Recipe

Hearty Hamburger Soup

Cozy, beefy, and packed with veggies in a tomato-beef broth. This one-pot hamburger soup is a weeknight lifesaver with big flavor and zero fuss.

By Matt Campbell

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4.8

A steaming bowl of hearty hamburger soup with ground beef, diced potatoes, carrots, and green beans in a tomato broth on a wooden table with a spoon nearby

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If there is one meal that consistently makes a kitchen feel like home, it is a pot of soup that smells like onions, garlic, and something savory doing the most. This Hearty Hamburger Soup is that feeling in a bowl. Think: browned ground beef, tender potatoes, sweet carrots, and green beans swimming in a rich tomato-beef broth that tastes like it has been simmering all day, even when it has not.

I love this recipe because it is forgiving. You can swap veggies, stretch it with extra broth, or crank up the seasoning until you get that pause-mid-bite moment. It is also the kind of soup that somehow tastes even better the next day, which is great news if you are into low-drama leftovers.

Yield: about 12 cups (roughly 3 quarts), or about 2 cups per serving.

A pot of hamburger soup simmering on the stove with visible browned ground beef, potatoes, and vegetables in a red broth

Why It Works

Big flavor fast: Browning the beef and sautéing the onions and tomato paste builds that savory, roasty base in under 15 minutes.
Hearty texture: Potatoes thicken the broth slightly as they cook, so the soup feels cozy, not watery.
Veggie-packed and flexible: Carrots, celery, and green beans are classic, but you can easily use what you have.
Weeknight friendly: One pot, straightforward steps, and it holds well for meal prep.

Pairs Well With

Storage Tips

Refrigerator: For food safety, cool the soup briefly, then refrigerate it within 2 hours. For faster cooling, transfer to shallow containers or set the pot in an ice bath and stir. Store airtight for up to 4 days (best quality). The potatoes will keep soaking up broth as it sits, which is not a problem. Just add a splash of broth or water when reheating.

Freezer: Freeze in portions for up to 3 months (best quality). If you are picky about potato texture, freeze before adding potatoes and cook them fresh later. Otherwise, it still freezes fine, the potatoes just soften a bit more.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 60 to 90 second bursts. Taste and re-season at the end. Soups love a last-minute salt check.

Two glass meal prep containers filled with hamburger soup, cooled and ready to store in the refrigerator

Common Questions

Can I make hamburger soup in a slow cooker?

Yes. Brown the beef and sauté the onion and garlic first for best flavor, then add everything except the green beans (and consider holding the potatoes too if you like them firmer). Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Add green beans in the last 30 to 45 minutes so they stay bright and not mushy. Potato note: if you add potatoes at the beginning on LOW, expect them to be very soft by the end. For a sturdier bite, add diced potatoes during the last 2 to 3 hours on LOW.

What is the best ground beef for this?

I like 85 percent lean for a good balance of flavor and not-too-greasy broth. If you use 80 percent, just drain more fat after browning. If you use 90 percent, consider adding the full tablespoon of oil when sautéing the aromatics.

How do I thicken it if my soup is too brothy?

Let it simmer uncovered for 10 minutes. You can also mash a few potato chunks against the side of the pot and stir them in. That thickens naturally without adding flour.

Can I add pasta or rice?

Absolutely. Add 1/2 cup small pasta (like ditalini or macaroni) in the last 10 minutes, or stir in cooked rice at the end. If adding pasta, you may need an extra cup of broth.

Is this spicy?

Not as written. If you want heat, add a pinch of red pepper flakes with the garlic, or finish bowls with hot sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

This soup is my go-to when I want something that feels like I tried harder than I did. The first time I made a version of it, I was basically cleaning out the fridge, had ground beef thawed, and was one “what do I even make tonight” away from ordering takeout. I browned the beef, tossed in whatever vegetables were hanging around, and suddenly the whole place smelled like a real dinner.

Now I treat it like a template: keep the beef, keep the potatoes, build a bold broth, then improvise. Some nights it is green beans and corn. Other nights it is cabbage and kidney beans. Either way, it is cozy, filling, and exactly the kind of meal that makes you want bread on the side and seconds in the bowl.