Hamburger Beef Soup
You ever have one of those days? The kind where you just want a big, warm hug in a bowl. Not some fancy, complicated meal that takes hours. Just something simple, hearty, and full of flavor that everyone will actually eat.
That’s where this Hamburger Beef Soup comes in. It’s my go-to recipe for busy weeknights, chilly days, or when I just need some good old-fashioned comfort food.
This isn’t your grandma’s watery vegetable soup. It’s thick, rich, and packed with beefy goodness. We’re talking about a one-pot wonder that will make your whole house smell amazing. Let’s get cooking.
What You’ll Need
This recipe uses simple ingredients you might already have. No need for a special trip to a fancy store. Everything here is easy to find.
- Ground Beef: 1 pound of lean ground beef (85/15 is great).
- Onion: 1 medium yellow onion, chopped.
- Garlic: 3 cloves, minced. Don’t use the jarred stuff if you can help it.
- Carrots: 2 large carrots, peeled and sliced.
- Celery: 2 stalks of celery, sliced.
- Potatoes: 2 medium potatoes, peeled and diced into bite-sized pieces.
- Beef Broth: 6 cups of good quality beef broth.
- Diced Tomatoes: 1 can (14.5 oz) of diced tomatoes, undrained.
- Tomato Paste: 2 tablespoons. This adds a deep, rich flavor.
- Worcestershire Sauce: 1 tablespoon. My secret weapon for beefy flavor.
- Dried Herbs: 1 teaspoon dried thyme and 1 bay leaf.
- Olive Oil: 1 tablespoon.
- Salt and Pepper: To taste.
- Fresh Parsley: For garnish at the end. It adds a nice freshness.
Tools You’ll Need
You don’t need any fancy gadgets. Just the basics will do the job perfectly.
- A large pot or Dutch oven
- A wooden spoon or spatula
- A sharp knife for chopping
- A cutting board
- Measuring cups and spoons
How to Make Hamburger Beef Soup
This is the fun part. Just follow these simple steps, and you’ll have a delicious soup in no time.
Step 1: Heat the olive oil in your large pot over medium-high heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the onion starts to soften.
Step 2: Add the ground beef to the pot. Break it up with your spoon and cook until it’s browned all over. Then, toss in the minced garlic and cook for one more minute until you can smell it.
Step 3: Drain off any extra fat from the pot. A little is fine for flavor, but you don’t want a greasy soup.
Step 4: Stir in the tomato paste and cook for a minute. This little step makes the tomato flavor much richer.
Step 5: Pour in the beef broth, diced tomatoes (with their juice), and Worcestershire sauce. Add the potatoes, thyme, and the bay leaf. Give it all a good stir.
Step 6: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or until the potatoes are tender.
Step 7: Remove the bay leaf before serving. Give the soup a taste and add salt and pepper as needed.
Step 8: Ladle the soup into bowls and sprinkle with fresh parsley.
Pro Tips
After making this soup a hundred times, I’ve learned a few things. These little tricks make a big difference.
- Brown the Beef Properly: Don’t just cook it until it’s gray. Let it get some nice brown, crispy bits on it. This is where all the flavor comes from. Scrape those bits off the bottom of the pot when you add the broth.
- Don’t Skip the Tomato Paste: Frying the tomato paste for a minute before adding liquids deepens its flavor. It gets rid of that raw tomato taste and makes the soup taste like it cooked for hours.
- A Splash of Acid: At the very end, a tiny splash of apple cider vinegar or lemon juice can wake up all the flavors. You won’t taste the vinegar, but the soup will taste brighter and more balanced.
- Let It Rest: Soups like this are always better the next day. If you have time, make it ahead. The flavors get to know each other and become even better.
Substitutions and Variations
Don’t have something on the list? No problem. This soup is very forgiving.
| Instead Of… | Try This… |
|---|---|
| Ground Beef | Ground Turkey, Chicken |
| Potatoes | Sweet Potatoes, Turnips |
| Beef Broth | Chicken or Veggie Broth |
| Veggies | Corn, Peas, Green Beans |
Here are a few other ideas to change things up:
- Add some spice: A pinch of red pepper flakes will give it a little kick.
- Make it cheesy: Sprinkle some shredded cheddar cheese on top before serving.
- Add grains: Stir in some cooked rice, barley, or small pasta like ditalini during the last 10 minutes of cooking.
Make-Ahead Tips
You can prep parts of this soup ahead of time to make dinner even easier.
Chop all your vegetables (onion, carrots, celery, potatoes) a day or two in advance. Store them in an airtight container in the fridge. The potatoes should be kept in a bowl of cold water to prevent them from browning.
You can also make the entire soup ahead of time. It stores well in the fridge and the flavor gets even better overnight.
Leftovers and Storage
This soup makes great leftovers for lunch the next day.
Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezer: This soup freezes beautifully. Let it cool, then pour it into freezer-safe containers or bags. It will keep for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it up on the stove.
Nutritional Info & Diet Swaps
This is an estimate, and the actual numbers will depend on the specific ingredients you use.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25 g |
| Carbohydrates | ~20 g |
| Fat | ~18 g |
How to Adapt for Different Diets
| Diet | Swap This | For This |
|---|---|---|
| Low-Carb / Keto | Potatoes | Chopped Cauliflower |
| Gluten-Free | Nothing! | It’s naturally GF. |
| Dairy-Free | Nothing! | It’s naturally DF. |
| Leaner Option | Ground Beef | 93/7 Lean Ground Turkey |
Meal Pairing and Time-Saving Tips
This soup is a meal on its own, but it’s also great with a little something on the side.
What to Serve With It:
- Crusty bread for dipping
- A simple green salad with a vinaigrette
- Classic grilled cheese sandwiches
Cooking Time Efficiency:
- Frozen Veggies: Use a bag of frozen mixed vegetables (the kind with corn, peas, and carrots) to save on chopping time.
- Prep Ahead: As mentioned before, chopping your veggies ahead of time is a huge time-saver on a busy night.
- Mise en Place: Get all your ingredients chopped and measured before you start cooking. This makes the process smooth and fast.
Frequently Asked Questions
Q1. Can I make this in a slow cooker?
Ans: Yes! Brown the beef with the onions and garlic on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q2. My soup seems a little bland. What did I do wrong?
Ans: You probably didn’t do anything wrong! It most likely just needs more salt. Add salt a little at a time and taste until it’s just right. A splash of Worcestershire sauce or vinegar can also help.
Q3. Can I use frozen ground beef?
Ans: You can, but you’ll need to thaw it completely before you start cooking. Trying to brown a frozen block of beef will just steam it, and you won’t get those flavorful brown bits.
Wrapping Up
There you have it—a simple, delicious Hamburger Beef Soup that is sure to become a family favorite. It’s proof that you don’t need complicated steps or fancy ingredients to make an amazing meal.
Give this recipe a try the next time you need some serious comfort food.
I’d love to hear how it turns out for you. Did you make any changes? Have any questions? Drop a comment below and let me know
