Hamburger Soup

Hamburger Soup has all the flavor of your favorite burger made into a hearty, comforting soup with extra veggies and beef broth. Ready in only 45 minutes!

Soup Recipes with beef like Beef Noodle Soup and Vegetable Beef Soup are always great to make on cold nights because they’re delicious, filling, and will warm you right up. This one is an especially kid-friendly recipe, made with ground beef, that the whole family will love. 

Hamburger Soup in pot

HAMBURGER SOUP

Delicious Hamburger Soup is sure to become a new go-to weeknight meal in your house. It all comes together incredibly easily in one pot. Most of the total time for the recipe is hands-off as you just let the ingredients cook and blend together. You’ll love how the aroma of tomatoes and beef fills the house while the soup simmers to perfection on the stovetop.

To take even more inspiration from a hamburger serve your soup with some Easy Dinner Rolls. That way you’ll have the meat, tomato, flavor, and the rolls are like the hamburger bun. Any kind of bread is always great for dipping in soup and getting every last bit of flavorful broth.

MORE SOUP RECIPES

HOW TO MAKE EASY HAMBURGER SOUP

  • Sear: Start by browning the ground beef. Add vegetable or olive oil to a large dutch oven or soup pot and turn the stovetop on to high heat. Put in the beef, salt, pepper, and onion. Use a spoon to break apart the beef as it cooks and make sure it gets browned on all sides.
  • Broth: Pour the beef broth and tomato sauce over the top of the beef mixture. Add the diced tomatoes and Italian seasoning in then mix it all together.
  • Cook: Bring the soup to a boil, then reduce the heat and continue to cook it with the pot uncovered for 20 minutes. After 20 minutes add the frozen peas, carrots, corn, and green beans. Let it simmer for another 15 minutes until they’re tender.

Hamburger Soup serving in ladle

VARIATIONS ON HAMBURGER SOUP

  • Meat: Instead of using ground beef you could also use stew meat or chuck roast cut into bite-sized pieces. If you’re trying to avoid saturated fat use lean ground beef. Another way to change things up is by using ground turkey or ground chicken. Just keep in mind that these options won’t taste as similar to a hamburger.
  • Filling add-ins: If you’re serving this to a bigger group and want to add some more filling ingredients besides the beef you could put in russet potatoes or pasta like tortellini, ditalini, or egg noodles.
  • Cheeseburger: To make this Hamburger Soup taste like a classic cheeseburger add some shredded American cheese over the top of the soup before serving.
  • More add-ins: There are lots of other add-ins you can try in Hamburger Soup. To change up the flavor try mixing in some Worcestershire sauce or BBQ Sauce along with the tomato and beef broth. You could also toss in some other vegetables like chopped celery, bell peppers, and fire-roasted tomatoes. For some more flavor add-ins try seasonings like onion powder, garlic powder, bay leaf, or minced garlic.

INSTANT POT HAMBURGER SOUP

  • Set your instant pot to sauté mode and add oil to the base.
  • Add in the ground beef, onion, salt, and pepper. Brown the meat on all sides breaking it apart as you go.
  • After searing the meat, add tomato sauce, beef broth, diced tomatoes, and Italian seasoning to the instantpot.
  • Stir the soup together.
  • Seal the instant pot and cook on high pressure for 7 minutes.
  • Let the pressure release naturally for 15 minutes, then manually release the rest.
  • Add the frozen carrots, peas, corn, and green beans. Let simmer for another few minutes so the vegetables can heat through, then serve.

SLOW COOKER HAMBURGER SOUP

  • Start by searing the hamburger meat, onion, salt, and pepper in a skillet over high heat.
  • Once the meat is browned, add it to the slow cooker.
  • Add beef broth, tomato sauce, tomatoes, and Italian seasoning over the top.
  • Cover the crock pot and cook on high for 3-4 hours or low for 5-6 hours.
  • About a half-hour before the soup is done cooking add the frozen vegetables into the crock pot, then cover and continue cooking.

WHAT TO SERVE WITH HAMBURGER SOUP

HOW TO STORE HAMBURGER SOUP

  • Serve: Don’t leave hamburger soup at room temperature for more than 2 hours.
  • Store: Once the soup has cooled, you can store it in the fridge. Kept in an airtight container it will stay good for 3-4 days.
  • Freeze: This Hamburger Soup recipe can also be stored in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating the soup on the stovetop.

Hamburger Soup in pot

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Hamburger Soup

Hamburger Soup has all the flavor of your favorite burger made into a hearty, comforting soup with extra veggies and beef broth. Ready in only 45 minutes!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef , (85/15)
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 14.5 ounces diced tomatoes , do not drain
  • 1 tablespoon Italian Seasoning , link to our Italian Seasoning
  • 16 ounces frozen mixed vegetables , (peas, corn, carrots, green beans)

Instructions

  • Add oil to a large pot or dutch oven on high heat.
  • Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
  • Add in the tomato sauce, beef broth, diced tomatoes, and Italian seasoning and stir well.
  • Bring to a boil, reduce to low heat and cook, uncovered, for 20 minutes, then stir in the frozen vegetables and cook for 15 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 13g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 1246mg | Potassium: 571mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3073IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg
Keyword: Hamburger Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. We loved this soup. I added egg noodles when I added the frozen veggies. Definitely adding this to our meal rotation.

  2. Loved it! The base is delicious! Changed up the ingredients a bit. Instead if frozen vegs., I used fresh carrots, small can of French style green beans, chick peas. I also used 1- 1 1/2 tsp. (approx. didn’t measure) McCormick’s Garlic & Herb Seasoning (Stop & Shop) which I also use in beef stew. Give it a try … adds flavor but not spicy (not a fan of spicy). Also a small soup bone/marrow bone. Simmered for about an hour. I wanted to find a soup that was quick to put together, freezable, and have available for lunch while watching my grandson who by the way, helped press the button on my little onion chopper machine. I’m going to try with chicken next! Thanks!

  3. Hey Sabrina, I love the recipes. Everything I’ve ever made from the website has be delicious. What do you think about adding tomato paste to this recipe? I think it would bring a richness

  4. 11/4/20 – Made Hamburger Soup tonight for dinner, it was easy and delicious. I followed the recipe, with a minor substitution of the diced tomatoes, since I had a can of tomatoes with basil, garlic and oregano. I love that you encourage us to make additions, I had half
    a can of leftover black beans and also added a drained can of diced potatoes. My husband and I loved the soup and will be making it often this winter.