Hamburger Soup

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This easy Hamburger Soup is a hearty, family-friendly recipe made with ground beef, frozen vegetables, and pantry staples. A comforting one-pot meal that’s been passed down for generations.

Some recipes find their way into your life quietly and never really leave. This easy, old-fashioned hamburger soup is one of those.

Emily first received the recipe at her bridal shower years ago, where each guest brought a favorite, tried-and-true recipe to share—a shower theme that feels really special. This particular recipe was contributed by her husband’s Aunts and was originally made by her husband’s grandmother, Nancy. Emily relied on it frequently in the early years of her marriage, often at the request of her husband.

When I came across the handwritten card while flipping through the book that was made with all the shared recipe cards (such a meaningful keepsake), it reminded me of a meal my grandmother used to make. I knew the soup was a keeper!

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I’ve been making a lightly adapted version of this classic hamburger soup ever since. My family loves it for the rich, comforting flavor and how truly satisfying it is. I love it for those reasons too, but also because it’s wonderfully low-effort.

This is a true one-pot soup recipe, made with simple pantry staples and frozen vegetables for maximum convenience—no chopping marathon required.

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I mentioned that I adapted the recipe (we love a flexible recipe, right?), and here are those changes so you have choices: First, instead of potatoes, Nancy used one cup of pasta, added in the final 15 minutes. (If you do this, check a few minutes early to avoid mushy noodles.) She also used beef bouillon and water instead of beef broth. Finally, I added the oregano and often use fire-roasted tomatoes instead of plain diced tomatoes for a hint of extra flavor.

You could certainly add bread or a salad if you’d like, but the soup stands beautifully on its own. A light sprinkle of Parmesan is the perfect finishing touch.

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Nancy’s daughters (the aunts who gifted Emily the recipe) have their own variations of the recipe, which they have made many times over the years. Aunt Anne starts the soup by sautéing onion, celery, and garlic in butter and adds tomato paste for a deeper tomato flavor. Her husband doesn’t like peas, so she uses corn and green beans. They play around with the meat they use, occasionally subbing in venison or Italian sausage. Most recently, I made this soup with ground bison.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Hamburger Soup

This easy hamburger soup is a hearty, family-friendly, one-pot recipe made with simple ingredients. Weeknight cooking at its best!

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Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Yield 6 servings

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Ingredients

 

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• 1 tablespoon (14ml) olive oil
• 1 small to medium yellow onion, chopped (1 to 1½ cups)
• 1 pound lean ground beef*
• 1 (15-ounce) can diced tomatoes, with juices (I like fire-roasted)
• 4 cups (1 quart) beef broth
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 bay leaf
• 1 cup diced celery (about 2-3 ribs)
• ½ teaspoon (5ml) Worcestershire sauce
• 2 medium Yukon gold potatoes, diced (about 12oz total or 2 lightly rounded cups; I don't peel but you may if preferred)
• 1 (10-ounce) bag frozen mixed vegetables (I like a mix of peas, carrots, corn, and green beans; no need to thaw)
• Salt and freshly ground pepper
• Optional topping: grated Parmesan cheese

Instructions

1. In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until softened, 4-5 minutes. Add the ground beef and sauté until no longer pink, crumbling as you go.
2. Add the tomatoes, broth, herbs, bay leaf, celery, and Worcestershire sauce.
3. Bring to a boil and then add the potatoes. Cover and simmer, stirring occasionally, for 10 minutes.
4. Add the frozen vegetables and cook, covered, another 10-12 minutes, or until the potatoes are tender. (Tip: Check potatoes for doneness a few minutes early.) Add salt and pepper to taste. (I add ½ teaspoon of each, and then taste and add up to another ½ teaspoon of salt depending on sodium level in broth, tomatoes, etc.)
5. Remove the bay leaf, ladle into bowls, and serve with a sprinkle of Parmesan cheese, if desired.

Notes

*If using beef with a higher fat content, you may wish to cook the beef first and drain off the excess fat. Once drained, remove it to a plate, and then sauté the onion, adding the beef back once the onions have softened.

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