Old Fashioned Hamburger Soup is a hearty, comforting bowl filled with ground beef, tender vegetables, and a rich tomato broth that warms you up from the inside out. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with classic flavors that never go out of style.
I love making this soup because it’s simple to toss together, but it always feels like a special meal. The mix of juicy hamburger, carrots, potatoes, and onions makes it satisfying and full of texture. I usually let it simmer slowly so all those flavors blend just right—it’s one of those recipes where a little patience pays off big time.
My favorite way to serve Old Fashioned Hamburger Soup is with a crusty piece of bread or some buttery crackers on the side. It’s also great for leftovers and often tastes even better the next day, which means more cozy meals for me! Whenever I make it, the whole family gathers around the table eager for seconds, and that, for me, is the best part.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it rich flavor and protein. I suggest using 80/20 beef for a good balance of fat and flavor. For a leaner option, try ground turkey or chicken.
Vegetables: Carrots, potatoes, celery, and onion add body and color. If you’re short on fresh veggies, frozen or canned can work fine. Swap potatoes for sweet potatoes for a slightly sweeter twist.
Diced Tomatoes: They bring acidity and depth. Use fire-roasted tomatoes for a smokier flavor or fresh diced tomatoes if you prefer a fresher taste.
Beef Broth: It adds savory richness. Low sodium broth gives you control over salt, or swap in vegetable broth for a lighter, meat-free broth if needed.
How Do You Get Tender Vegetables Without Overcooking the Ground Beef?
Cooking the beef and vegetables properly ensures each is just right. Here’s my approach:
- Brown the ground beef first until no pink remains, then break it apart into small pieces.
- Add the broth and vegetables right after. Bring the soup to a boil, then lower to a simmer.
- Simmer uncovered for 25-30 minutes to let the veggies soften without drying out the beef.
- Add quick-cooking ingredients like peas and corn near the end to keep them vibrant and tender.
- Season last, so the flavors blend well and nothing gets too salty or bland.
This way, you get tender potatoes and carrots with beef that stays juicy and flavorful. Patience and a gentle simmer make all the difference here!
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – great for stirring and breaking up the ground beef without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping your veggies quickly and safely.
- Cutting board – keeps your workspace tidy and makes chopping easier.
- Measuring cups and spoons – to get your seasoning and broth amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping it hearty.
- Add green beans or zucchini for extra veggies and a bit more texture.
- Stir in shredded cheddar or a dollop of sour cream on top for a creamy finish.
- Use smoked paprika or a dash of chili powder to add a smoky or spicy kick when you want a bolder soup.
How to Make Old Fashioned Hamburger Soup?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or vegetable oil (optional, for sautéing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 40 minutes to cook. The total time from start to finish is around 50 minutes, including time to sauté the vegetables, brown the beef, and simmer the soup until the veggies are tender and flavors meld beautifully.
Step-by-Step Instructions:
1. Sauté Vegetables and Garlic:
In a large soup pot or Dutch oven, heat the olive oil over medium heat (this is optional, but it helps soften the vegetables). Add the chopped onion and minced garlic. Stir them around and cook until they are soft and fragrant, which takes about 3 to 4 minutes.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use your spoon or spatula to break it apart as it cooks. Keep cooking and stirring until no pink is left and the meat is nicely browned, about 7 to 8 minutes. If there’s too much fat, drain it off before moving on.
3. Add Broth, Tomatoes, and Vegetables:
Now pour in the beef broth and the can of diced tomatoes, juice and all. Add in the carrots, potatoes, and celery. Turn up the heat so the soup comes to a boil.
4. Simmer Until Tender:
Lower the heat and let the soup simmer, uncovered, for 25 to 30 minutes. This lets the vegetables cook through and the flavors blend nicely.
5. Finish With Peas, Corn, and Seasonings:
Add frozen peas, corn, dried basil, parsley, thyme, salt, and pepper. Stir everything well. Let the soup cook an additional 5 to 10 minutes, so the peas and corn get heated thoroughly.
6. Taste and Serve:
Give the soup a taste and add more salt or pepper if you like. Serve your warm soup with crusty bread or crackers for a satisfying meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra moisture from making the soup watery.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
How Should I Store Leftovers?
Store 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 warmth.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to toss in green beans, zucchini, or bell peppers to add more variety and nutrients. Just adjust cooking time as needed for firmer or softer veggies.