Hamburger Soup

Hamburger Soup is hearty, comforting, and packed with simple ingredients families already love. Ground beef, tender potatoes, hearty vegetables, and a rich tomato broth come together in one pot, on the stove top, for an easy dinner that tastes like it simmered all day. It is budget-friendly, filling, and perfect for a chilly day.

Course Dinner, Soup

Cuisine American

Keyword hamburger soup, hamburger soup recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 288kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 pound lean ground beef (I use 93/7)
1 onion finely diced
3 garlic cloves minced or pressed
4 cups beef broth
3 medium Yukon Gold potatoes (½"-inch diced pieces)
1 can (28 oz) petite diced tomatoes
1 can (15 oz) tomato sauce
1 bag (12 oz) frozen mixed vegetables
1 tablespoon hamburger seasoning blend
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 bay leaf

Instructions

In a large pot, over medium-high heat, cook and crumble the ground beef and onion until the beef is browned and the onions are softened.
1 pound lean ground beef, 1 onion
Stir in the garlic cloves and cook for an additional 1 minutes. Drain or soak up any excess grease from the pot.
3 garlic cloves
Add the remaining ingredients and stir. Bring the soup to a gentle simmer/boil, and let it cook for 20-25 minutes, reducing the heat to medium once simmering if needed.
^{*The potatoes need to be fork-tender (easily pierced with a fork) and that's when you know it's done. You can cover the pot with a lid during the simmer time to help it cook quicker and infuse the flavors.}
4 cups beef broth, 3 medium Yukon Gold potatoes, 1 can (28 oz) petite diced tomatoes, 1 can (15 oz) tomato sauce, 1 bag (12 oz) frozen mixed vegetables, 1 tablespoon hamburger seasoning blend, 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 bay leaf
Remove the bay leaf and serve the hamburger soup warm, with some crusty bread. Enjoy!

Notes

Use a white onion, yellow onion, or sweet onion. I prefer using either a yellow onion or sweet onion.
I love to simmer the soup for even longer than the 20 to 25 minutes listed in the recipe. The flavors blend together more and the soup just gets so cozy and delicious with a longer simmer time. To really infuse the flavors, cover the pot with a lid during the simmer time, and then remove it for a few minutes after it's done cooking so the soup can thicken slightly and some of the liquid can evaporate.
I recommend using full salt beef broth in this soup recipe. There is no added salt, so the beef broth is a main ingredient to really infuse flavor into the soup. Of course, use reduced-sodium broth if there are dietary needs or restrictions; but for best results, use full salted beef broth. I love the Kettle & Fire brand of beef bone broth, it's so yummy!
I use the Kinder's brand of hamburger seasoning. I have used the Butcher's Burger Blend and the Buttery Burger Blend and they have both been fantastic in this soup. There are lots of other options from different brands so pick one that sounds good or pick your favorite.
Yukon potatoes have a creamy, buttery flavor that is perfect for this beef soup recipe but another option is red potatoes if needed.
Make sure that all the potatoes are about the same size so they cook in the same amount of time. Aim for each potato piece to be about ½"-inch in size, so fairly small pieces. You can use baby Yukon potatoes or buy Yukon potatoes in bulk (medium sized potatoes). I prefer to peel the skin off of the potatoes but you can leave the skin on if that's your preference.

Nutrition