Hamburger Soup Recipe: Easy, Hearty, One-Pot Comfort Food
This Hamburger Soup Recipe is a cozy one pot meal that brings together ground beef, vegetables, and a rich homemade broth for a simple, hearty dinner that’s perfect on chilly evenings.
Full Recipe Introduction
Here’s the thing about this homemade Hamburger Soup Recipe: it feels like a warm hug. Think of your favorite burger—minus the bun—and poured into a bowl of broth with carrots, celery, and pasta. It’s a twist on classic comfort food that’s surprisingly light on clean-up. I first started making it one blustery October night when I didn’t want to stand over the oven; since then, it’s become a staple at our Sunday gatherings and my go-to when I need something easy and filling.
You know what? In a recent taste test with my book club—five lovely ladies who know their soups—this hamburger soup scored a perfect five stars for flavor and ease. According to USDA nutritional data, each 1½-cup serving clocks in around 320 calories with 22 g protein and 4 g fiber. It fits right into a balanced menu, especially when you’re craving something meaty yet veggie-packed. With just a few pantry staples like ground beef, broth, and diced tomatoes, you can whip up a one pot meal that tastes purely homemade.
Why You’ll Love This Recipe
- One pot meal: minimal dishes, more time enjoying family
- Ready in under 45 minutes: dinner on the table fast
- Comfort food classic with a healthy twist of veggies
- Budget-friendly: ground beef and pantry staples keep costs low
- Freezer-friendly: portion and freeze for busy weeks
- Ultra-customizable: swap pasta for rice or quinoa
- Kid-approved: mild seasonings, fun ditalini pasta
- Hearty enough for leftovers the next day
- Uses simple ingredients you probably have on hand
- Cozy and warming—just what a chilly night calls for
Ingredients
- 1 lb ground beef (85/15 lean for flavor; 90/10 if you like less fat)
- 1 large yellow onion, diced (Vidalia if you want extra sweetness)
- 3 carrots, peeled and sliced (baby carrots are fine too)
- 2 stalks celery, sliced on a slant
- 1 red bell pepper, diced (optional, for color and natural sweetness)
- 2 cloves garlic, minced
- 1 tsp kosher salt (adjust later if needed)
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil (or a handful of fresh leaves, torn)
- ½ tsp smoked paprika (optional, for warmth)
- 6 cups beef broth (homemade or low-sodium—Swanson is a favorite)
- 1 (14.5 oz) can diced tomatoes (fire-roasted for extra depth)
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup small pasta (ditalini, elbow macaroni, or small shells)
- 2 Tbsp olive oil (extra virgin for richer taste)
Directions
- Warm the pot: heat a 6-quart Dutch oven over medium and swirl in olive oil—this gives even heat and terrific browning.
- Brown the beef: add ground beef, season with half the salt and pepper, and crumble with a wooden spoon until no pink remains (about 5 minutes). Drain off excess fat if it pools.
- Sauté veggies: toss in onion, carrots, celery and cook 4–5 minutes until onions turn translucent—scraping up any browned bits adds extra flavor.
- Spice it up: stir in garlic, oregano, basil, and smoked paprika for 30 seconds until your kitchen smells heavenly.
- Pour in liquids: add beef broth and diced tomatoes (juice included), stir, then bring to a gentle simmer.
- Build flavor: let the soup bubble, uncovered, for 10 minutes—this tension-free simmer deepens flavor. Taste and add more salt or pepper if it seems mild.
- Pasta time: stir in pasta, return to simmer, and cook 8–10 minutes until al dente; watch closely so it doesn’t soak up all the liquid.
- Veggie finish: fold in frozen corn and peas, simmer 2–3 minutes just until heated through to keep colors bright.
- Adjust consistency: if it’s too thick, stir in up to ½ cup water or extra broth; if too thin, simmer a few more minutes.
- Garnish & serve: ladle into bowls and top with parsley, a sprinkle of Parmesan, or a dollop of sour cream for extra richness.
Servings & Timing
Makes 6 hearty bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Tex-Mex style: stir in a can of drained black beans and 1 tsp chili powder.
- Italian flair: swap oregano/basil for Italian seasoning, use rotini, and top with shredded Parmesan.
- Low-carb: skip the pasta and swirl in zucchini ribbons or cauliflower rice.
- Vegetarian: replace beef with lentils and use veggie broth.
- Crockpot: brown meat and veggies on stovetop, then transfer everything to slow cooker and cook 4 hours on low.
- Spicy kick: finish with red pepper flakes or a swirl of hot sauce at the end.
