by HollyHamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, budget friendly, reheats well and freezes perfectly.
We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!
I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner!
You can make them totally low cal like a Weight Loss Vegetable Soup, nice and hearty like a Chicken Wild Rice Soup or rich and creamy like a Slow Cooker Corn Chowder!
This Hamburger Soup is simple classic comfort food, hearty, healthy and satisfying. Perfect on a cool evening to warm your belly from the inside out.
I have to say that while we’ve always referred to this as hamburger soup, I know you guys have tons of other names for it! Hamburger soup, vegetable soup, hangover soup, poor man’s soup, bachelor’s stew… just to name a few.
Regardless of what you call it, you’ll definitely want to make it!
How to Make Hamburger Soup
A rich tomato broth is filled with ground beef, tender potatoes and vegetables. Sometimes the most simple ingredients make the best ever meals.
This hamburger soup is not only delicious, it’s easy to make with ingredients you likely have on hand.
I start with a mixture of lean beef, onion and garlic browned and drained. You can use any kind of ground meat in this recipe including ground turkey.
Beef broth is the best broth option to add lots of great flavor; I personally prefer the low sodium variety.
Hamburger Soup with Vegetables
I use a mixture of frozen vegetables to make this super easy (no chopping, no prepping) but it’s also a great way to use up any veggies in your fridge. Carrots, celery, peas, beans, zucchini… pretty much anything goes, sometimes we make this even with cabbage!
This version of Hamburger Soup uses potatoes since that’s how we always had it growing up. If you don’t have potatoes on hand (or just prefer pasta) you can add any type of pasta into this recipe!
I add an extra 1 cup of broth (or water) and let the pasta simmer until tender. Macaroni, shells and rotini are favorites to make this into a delicious and hearty macaroni beef soup!
What to Serve with Hamburger Soup
While the soup is simmering, I prepare a quick chopped salad and slice up a loaf of french bread (almost always served with Homemade Garlic Butter) for a complete meal.
If you’re lucky enough to have leftovers, this soup is great reheated for lunches all week but even better, it freezes perfectly!
I prop up a freezer bag in my little baggie holder and fill each baggie with one serving.
When I need a quick lunch, I take it out of the freezer the night before or in the morning and microwave for a perfect meal. (And then sometimes add a little sprinkle of cheese before serving).
This has been a family favorite forever!
It gets rave reviews from everyone who tries it, it’s quick and easy to make, reheats well and is versatile. The perfect soup.
This is also an excellent gifting soup.
If you know anyone that’s recently had a baby or surgery, or is just having an extra crazy week with the kids, this is the soup to drop off.
Add along a side of 30 Minute Dinner Rolls for the perfect meal!
It stretches to feed a crowd with that salad and bread and will last a few days.
Easy Hamburger Soup
Prep Time 10 minutes
Servings 8 servings
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3 ½ cups beef broth
- 28 ounces diced tomatoes with juice
- 1 can condensed tomato soup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and pepper to taste
- 3 cups mixed vegetables fresh or frozen
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Instructions
- Brown onion, ground beef and garlic until no pink remains. Drain any fat.
- Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
- Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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This is so good! Not quite soup weather in Arizona but I just couldn’t wait. Making it today.
Absolutely delicious soup! I also added sliced carrot coins to the10 min simmer. For my remaining veggies I added a 4 cup Pyrex measure evenly divided with frozen peas, frozen sweet corn and frozen green beans divided evenly and simmered all together for 20 min. Thank you so much for this delicious recipe! We all loved it
Yummy, Wendy! That sounds delicious.
I ran home after work and made this amazing soup on a Monday evening …. it was so easy an tasted so wonderful …. I would like to know what you consider a serving size? Since my husband fell in love with it too but seems to always be watching his calories during the week. It says if cooked as per the recipe that the calories are: 245 is that per 1/2 cup serving or a 1 cup serving? Thanks again for a GREAT recipe!!!
So happy you both are enjoying this recipe, Gayle. A serving is about one and a half cups. Enjoy the soup!
Not sure if that is accurate, it says 8 servings in this soup – this has way more than 8 cups in this pot of soup???
Hi Debbie, It does make a large batch (approx 10-12 cups) which would make each serving about 1 1/2 cups.
How much salt & pepper do you use?
Hi Tina, depending on your preference, we use about a pinch of each. Hope that helps!
Making the hamburger soup, smells awesome!!! Can’t wait to try it :)) thank you so much
We hope you love it, Kadie!
Is there anyway to do this in a crock pot? How long would we cook it for? We love your recipe!
Hi Peggy, yes you could make this in a crock pot. Cooking on low for 4 hours should do it!
Do you have any problems with the potatoes turning black in the freezer?
Hi Amanda, we haven’t had that issue with this recipe.
It was easy and delicious!! Will definitely make again. Thank you so much for the recipe.
It was easy and delicious.
I love this recipe and have made it in the past. My family absolutely loves it and it is a big hit! Today, I was going to make it again with pasta instead of potatoes. How much medium shell pasta would you suggest using?
Hi Lisa, if using pasta noodles you will want to increase the broth as the noodles will absorb the liquid. We have this Beef and Macaroni soup recipe that you can follow for great results!
I’d say a cup or a cup and a half maybe depending on noodle
Simple and delicious!
What a great soup. Added a can of maple Bush Baked Beans
So I added two boxes of uncle Ben’s cheddar broccoli rice and a half pound of sharp cheddar to this recipe. It turned out amazing.
What’s the trick to not dissolve potatoe dices?
Hi Joyce, to help the potatoes from “over-cooking” and dissolving try dicing them a little larger.
Have you changed the amount of diced tomatoes? I don’t remember there being that many tomatoes. I’ve been putting in about half the amount since I found this recipe a few years ago. Wondering if you changed the amount or if I just didn’t read very closely. LoL TV
I checked, and we have not changed the recipe at all Angie :) You love it with half, wonder how much you’ll love it with the full amount of tomatoes!
Would adding rotel tomatoes work just as well or would it completely alter the taste?
So instead of potatoes I use parsnips It takes the starch out if you’re trying keto My husband absolutely loves this soup.
Not everyone is in Keto!
I just found this recipe and it was Ahhmazing! Everyone absolutely loved it
just wondering, how many cups is a servng for this recipe?
One serving is about one and a half cups Hannah. Enjoy the soup!
I love this soup!!❤️
Have made this soup several times. Delicious, hearty and I use no salt beef broth to lower sodium. Would highly recommend!
My family really enjoys this soup. I’ve made it several times. I ended up having to use a large can of crushed tomatoes instead of the diced & condensed soup and it turned out great. I even played around a little and added some spicy brown mustard and pickle juice and it gave it a true burger taste. Thank you for the recipe…it’s a hit!!!
You’re welcome Kelly!