Old Fashioned Hamburger Soup is a hearty, comforting dish that feels like a warm hug on a chilly day. It’s filled with juicy ground beef, tender vegetables like carrots, celery, and potatoes, all simmered in a flavorful broth that brings everything together perfectly.
I love making this soup when I want something simple but satisfying. It’s one of those recipes where the ingredients are everyday kitchen staples, but the end result tastes like you’ve been cooking all day. I like to add a little extra seasoning here and there, sometimes a splash of Worcestershire sauce to give it a little more depth—just a small trick that makes it even better.
Serving this soup with some crusty bread or warm rolls is my favorite way to enjoy it. It’s an easy meal that everyone seems to love, perfect for family dinners or when friends come over for a casual get-together. I always find it brings back memories of cozy nights at home and sharing good food with the people you care about.
Key Ingredients & Substitutions
Ground Beef: This is the main protein, giving the soup its hearty flavor. You can swap it with ground turkey or chicken for a lighter version. For a richer taste, try using a mix of beef and pork.
Vegetables: Carrots, celery, potatoes, peas, and corn add texture and sweetness. Fresh or frozen veggies work well. If you prefer, swap potatoes with sweet potatoes for a twist.
Beef Broth: This builds the base flavor. If you want a vegetarian version, use vegetable broth and substitute ground beef with plant-based crumbles or lentils.
Diced Tomatoes: Adds acidity and sweetness. Use fire-roasted tomatoes for more depth or fresh chopped tomatoes when in season.
Worcestershire Sauce: A small addition that boosts umami and depth. If you don’t have it, a splash of soy sauce or balsamic vinegar works too.
How Do You Get Tender, Flavorful Vegetables in Hamburger Soup?
The key to perfect veggies is cooking them at the right time and temp. Start by softening carrots, celery, and onions in some oil to build flavor. Then simmer potatoes and tougher veggies in broth until tender.
- Sauté onions, carrots, and celery until just soft (about 5 minutes).
- Add the browned meat and seasonings, then liquids and diced potatoes.
- Simmer low and slow for 25-30 minutes so the potatoes cook through without falling apart.
- Add quick-cooking frozen peas and corn at the end for freshness and color.
This method keeps veggies tender but not mushy, preserving texture and taste in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one pan.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Chef’s knife and cutting board – to chop up all those fresh veggies quickly and safely.
- Measuring cups and spoons – handy for getting your broth, seasonings, and veggies just right.
- Ladle – makes serving the soup nice and easy without mess.
Flavor Variations & Add-Ins
- Try swapping ground beef for ground turkey or chicken for a lighter soup option.
- Add shredded cheddar cheese or a dollop of sour cream on top for extra creaminess and flavor.
- Mix in chopped green beans or zucchini to boost the vegetable count and add a fresh taste.
- Sprinkle in smoked paprika or a pinch of chili powder to give the soup a gentle smoky or spicy kick.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp olive oil or vegetable oil
Time Needed to Make This Soup
This soup takes about 10 minutes to prep and 35 to 40 minutes to cook. So in total, you can have a delicious, warm bowl ready in roughly 45 to 50 minutes.
Step-by-Step Instructions:
1. Cook the Veggies and Brown the Beef
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook until they’re a little soft, about 5 minutes. Then add the ground beef. Use a spoon to break it up and cook until it’s browned and no longer pink, around 6-8 minutes. Drain off any fat if needed.
2. Add Garlic and Build the Soup Base
Stir in the minced garlic and cook for one more minute until you can smell the garlic’s flavor. Now add the diced potatoes, beef broth, diced tomatoes with their juice, Worcestershire sauce (if using), thyme, parsley, salt, and pepper. Give everything a good stir to mix it all together.
3. Simmer and Add Final Veggies
Bring the soup to a boil. Then turn the heat down to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the potatoes and carrots are nice and tender. Finally, stir in the frozen peas and corn, cooking uncovered for another 5 minutes so they heat through.
4. Taste and Serve
Give your soup a taste and add a little more salt or pepper if it needs it. Ladle it into bowls and enjoy hot—maybe with some fresh parsley sprinkled on top or your favorite crusty bread on the side!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen peas and corn work perfectly in this soup. If you want to use frozen carrots or celery, add them a bit earlier in the cooking process so they soften properly.
How Can I Make This Soup Vegetarian?
Swap the ground beef for plant-based crumbles or lentils, and use vegetable broth instead of beef broth. The flavor will still be hearty and delicious!
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup a day in advance and store it covered in the fridge. Reheat gently on the stove before serving. The flavors actually get better as they meld overnight.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium-low heat until heated through, stirring occasionally.
