Old Fashioned Hamburger Soup is a classic, comforting dish that combines hearty ground beef with wholesome vegetables like carrots, potatoes, and celery, all simmered in a rich, flavorful broth. It’s the kind of soup that reminds you of home—simple, satisfying, and full of warm, familiar tastes.
I love making this soup on chilly days when you just want something easy and nourishing. The best part is how the beef adds such a nice depth of flavor without feeling heavy, and the veggies soak up all those tasty juices. I usually brown the hamburger first to get a bit of a crispy edge, which gives the soup a little extra texture that I really enjoy.
One of my favorite ways to serve this soup is with a slice of crusty bread on the side, perfect for dipping right into that flavorful broth. It’s also great for leftovers because the flavors seem to get even better after a day or two. Whenever I make this soup, it feels like a warm hug in a bowl—simple, hearty, and always a crowd-pleaser.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup. I like to use 80/20 ground beef for a good mix of flavor and fat. If you want a leaner option, try ground turkey or chicken, but add a little olive oil to keep it moist.
Vegetables: Carrots, celery, potatoes, peas, and corn give the soup its classic taste and texture. You can swap potatoes for sweet potatoes for a sweeter twist or use frozen peas and corn if fresh ones aren’t available.
Beef broth: This makes the soup rich and flavorful. If you don’t have beef broth, chicken broth works fine too. For a vegetarian spin, use vegetable broth and swap the meat for mushrooms or lentils.
Diced tomatoes: The canned tomatoes add acidity and depth. I recommend using ones with juice for extra flavor. You can substitute with fresh tomatoes if you want a fresher taste, but canned is more convenient.
How Do I Get Tender Vegetables Without Overcooking the Soup?
The trick is to add vegetables in stages based on their cooking time. Potatoes and carrots need the longest time to soften:
- First, cook the carrots, celery, and potatoes together after browning the beef.
- Simmer the soup for 25-30 minutes to let these root veggies become tender without becoming mushy.
- Add quick-cooking veggies like peas and corn at the end and cook only 5 more minutes to keep their color and texture.
This way, all veggies stay just right—soft but not falling apart. Stir gently when adding later veggies to keep things intact. It helps the soup look and taste great!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping vegetables easily and safely.
- Cutting board – keeps your workspace clean and organized while prepping veggies.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter option that’s still tasty.
- Add diced green beans or bell peppers for extra crunch and color.
- Stir in a handful of shredded cheddar or Parmesan cheese before serving for extra richness.
- Sprinkle with crushed red pepper flakes if you like a bit of heat to warm you up.
How to Make Old Fashioned Hamburger Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green peas (fresh or frozen)
Seasonings and Extras:
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp vegetable oil or butter
- Fresh parsley, chopped (optional, for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prepare your ingredients and 35 to 40 minutes to cook the soup. In under an hour, you’ll have a warm and hearty bowl of homemade hamburger soup, perfect for an easy weekday meal.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the vegetable oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Cook them, stirring occasionally, until they are soft and fragrant, about 3 to 4 minutes.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a spoon to break it apart and cook until it’s well browned and no longer pink, about 6 to 8 minutes. Drain off any excess fat if desired.
3. Add Root Vegetables:
Stir in the diced carrots, celery, and potatoes. Cook these together for a few minutes (3 to 4) to start softening them.
4. Add Broth, Tomatoes, and Seasonings:
Pour in the beef broth and the canned diced tomatoes with their juice. Add thyme, basil, bay leaf, salt, and pepper. Stir everything to combine.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes and carrots are tender.
6. Add Peas and Corn:
Stir in the corn and green peas. Cook for another 5 minutes to heat the vegetables through without overcooking.
7. Final Touches and Serving:
Remove the bay leaf. Taste and add more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley if you like. Serve warm and enjoy!
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen peas and corn work perfectly. Just add them during the last 5 minutes of cooking to heat through without becoming mushy.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding peas and corn near the end.
What Can I Substitute for Ground Beef?
Ground turkey or chicken are great leaner alternatives. To keep the soup flavorful, add a tablespoon of olive oil when browning the meat so it doesn’t dry out.
