Why You’ll Love Hamburger Soup Recipe

You’ll love this recipe because:

It’s cozy and satisfying — the broth, beef and vegetables combine to deliver warm comfort in a bowl.
It’s budget‑friendly and uses simple ingredients you likely already have.
It’s adaptable — you can swap in different vegetables or meats, cook in a slow cooker or Instant Pot, or make it stretch with extras.
It makes a big batch, great for leftovers and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (we use 85/15 for good flavor and less grease)
Potatoes (Yukon Gold are ideal; red or russet or even sweet potatoes will work)
Onion, celery and carrots (for body and sweetness)
Beef broth (or chicken broth as acceptable substitute)
Tomato sauce and diced tomatoes (provide acidity and richness)
Italian seasoning and a bay leaf (for herby flavor)
Salt and black pepper, to taste
Optional add‑ins: green beans, corn, diced bell peppers for texture and color

Directions

In a large Dutch oven (or heavy pot) over medium heat, brown the ground beef until no longer pink. Drain off any excess fat.
Add the diced onion, celery, carrots and potatoes to the pot. Stir well.
Pour in the beef broth, tomato sauce, diced tomatoes and add the Italian seasoning, bay leaf, salt and pepper. Mix to combine.
Bring the mixture to a boil. Then reduce heat to low, cover the pot slightly ajar so steam can escape, and let it simmer for 1 to 1½ hours, stirring occasionally, until the vegetables are tender and the broth has thickened slightly.
Remove the bay leaf. Adjust seasoning with salt and pepper as needed. Serve hot.

Servings and timing

Makes about 10 servings.
Prep time: ~15 minutes
Cook time: ~1 hour 30 minutes
Total time: ~1 hour 45 minutes

Variations

Swap the ground beef for ground turkey or sausage for a lighter or smoky flavor.
To make it creamy, stir in sour cream or cream cheese near the end to transform into a cheeseburger‑style soup.
Add a splash of Worcestershire sauce, garlic powder or chili powder for deeper flavor.
Use leftover or extra veggies: green beans, corn, red pepper, etc., work well.
For a little heat, add red pepper flakes or hot sauce to the finished soup.

Storage/Reheating

Refrigeration: Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions either in a saucepan over low heat or in the microwave, stirring occasionally.
Freezing: Let the soup cool completely. Transfer into freezer‑safe containers or heavy‑duty freezer bags, leaving room for expansion. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently over low heat. If freezing the whole batch, slightly undercook the potatoes so they don’t become mushy when reheated.

FAQs

What kind of potatoes are best for this soup?

Yukon Gold are ideal because they stay creamy without falling apart. Red potatoes also work well; russets will make the soup a bit thicker.

Can I make this hamburger soup in a slow cooker or Instant Pot?

Yes. Brown the ground beef first. For a slow cooker: add everything, then cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot: sauté the beef, add the remaining ingredients, pressure cook for about 10 minutes, then quick release.

What can I serve with this soup?

This soup pairs nicely with crusty bread, biscuits, or a simple green salad to make a complete meal.

Can I use frozen vegetables instead of fresh?

Absolutely. Using frozen diced onion, carrots and celery cuts down prep time. You can also use a frozen mixed vegetable blend—just add it during the last ~20 minutes of cooking so it doesn’t overcook.

What if I have leftover cooked meat or hamburger patties?

You can use leftover cooked beef: crumble it and add it to the pot with the other ingredients to save time.

How do I prevent the potatoes from getting too soft when reheating from the freezer?

Slightly undercook the potatoes before freezing so that when you reheat, they finish softening without becoming mushy.

Can I make this vegetarian or meatless?

Yes. Replace the ground beef with beans, lentils or meat‑free crumbles. Use vegetable broth instead of beef broth. You can also add pasta or rice to bulk it up.

How can I make the flavor even better?

Let the beef brown deeply so you get caramelized bits on the pot bottom—they add depth when you deglaze with the broth. Also, letting the soup simmer longer helps meld flavors.

How long will this soup keep in the fridge after cooking?

When stored in an airtight container, it will keep in the refrigerator for up to 4 days.

Is this recipe good for meal prepping?

Yes, it’s ideal for meal prep. It makes a big batch, reheats well, and the flavor gets better over time.

Conclusion

This hamburger soup is a reliable, delicious meal built around simple ingredients, comforting flavors and ease of preparation. Whether you’re feeding a crowd, prepping meals for the week or just craving something hearty on a cool evening, this recipe will deliver. With flexible options for variations and leftovers that hold up beautifully, it’s a soup you’ll want to keep in your regular rotation.

Hamburger Soup