Old Fashioned Hamburger Soup is a comforting, hearty bowl filled with tender ground beef, diced vegetables like carrots and potatoes, and a rich, tomatoey broth. It’s a classic soup that warms you up on chilly days and feels like a warm hug in every spoonful.
I love making this soup because it’s so straightforward and satisfying. The simple mix of ingredients comes together quickly, and the flavors remind me of cozy family dinners. I often add a little extra seasoning to suit my taste, but the basic recipe always turns out delicious and filling.
My favorite way to enjoy this soup is with some fresh crusty bread or buttery crackers on the side. It’s perfect for a casual lunch or an easy weeknight dinner when you want something nutritious and tasty without a lot of fuss. This soup is one of those dependable meals that feels like home every time I make it.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup. I recommend using lean ground beef (around 85% lean) to keep the soup hearty but not too greasy. You can swap for ground turkey or chicken for a lighter version.
Potatoes and Carrots: These add great texture and sweetness. Yukon gold potatoes work well, but russets are fine too. If you prefer, sweet potatoes make a tasty twist.
Frozen peas and corn: These give color and a hint of sweetness. If you don’t have frozen veggies, fresh work too, but add them near the end to avoid overcooking.
Diced tomatoes: Use canned diced tomatoes with juices for a rich, flavorful base. If you like less tomato taste, reduce the amount or substitute with crushed tomatoes for a smoother broth.
Beef broth: Store-bought works fine, but homemade broth adds extra depth. Vegetable broth can be used to make this meat lighter or for a dairy-free option.
How Do You Make Sure the Ground Beef is Tender and Flavorful?
Browning ground beef properly is key to rich flavor and great texture.
- Heat the oil in your pot over medium heat before adding beef. This keeps the meat from sticking and helps it brown evenly.
- Break the meat into small pieces as it cooks, and avoid stirring too often. Let it sit for a few minutes to brown on one side, then stir.
- Drain excess fat after browning to prevent greasy soup. This also lets the broth soak up all the good beef flavor without being oily.
- Cooking the beef with minced garlic and onions adds extra aroma and depth—don’t skip this step.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon or spatula – helps break up the ground beef without scratching your pot.
- Chef’s knife – for chopping onions, potatoes, carrots, and celery easily and safely.
- Cutting board – a sturdy surface for all your chopping and prepping.
- Ladle – makes serving the hot soup into bowls simple and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner soup with a milder flavor.
- Add a can of kidney beans or black beans for extra protein and fiber.
- Stir in a handful of chopped spinach or kale near the end for added greens and nutrients.
- Sprinkle in smoked paprika or a dash of chili powder to add a little smoky or spicy kick.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (for browning)
- Optional garnish: fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, including chopping the vegetables and browning the meat. The soup then simmers for about 30-40 minutes until the vegetables are tender and the flavors meld together. Overall, expect about 45 to 50 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, and cook until they soften and become fragrant, about 3 to 4 minutes.
Next, add the ground beef to the pot. Cook it until browned and no longer pink, breaking it apart with a spoon as it cooks. If there’s excess fat, drain it from the pot to keep the soup from getting greasy.
2. Add Vegetables and Broth:
Stir in the diced tomatoes with their juices, beef broth, diced potatoes, carrots, and celery.
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 25 to 30 minutes, or until the potatoes and other vegetables are tender.
3. Final Touches and Serving:
Add the frozen peas and corn to the pot, along with the dried thyme, salt, and black pepper. Simmer for another 5 to 10 minutes until the peas and corn are warmed through.
Give the soup a final taste, and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if you like, and enjoy with some crusty bread or crackers on the side.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen peas and corn work perfectly in this soup and can be added directly without thawing. For other veggies like carrots or celery, fresh is best for texture, but frozen can work—just add them a bit earlier to cook through.
How Should I Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Yes! It tastes even better the next day as the flavors meld. Prepare the soup fully, store it in the fridge overnight, and reheat before serving. If the soup thickens, just add a splash of broth or water when reheating.
What Can I Substitute for Ground Beef?
You can swap ground beef with ground turkey, chicken, or even plant-based crumbles if you want a leaner or vegetarian option. The cooking method stays the same, but adjust seasonings as needed to suit the substitution.