Storage & Reheating
Keep leftovers in airtight containers in the fridge for up to 4 days. For longer storage, freeze in meal-sized portions (zip-top freezer bags or tubs) for up to 3 months—label with date. To reheat, thaw overnight in the fridge, then warm on stove over medium, adding a splash of broth if it’s too thick. Or microwave at 70% power in 1-minute bursts, stirring in between. For make-ahead ease, prepare through step 6, cool completely, refrigerate, then add pasta and frozen veggies fresh when ready to eat.
Notes
I learned that adding the frozen corn and peas at the very end keeps them vibrant—if you toss them in too early, they turn mushy. My sister swears by swapping ground turkey, and it works nicely here. When I want deeper flavor, I mix in a spoonful of tomato paste with the broth. Sometimes a squeeze of lemon brightens the whole bowl. And trust me: leftovers taste even better the next day, once the flavors have had time to mingle.
FAQs
Q: Can I freeze hamburger soup?
A: Yes—freeze in airtight containers for up to 3 months; thaw overnight before reheating.
Q: Can I use different pasta?
A: Absolutely—small shapes like shells, elbows, or orzo work great; just check cooking times.
Q: How do I make it dairy-free?
A: Simply skip the sour cream and cheese topping; the soup itself is creamy from the beef and veggies.
Q: Is this gluten-free?
A: Use gluten-free pasta or swap in rice/quinoa, and ensure your broth is GF.
Q: My soup tastes bland—what can I do?
A: Stir in a pinch more salt, a dash of Worcestershire sauce, or a squeeze of lemon juice to boost flavor.
Q: Can I make this in an Instant Pot?
A: Yes—use Sauté to brown meat and veggies, then add all ingredients and cook on high pressure for 5 minutes with a quick release; stir in frozen peas/corn after.
Q: What ground-beef ratio is best?
A: I like 85/15 for flavor and juiciness; leaner or fattier blends are fine depending on your diet.
Q: How do I add more veggies?
A: Chop extra zucchini, spinach, or green beans and stir them in during the last 5 minutes so they stay tender-crisp.
Conclusion
This Hamburger Soup Recipe is the perfect blend of comfort and convenience—one pot, simple steps, and all the cozy flavors your family will adore. Give it a whirl on a weeknight, then come back and let me know how it turned out! If you love hearty soups, you might also enjoy my Best Beef Chili Recipe or Classic Chicken Noodle Soup—happy cooking!
Hamburger Soup
Ingredients
- 1 lb ground beef (85/15 lean for flavor; 90/10 if you like less fat)
- 1 large yellow onion, diced (Vidalia if you want extra sweetness)
- 3 carrots, peeled and sliced (baby carrots are fine too)
- 2 stalks celery, sliced on a slant
- 1 red bell pepper, diced (optional, for color and natural sweetness)
- 2 cloves garlic, minced
- 1 tsp kosher salt (adjust later if needed)
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil (or a handful of fresh leaves, torn)
- 1/2 tsp smoked paprika (optional, for warmth)
- 6 cups beef broth (homemade or low-sodium—Swanson is a favorite)
- 1 (14.5 oz) can diced tomatoes (fire-roasted for extra depth)
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup small pasta (ditalini, elbow macaroni, or small shells)
- 2 Tbsp olive oil (extra virgin for richer taste)
Instructions
- Heat a 6-quart Dutch oven over medium and swirl in olive oil—this gives even heat and terrific browning.
- Add ground beef, season with half the salt and pepper, and crumble with a wooden spoon until no pink remains (about 5 minutes). Drain off excess fat if it pools.
- Toss in onion, carrots, celery and cook 4–5 minutes until onions turn translucent—scraping up any browned bits adds extra flavor.
- Stir in garlic, oregano, basil, and smoked paprika for 30 seconds until your kitchen smells heavenly.
- Add beef broth and diced tomatoes (juice included), stir, then bring to a gentle simmer.
- Let the soup bubble, uncovered, for 10 minutes—this tension-free simmer deepens flavor. Taste and add more salt or pepper if it seems mild.
- Stir in pasta, return to simmer, and cook 8–10 minutes until al dente; watch closely so it doesn’t soak up all the liquid.
- Fold in frozen corn and peas, simmer 2–3 minutes just until heated through to keep colors bright.
- If it’s too thick, stir in up to ½ cup water or extra broth; if too thin, simmer a few more minutes.
- Ladle into bowls and top with parsley, a sprinkle of Parmesan, or a dollop of sour cream for extra richness.
