What ingredients go in hamburger soup?

Traditional Hamburger Soup includes ground beef, onions, garlic, potatoes, carrots, celery, tomatoes, and beef broth. Additionally, tomato paste, Worcestershire sauce, oregano, thyme, and paprika create its signature savory flavor.

What are some common mistakes to avoid when making hamburger soup?

First, avoid rushing the browning process because browned beef adds important flavor. Also, don't cut the potatoes too large or boil the vegetables too aggressively. Finally, avoid adding too much salt before tasting, especially when using regular beef broth.

What is the best recipe for hamburger soup?

The best Hamburger Soup recipe balances browned ground beef, tender vegetables, and a rich tomato-based broth. This one-pot version delivers those flavors with simple ingredients and about 50 minutes of cooking and preparation. Plus, it makes six generous servings.

What gives hamburger soup flavor?

Browned ground beef creates the savory foundation. Meanwhile, tomato paste, garlic, herbs, and Worcestershire sauce add depth and complexity. Carrots and onions also contribute gentle sweetness, which balances the acidity of the tomatoes.

Hamburger Soup Recipe: Easy, Rich & Comforting One-Pot Meal

Description

This easy Hamburger Soup is a hearty, comforting one-pot dinner made with lean ground beef, tender potatoes, carrots, celery, diced tomatoes, and rich beef broth. Garlic, herbs, tomato paste, and Worcestershire sauce create a deep, savory flavor. Ready in just 50 minutes, this family-friendly soup makes six generous servings and works wonderfully for meal prep.

Ingredients

Scale

1 pound lean ground beef
1 medium yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon ground black pepper
1 can (28 ounces) diced tomatoes, including 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: Fresh parsley, roughly chopped, for garnish
Optional: Freshly grated sharp cheddar cheese for topping

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Instructions

Place the ground beef, diced onion, and minced garlic in a large pot or Dutch oven over medium-high heat. Cook for 6 to 8 minutes, breaking the beef into small pieces with a wooden spoon, until browned. Drain excess fat if necessary.
Stir in the tomato paste, dried oregano, dried thyme, kosher salt, paprika, and black pepper. Cook for approximately 30 seconds, stirring constantly, until the seasonings release their aromas.
Add the diced tomatoes with their juices, carrots, celery, potatoes, beef broth, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
Bring the soup to a boil. Then, reduce the heat and simmer gently for 25 to 30 minutes, stirring occasionally, until the potatoes, carrots, and celery become tender.
Taste the soup and adjust the seasonings if necessary. Ladle into serving bowls and garnish with freshly chopped parsley or grated sharp cheddar cheese, if desired. Serve hot.

Notes

Use lean ground beef to reduce excess grease. This also helps you avoid draining the pot after browning.

Replace the dried oregano and thyme with 2 teaspoons of Italian seasoning if preferred.

Substitute Yukon gold potatoes with sweet potatoes for a slightly sweeter flavor. A combination of parsnips and sweet potatoes also works well.

Add frozen peas or green beans during the final few minutes of simmering for extra vegetables.

Replace ground beef with ground turkey for a lighter variation. Add extra seasonings or Worcestershire sauce to strengthen the flavor.

Vegetable broth can replace beef broth, especially when using ground turkey.

Omit celery if desired.

For a cheeseburger-inspired variation, top each serving with freshly grated sharp cheddar cheese.

Cut potatoes, carrots, and other vegetables into similarly sized pieces for even cooking.

Brown the ground beef thoroughly to develop a rich, savory flavor.

Keep the soup at a gentle simmer to prevent the potatoes from becoming mushy.

Allow leftovers to cool slightly, then transfer to airtight containers and refrigerate within 2 hours.

Store refrigerated leftovers for 4 to 5 days.

Freeze in freezer-safe containers for up to 3 months.

Thaw frozen soup overnight in the refrigerator before reheating.

Reheat gently on the stovetop or in the microwave until the soup reaches 165°F.

Nutrition per serving (approximately 2 cups): 243 kcal, 23 g carbohydrates, 21 g protein, 8 g total fat, 3 g saturated fat, 0.4 g polyunsaturated fat, 3 g monounsaturated fat, 0.5 g trans fat, 49 mg cholesterol, 1036 mg sodium, 1310 mg potassium, 5 g fiber, 7 g sugar, 5582 IU vitamin A, 30 mg vitamin C, 93 mg calcium, and 4 mg iron. Nutritional values are approximate.