There's something soul-soothing about a bowl filled with rich broth, tender veggies, and savory ground beef all in one place. This Hearty Hamburger Soup Recipe is exactly that kind of comfort—packed with flavor, easy to make, and perfect for chilly days when you need a meal that warms you from the inside out.
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Why You'll Love This Recipe
I’ve made this Hearty Hamburger Soup Recipe dozens of times, and what keeps bringing me back is how flexible and forgiving it is. It’s got that rich, homestyle flavor that feels special but doesn’t need hours of work or fancy ingredients. You’re going to enjoy just how satisfying and cozy it tastes after just a bit of prep.
- Simple and Filling: Uses everyday ingredients that come together quick for a meal that sticks to your ribs.
- Super Customizable: Easily adapted to what’s in your fridge or your dietary needs without losing its hearty charm.
- All-in-One Comfort: Protein, veggies, and potatoes in one pot for minimal fuss with maximum flavor.
- Great Leftovers: Tastes even better the next day — and freezes like a dream for busy weeks.
Ingredients & Why They Work
This soup is a perfect harmony of simple, wholesome ingredients that play off each other beautifully. Lean ground beef brings savory depth, red potatoes soak up the broth, and a blend of spices gives it a warm, slightly smoky punch. When you shop, choosing fresh veggies and quality broth will make a noticeable difference.
- Lean ground beef or turkey: Lean beef gives you rich flavor without too much grease; turkey is a leaner, lighter swap but add extra bouillon for beefy depth.
- Yellow onion: Adds subtle sweetness and base flavor—don’t skip this!
- Carrots and celery: Classic soup veggies that add texture and natural sweetness.
- Garlic: Fresh is best for that punchy aromatics, but garlic powder works well if needed.
- Chili powder and ground cumin: These spices lend a cozy warmth and mild smoky notes.
- Dried herbs and smoked paprika: Basil, parsley, oregano, and smoked paprika bring layers of earthy flavor.
- Red or Yukon gold potatoes: Their creaminess and firmness hold up well without turning mushy.
- Green bell pepper: Adds bright, mellow pepperiness and color.
- Reduced sodium beef broth: Keeps salt in check while packing full-bodied flavor.
- Fire roasted diced tomatoes and tomato sauce: They create a rich, tangy base that balances the meatiness.
- Yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar: A trio that adds tang, umami, slight sweetness, and complexity.
- Liquid smoke (optional): For a subtle smoky note that feels like a slow-cooked stew.
- Granulated beef bouillon or better than bouillon: My secret to depth, especially when using turkey or lower-fat proteins.
- Garnishes: Cheddar cheese, fresh parsley, green onions, or sour cream—whatever you love to brighten the bowl.
Make It Your Way
One of the best things about this Hearty Hamburger Soup Recipe is how easy it is to put your own spin on it. I love swapping out potatoes for tiny pasta shapes or adding in zucchini when it’s in season. Feel free to experiment—you can’t really go wrong here.
- Ground turkey swap: I tried this to lighten things up but added extra beef bouillon to keep that deep flavor. Works well and feels less heavy.
- Protein additions: Sometimes I toss in shredded rotisserie chicken or mini meatballs for a change of pace.
- Veggie tweaks: Green beans, corn, or cabbage make great add-ins—just remember to add them toward the end so they stay crisp.
- Pasta in place of potatoes: My family loves it with small shell pasta; just watch closely to cook it al dente without overcooking veggies.
Step-by-Step: How I Make Hearty Hamburger Soup Recipe
Step 1: Brown the Beef and Soften the Veggies
Start by heating your Dutch oven or large pot over medium-high heat. I add the ground beef along with chopped onion, carrots, and celery. As the beef browns, the veggies soften, releasing a delicious mix of aromas. This usually takes about 10 minutes. Be patient here—this sweetness and caramelization will add so much to your soup's flavor.
Step 2: Season and Sauté Garlic
Once the beef is nicely browned and veggies are tender, drain any excess grease if needed—especially with beef, lean cuts usually don’t leave much. Then, add the minced garlic and all your spices. I like to stir and let them sauté for about 30 seconds. This quick step blooms the spices and wakes up the garlic's flavor perfectly without burning.
Step 3: Add Remaining Ingredients and Simmer
Next, toss in your chopped potatoes, green bell pepper, broth, fire-roasted tomatoes, tomato sauce, mustard, Worcestershire, vinegar, brown sugar, liquid smoke (if using), and bouillon. Give everything a good stir, cover, and bring to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook, uncovered, for about 20 minutes or until the potatoes are tender. Stir occasionally so nothing sticks to the bottom.
Step 4: Adjust and Serve
When your potatoes are soft and the broth tastes balanced, give it a final stir and adjust the thickness by adding a bit more broth or water if you want it thinner—though I like my soup chunky. Ladle into bowls and don’t forget those garnishes! Cheddar cheese melting into the hot soup is pure comfort.
Top Tip
Through the many times I’ve made this Hearty Hamburger Soup Recipe, a few things have made all the difference. These tips will help you get it just right the first time:
- Brown the meat well: Taking your time here develops deep flavor and a better broth, so don’t rush.
- Don’t skip the spices: The chili powder, cumin, and smoked paprika bring warmth and a subtle smoky kick—add them right after browning.
- Use fire-roasted tomatoes: They add a slightly charred, bright flavor you won’t get with plain diced tomatoes.
- Adjust broth last: This soup varies in thickness depending on your potatoes and personal taste, so add extra broth or water after simmering if needed.
