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Best Hamburger Soup Recipe for a Cozy Homemade Meal

Best Hamburger Soup Recipe for a Cozy Homemade Meal

This hearty hamburger soup features browned lean ground beef, tender potatoes, garden vegetables, tomatoes, and a savory beef broth. It makes six generous servings and is ready in about 50–55 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef, approximately 85–90% lean
  • 1 medium Medium yellow onion, diced
  • 2 cloves Garlic, minced
  • 3 medium Medium carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
  • 3 medium Russet or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • 14.5 ounces Diced tomatoes, undrained
  • 15 ounces Tomato sauce
  • 4 cups Beef broth
  • 1 cup Fresh or frozen green beans, cut into bite-size pieces
Seasonings
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 2 leaves Bay leaves
  • 1 teaspoon, plus more to taste Kosher salt
  • ½ teaspoon Black pepper
Cooking Fat
  • 1 tablespoon Olive oil, only if needed for sautéing

Method
 

Step-by-Step
  1. Heat a large Dutch oven or soup pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until thoroughly browned; drain excess fat if necessary.
  2. Add the diced onion, sliced carrots, and celery to the browned beef. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic, since it can become bitter.
  4. Add the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, bay leaves, kosher salt, and black pepper. Stir well to combine.
  5. Add the cubed potatoes and bring the soup to a boil. Once bubbling, reduce the heat, partially cover the pot, and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
  6. Add the green beans during the final 5–8 minutes of cooking. This timing keeps them tender while preserving a little of their fresh bite.
  7. Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper before serving, then let it rest for 10–15 minutes so the flavors can settle.

Notes

Brown the beef thoroughly for the best flavor, cut the potatoes and carrots into similarly sized pieces, and add quick-cooking vegetables near the end. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.