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Hamburger Soup is an easy tomato based soup recipe with ground beef, seasonings, potatoes, and it uses frozen vegetables for ease and convenience. This soup is made in one pot with easy simple ingredients.
Hamburger Soup Recipe
We love this hamburger soup so much that it makes a regular appearance at our table. Even during the hot summer months!
Simple to make, with only a little chopping needed, and it has the perfect hearty flavor that makes it the best kind of comfort food. Condensed tomato soup & worcestershire sauce are the “secret ingredients” in my hamburger soup that really provides the perfect hearty tomato flavor and thickness to the soup.
What You’ll Need
Simple and inexpensive ingredients are all you need to make hamburger soup.
- Ground Beef – I use 93/7 lean ground beef. You drain the excess grease so you can really use any kind you like or what you have.
- Onion – Use a yellow onion or a white onion for this recipe.
- Garlic – Fresh garlic cloves, chopped garlic from a jar, or garlic paste from a tube can all be used in this recipe.
- Salt & Pepper
- Chopped Yukon Gold Potatoes – Peel the potatoes and then chop into really small pieces. Like less than 1/2-inch pieces.
- Beef Broth – I always use full-salt beef broth. You want that extra flavor in this soup.
- Condensed Tomato Soup – My “secret ingredient” that really makes it delicious.
- Petite Diced Tomatoes
- Frozen Mixed Vegetables – I buy a bag of frozen vegetables that has carrots, peas, corn, and green beans in it.
- Worcestershire Sauce – Don’t leave this out! Really provides a lot of flavor with just a little bit.
- Dried Parsley
- Dried Basil
How To Make Hamburger Soup
You only need one pot to make this recipe!
Cook The Ground Beef : In the soup pot you are using, cook & crumble the ground beef, onion, garlic, and salt. When the ground beef is no longer pink you know it’s done. Drain the excess grease and liquid.
Chop The Potatoes : While the ground beef is cooking, peel and chop the potatoes into really small pieces.
Soup Ingredients : Add the chopped potatoes along with the remaining ingredients into the soup pot and stir.
Simmer Soup : Bring the soup to a boil. Once boiling, reduce heat to medium low, cover the pot with a lid, and simmer for at least 30 minutes. This soup tastes 100x better if you let it simmer for the 30 minutes.
Tips For Success
Here are a few tips to help you make this recipe.
- Let It Simmer : This is so important! This soup tastes so much better after the 30 minute simmer time. Don’t try to shorten it or else the flavor of the soup will be impacted.
- Small Potato Chunks : Chop the potato into really small chunks, about 1/2-inch in size, so that they will soften in the 30 minute simmer time. If the potato chunks are larger, they will need to cook longer, so test the potatoes to see if they’re done.
- Check The Soup At The End For Taste : Taste the soup after the simmering time to see if it needs more salt & pepper. I usually end up adding a little bit of salt before serving. Especially if you use low-salt beef broth, check the taste, because you will probably have to add something until it’s where you want it.
- Use Full Salt Beef Broth : For best taste and flavor use the regular beef broth. As mentioned above, if you use the lower sodium beef broth then check the taste at the end of the simmer time and add additional salt as needed.
There are a few ways to change up this soup.
- Add More Seasonings : We think it’s perfect as is but feel free to add additional seasonings if wanted. You can add Italian seasoning, garlic powder, onion powder, or even some chili powder or cayenne pepper for some spice.
- Use a Different Potato : I love the sweeter, buttery flavor of the Yukon gold potato but any potato can be used in this recipe. Red potatoes or Russet potatoes can all be used if wanted.
- Add Some Spice! : Use a can of diced tomatoes w/ green chilies or a can of Rotel diced tomatoes in place of the regular petite diced tomatoes. You can also add cayenne pepper or chili powder in with the other dried seasonings.
I like to serve this soup with some bread on the side like these easy to make one hour rolls. You can make your favorite homemade bread or roll recipe, or buy some from the deli, or try some of the frozen bake n’ serve rolls from the freezer section of the grocery store.
If you want to serve it with another side dish try serving it with some cut up fresh fruit that your family loves.
How To Store Leftovers
Store leftovers in a covered container, like a Tupperware container, in the fridge for up to 4-5 days.
Reheat leftovers in the microwave or warm it back up on the stove top.
Can I Freeze Hamburger Soup?
Yes! This hamburger soup freezes perfectly.
Put leftover soup in a freezer-safe gallon Ziploc bag, or freezer safe container, and freeze for up to 3 months.
When ready to use the frozen soup, thaw leftover soup in the fridge overnight, or add the frozen soup into a soup pot over the stove and simmer until it’s ready. You may have to add additional broth or water when reheating the frozen soup.
More Soup Recipes You’ll Love
7 Can Chicken Taco Soup : Yes! 7 cans is all you need for this soup. So yummy with tortilla chips, sour cream, and shredded cheese.
Minestrone Soup : One of my favorites! Full of fresh vegetables, small shell pasta, and the perfect blend of seasonings.
Broccoli Cheese Soup (with Velveeta Cheese) : Velveeta cheese is the only way to make broccoli cheese soup! Melts perfectly smooth in this soup.
Taco Chili Recipe : A hearty soup/chili recipe with ground beef, taco seasonings, and lots of delicious add-ins.
Slow Cooker Creamy Potato Soup : Easy potato soup made in the slow cooker with frozen potatoes and cream cheese.
Cream Cheese Chicken Soup : Easy soup with leftover chicken, or a rotisserie chicken, in a creamy chicken broth base with cream cheese.
- 1 lb ground beef
- 1 small onion finely diced
- 2 cloves garlic
- 1 teaspoon salt
- 2 cups peeled and chopped Yukon yellow potatoes chopped into small pieces (1/2-inch)
- 2 cans (14.5 oz each) beef broth
- 1 can (10 oz) condensed tomato soup
- 1 can (15 oz) petite diced tomatoes do not drain
- 1 bag (16 oz) frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks.Drain the excess grease.
- Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
- Before serving, taste the soup after the simmer time and add additional salt as needed. I usually end up adding a little more.
- Leftovers can be frozen for up to 3 months or stored in the fridge, in an air-tight container, for up to 5 days.
This recipe has been updated and republished with new pictures and more helpful text in August 2021. I also changed the title on the post from ‘tomato hamburger vegetable soup’ to ‘hamburger soup’. Older picture below.