Recipe

Hearty Hamburger Soup

A cozy, flavor-forward one-pot soup with browned beef, tender potatoes, and a tomato-beef broth that tastes like it simmered all day, but behaves on a weeknight.

By Matt Campbell

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4.8

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

Jump to Recipe

If you have ground beef and a slightly chaotic drawer of vegetables, you are already halfway to this hearty hamburger soup. It is the kind of dinner that makes the whole kitchen smell like you have your life together, even if you started cooking in pajama pants at 6:47 pm.

This version goes big on browned beef, soft potatoes, and a savory tomato-beef broth with enough herbs to feel cozy but not enough to feel fussy. It is forgiving, flexible, and honestly excellent the next day. Possibly better. I said what I said.

A pot of hamburger soup simmering on the stove with a wooden spoon resting on the rim

Why It Works

Real flavor fast: Browning the beef until you get those crisp edges builds a deep, savory base without extra steps.
One-pot comfort: Potatoes cook right in the broth, so the soup turns naturally hearty and slightly thick.
Balanced and bright: Tomato paste plus diced tomatoes adds richness and a little tang, so it does not taste flat.
Flexible vegetables: Use what you have, fresh or frozen. This soup is a team player.
Leftovers are a feature: It reheats like a dream and gets cozier overnight.

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The potatoes will keep soaking up broth, so add a splash of stock or water when reheating.

Freezer: Freeze up to 3 months in freezer-safe containers. Potato texture can go a little softer after freezing, but it is still very worth it. If you are picky about potato texture, swap potatoes for pasta and cook the pasta fresh when serving.

Reheat: Warm on the stove over medium-low, stirring occasionally, or microwave in 60 to 90 second bursts. Taste and re-season with salt and pepper at the end.

Common Questions

Can I make hamburger soup in a slow cooker?

Yes. Brown the beef, onion, and garlic first for best flavor. Then add them to the slow cooker along with the carrots, celery, tomato paste, seasonings, potatoes (at the start), broth, diced tomatoes, Worcestershire, and bay leaf. Cook on low 6 to 8 hours or high 3 to 4 hours. Stir in frozen green beans and peas during the last 20 to 30 minutes.

How do I thicken hamburger soup?

Option 1: Simmer uncovered 10 to 15 minutes. Option 2: Mash a few potato chunks against the side of the pot. Option 3: Stir in a cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water) and simmer 2 minutes.

Can I use ground turkey instead of beef?

Absolutely. Use dark-meat turkey if you can, and add a bit more Worcestershire and a touch more salt. Turkey is leaner, so it appreciates the help.

What vegetables work best?

Carrots, celery, green beans, peas, corn, zucchini, spinach, and cabbage all work. Add quick-cooking veggies (zucchini, spinach) in the last 5 to 10 minutes so they stay lively.

My soup tastes bland. How do I fix it?

Add salt first, then a splash of Worcestershire or soy sauce, and a tiny hit of acid like a teaspoon of red wine vinegar or lemon juice. Finish with black pepper. Taste again. Repeat with confidence.

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-bottomed soup pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons
Ladle

This soup is my go-to when I want dinner to feel like a warm blanket but I do not want a sink full of regrets. The first time I made it, I was staring into the fridge like it owed me money. I had ground beef, a couple of potatoes rolling around, and the kind of random frozen vegetables that show up when you clean out the freezer. Thirty minutes later I had a pot of soup that tasted like I planned it. Now it is the meal I make when I need something reliable, hearty, and just impressive enough to make leftovers feel like a flex.