease here.
Second, add the seasonings. Add the tomato paste, oregano, thyme, salt, paprika, and black pepper. Then, stir for another 30 seconds until the spices are fragrant.
Lastly, let the soup simmer. Add the diced tomatoes, carrots, celery, potatoes, beef broth, and Worcestershire sauce. Give it a stir, bring to a boil, then reduce the heat to low and simmer for 25 to 30 minutes, until the vegetables are just soft. Now, how easy was that??
Lisa’s serving tip: After you ladle the hamburger soup into bowls, you can top it with chopped fresh parsley before serving for a little pop of green. Think of it like green lettuce (okay, I know that’s a stretch, ha!). And if you’d like it to resemble more of a cheeseburger, feel free to add a sprinkle of freshly grated shard cheddar cheese on top. Yum!
Storage Tips
One of my favorite things about this soup is that it’s equally delicious served right after making… and 3 months later when it’s reheated from the freezer!
- To store: Let the soup cool slightly, then transfer it to airtight containers in the fridge for 4 to 5 days, or in the freezer for up to 3 months.
- To reheat: I always recommend thawing ovenight in the fridge if frozen. Then warm gently on the stove or in the microwave until warmed through.
More Hearty Soup Recipes
- Zuppa Toscana Soup: An Olive Garden classic.
- Stuffed Pepper Soup: Ultra comforting vibes.
- Cabbage Roll Soup: The perfect winter cabbage soup.
- Or browse through so many more delicious soup recipes or ground beef recipes!
If you try this hamburger soup recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Equipment
- Le Creuset Dutch Oven My all-time favorite soup pot!
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes, with juices
- 3 medium carrots, peeled and diced
- 2 celery ribs, sliced
- 2 Yukon gold potatoes, peeled and diced
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- Optional: roughly chopped fresh parsley for garnish
Instructions
- Brown the beef. Add the ground beef, onion, and garlic to a large pot over medium-high heat. Cook for 6 to 8 minutes, breaking it up with your spatula, until browned.
- Add the seasonings. Add the tomato paste, oregano, thyme, salt, paprika, and black pepper. Stir for another 30 seconds, until the spices are fragrant.
- Simmer. Add the diced tomatoes, carrots, celery, potatoes, beef broth, and Worcestershire sauce. Give it a stir, bring to a boil, then reduce the heat to low and simmer for 25 to 30 minutes, until the vegetables are softened.
- Serve. Ladle the hamburger soup into bowls, and if you'd like, top with chopped fresh parsley before serving.
Lisa’s Tips
- You can swap 2 teaspoons of Italian seasoning for both the oregano and thyme.
- This makes about 6 servings of 2 cups each.
- Storage tip: This will stay good in the fridge for up to 5 days and in the freezer for up to 3 months.
Nutrition
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