Hamburger Soup
Published May 17, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons olive or vegetable oil
- 1pound ground beef (preferably 10 percent fat)
- 1small onion, diced (about 1 cup)
- 2large celery stalks, diced
- 3large garlic cloves, finely chopped
- 3tablespoons tomato paste
- 1(14-ounce) can diced tomatoes
- 3cups low-sodium beef stock or broth
- 1½teaspoons Italian seasoning
- Salt and black pepper
- 12ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into ½-inch cubes
- 3cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
- 2teaspoons Worcestershire sauce (optional)
- Chopped parsley, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
378 calories; 21 grams fat; 6 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 21 grams protein; 1179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
- Step 2
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1½ teaspoons salt and ¼ teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
- Step 3
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
- Step 4
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
Tip
- A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into ½-inch pieces.
Private Notes
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Cooking Notes
Kat
My grandmother taught me this soup and her recipe included a 1/4 cup of barley for heartiness. This is honestly the loveliest recipe and everyone should try it! Yukon gold every time btw! Top with Parmesan salt and pepper.
MMF
Shredded cabbage in place of the missing celery. Easy and fast and an unexpected big hit.
Lindsay J.
Delicious comfort food. Swapped in Impossible ground instead of beef. My frozen veg mix (Kroger soup vegetables) had potatoes in it, so it was even easier.
Linda L.
I used to have a similar recipe. The key was to include rutabaga among the vegetables and season with marjoram.
Lindsay J.
Delicious comfort food. Swapped in Impossible ground instead of beef. My frozen veg mix (Kroger soup vegetables) had potatoes in it, so it was even easier.
Daniel
Loved this. Subbed in bison because it’s a leaner protein and super yummy and I prefer it. Subbed mushrooms instead of potatoes. Added red pepper flakes because some heat was needed. Prefer cilantro over parsley, so added that. Served with wheat bread. Overall, loved it. A Cooked and down the hatch in under an hour with leftovers for days.
Sue Maddock
Did you add barley as well as potatoes? Or instead of?
MMF
Shredded cabbage in place of the missing celery. Easy and fast and an unexpected big hit.
LilyPadThai
This was SO good. Way beyond expectations. Read the comments first and made it with a few substitutions. Didn’t have enough tomato paste so added chopped sun-dried tomatoes. Had a bag of frozen Trader Joe’s potatoes, green beans, and mushrooms, which I used in place of the potatoes and vegetables. Sautéed Italian meatballs for the hamburger. Made it one night and ate it the next. It was superb. Would absolutely make it again. And no need for extra seasoning. It came through perfectly.
SusanA
Mom’s version: no potatoes. Add a bag of frozen pearl onions about 5 min before the bag of frozen veggies. The onions take a bit more time than the veggies.
Todd D
Looks a lot like the recipe I grew up with! Midwestern thing? Glad to know I have another place to reference when wanting to share this easy meal with others. Thanks!
AllieInAZ
Added probably 2T Italian seasoning, and a good shake of garlic salt, seasoning salt, and crushed red pepper. Also added one diced jalapeño with onion and celery. Otherwise prepared as directed and delicious!
Cathy
Re: Hamburger name for ground beef - in Michigan ground beef was always called hamburger and my mom had a million different recipes for it, including one like this only with rice instead of potatoes. Looking forward to trying this one.
Eva
There is something missing.... I think it some sort of acid missing.
Powell
You are right. I made a variation of these for years and stopped because it was too bland even with lots of herbs and spices. I tried wine but wasn't right to add complexity. Perhaps some sort of vinegar? Maybe sherry vinegar? Think I will try again.
Rosie
maybe a squeeze of lemon and "glug" of red wine?
Tommy Yeargin
This is a family favorite: especially in fall and winter! My wife just puts lots of veg, plus ground beef, and lets it simmer in the slow-cooker until supper. Good eating! (P.S.: Easley, SC USA)
Ashley
Made it with Impossible Burger that was calcifying in my freezer. Cooked the Impossible with Worcestershire sauce, later deglazed with 1/4 cup white wine. The frozen vegetable hack is a great one I will use from now on (used 3 cups Trader Joe's 4-Veg Medley). 3 Yukons was a lot more than 12 oz so I needed a 4th cup of stock to cover the vegs. Needed 15 min. at end because taters not fully cooked. Very tasty!
Kat
My grandmother taught me this soup and her recipe included a 1/4 cup of barley for heartiness. This is honestly the loveliest recipe and everyone should try it! Yukon gold every time btw! Top with Parmesan salt and pepper.
Kurt
My grandmother used rice, but I really like the idea of barley. I'm definitely going to try that next time I make hamburger soup from her recipe! (Also the Parm topping sounds like a plan!)
RobNYC
Thank God for grandmothers. That is an excellent add in for this soup. I will try it with the barley! Thank you.
MOI
Minestrone with beef??
RobNYC
Exactly. Beef Minestrone lol. Definitely a better name than Hamburger Soup..more appealing.
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