How to Serve Hearty Hamburger Soup Recipe
Garnishes
Personally, I never skip shredded sharp cheddar cheese melting on top—it adds such a creamy counterpoint. A sprinkle of fresh parsley or chopped green onions adds a fresh, bright note and some color. Sometimes I dollop a spoonful of sour cream for a cool tanginess, especially if I want to tame the smoky paprika.
Side Dishes
I like to keep sides simple. Crusty bread or warm garlic rolls are perfect for dipping and soaking up every last drop. A crisp green salad can balance the richness, or try roasted Brussels sprouts for an easy veggie side that pairs nicely.
Creative Ways to Present
For special occasions, I’ve served this soup in rustic bread bowls—which always feels fun and impressive. Or ladle it over cooked rice or pasta right before serving to stretch it and create a heartier meal. If you want to fancy it up a bit, topping with a sprinkle of crispy fried onions adds a lovely texture contrast.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in airtight containers in the fridge, and it usually lasts 4–5 days just fine. The flavors meld beautifully overnight, so leftovers sometimes taste even better to me!
Freezing
This recipe freezes wonderfully too. I let the soup cool completely before packing into freezer-safe containers or heavy-duty freezer bags. Squeezing out extra air helps avoid freezer burn. When I’m ready to eat it, I thaw it overnight in the fridge for even reheating.
Reheating
I reheat on the stove over medium-low heat, stirring occasionally until warmed through—usually about 10 minutes. In a pinch, the microwave works well for individual servings; I just heat in 30- to 60-second bursts and stir in between to warm evenly without drying out.
Frequently Asked Questions:
Absolutely! Brown the beef and veggies as directed, then add everything to the slow cooker with a bit less broth (4 cups instead of 5 ½) since less liquid evaporates during slow cooking. Cook on high for 3-4 hours or low for 6-8 hours until the potatoes are tender. Keep in mind you might want to adjust seasoning at the end since slow cooker soups sometimes taste less intense.
Yes! While ground beef is classic, ground turkey, chicken, sausage, or even shredded rotisserie chicken work well. If using turkey or chicken, adding extra beef bouillon enhances the savory, beefy flavor. Just add your preferred protein during the initial browning step or toward the end if it’s pre-cooked.
For a vegetarian version, swap the ground meat for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. You might want to boost the seasoning with extra smoked paprika and herbs to maintain that hearty, savory profile.
Choosing firmer potatoes like Yukon gold or red potatoes helps maintain structure. Cut them into uniform ½-inch chunks for even cooking, and make sure not to over-simmer. Check tenderness around the 20-minute mark and remove from heat once they’re just tender, not falling apart.
Final Thoughts
This Hearty Hamburger Soup Recipe is truly a kitchen staple that’s stood the test of time in my household. It's reliable on busy weeknights, comforting on cold afternoons, and endlessly adaptable to whatever ingredients you have. I hope you’ll enjoy it as much as I do—there’s something about that warm bowl of goodness that just feels like home. Give it a try, and I’d bet it’ll become one of your favorites too.
Print
Hearty Hamburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Hamburger Soup combines lean ground beef or turkey with a medley of vegetables and spices simmered in a flavorful tomato and beef broth base. It's a comforting, chunky soup perfect for a satisfying meal and easily customized with your favorite add-ins like pasta, rice, or additional vegetables.
Ingredients
Main Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 ½ cups)
- 3 stalks celery, chopped (1 ½ cups)
- 4 garlic cloves, minced (may sub 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 3 cups red or Yukon gold potatoes, chopped into ½” chunks
- 1 green bell pepper, chopped
- 5 ½ cups reduced sodium beef broth
- 1 14.5 oz can fire roasted diced tomatoes with juices
- 1 15 oz can tomato sauce
- 1 tablespoon yellow deli mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke (optional)
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
Garnishes (Optional)
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the Beef and Vegetables: In a large Dutch oven or stock pot over medium-high heat, cook the ground beef with chopped onions, carrots, and celery until the vegetables are softened and beef is browned, about 10 minutes. While cooking, prepare the potatoes and bell pepper.
- Drain Excess Grease and Sauté Spices: Drain any excess grease from the pot. Add the minced garlic and all the spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, and pepper). Sauté for 30 seconds until fragrant.
- Add Remaining Ingredients and Simmer: Stir in the potatoes, green bell pepper, beef broth, diced tomatoes (with juices), tomato sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and granulated beef bouillon. Cover and bring to a boil, then reduce to a gentle simmer over medium-low heat. Cook uncovered for 20 minutes or until potatoes are tender, stirring occasionally.
- Adjust Thickness and Serve: If desired, thin the soup to your preferred consistency by adding more broth or water, keeping in mind it is meant to be chunky. Serve hot garnished with your favorite toppings such as shredded cheddar cheese, parsley, green onions, or sour cream.
Notes
- This soup is very customizable: swap ground beef for turkey and add extra beef bouillon for richer flavor.
- Try using other proteins like shredded chicken, sausage, or meatballs for variety.
- Substitute potatoes with 2 cups uncooked small pasta added near the end of cooking; cook until al dente.
- Cook rice separately if substituting potatoes to maintain texture.
- Add zucchini or green beans along with potatoes during simmering.
- Add corn, cabbage, or beans at the end of cooking and heat just until warmed through.
- Stir in spinach or baby kale at the end and wilt briefly for added greens.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop over medium-low heat for 10 minutes or in microwave using 90 second intervals, stirring in between.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
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