Hamburger Soup

A big-batch hamburger soup that tastes like a cheeseburger met a vegetable beef stew — savory ground beef, chunky potatoes, carrots, green beans, and corn swimming in a rich tomato broth. One pot, about 40 minutes, and enough to feed the whole family with leftovers to spare.

This is the kind of soup that gets better the second day. The broth soaks into the potatoes, the beef releases more flavor, and the whole thing thickens into something closer to a stew. We brown the beef hard for fond on the bottom of the pot, bloom tomato paste in the drippings, and let everything simmer until the potatoes are falling-apart tender.

Why This Recipe Works

• Browning builds flavor from the start. Cooking the ground beef until deeply browned creates a layer of fond on the pot bottom. That caramelized meat residue dissolves into the broth and gives the soup a roasted, beefy backbone that boiling alone never produces.
• Tomato paste plus diced tomatoes gives depth without acidity. Blooming the paste in the beef fat concentrates its sweetness and rounds out the flavor. The diced tomatoes add texture and brightness without making the broth taste like marinara.
• Frozen vegetables go in at the end. Adding green beans and corn during the last five minutes keeps them from turning mushy. They cook through but stay firm enough to have some bite against the soft potatoes and tender beef.

Ingredient Notes

Straightforward grocery list — nothing fancy, but a few choices matter.

• Ground beef (80/20): The 20% fat renders out during browning and adds richness to the broth. Leaner beef like 90/10 works but produces a thinner, less flavorful soup. Drain the excess fat after browning — about 1 tablespoon left in the pot is enough for sautéing the vegetables.
• Yukon Gold potatoes: They hold their shape during simmering and turn creamy at the edges without dissolving into the broth. Russets break down faster and make the soup starchier. For more potato-heavy soup ideas, see our potato soup.
• Beef broth: Low-sodium lets you control the salt. Full-sodium broth plus the Worcestershire and tomato paste can push this into over-salted territory fast. If using regular broth, skip the added teaspoon of salt and season at the end.
• Worcestershire sauce: One tablespoon deepens the savory, umami quality of the broth without anyone being able to identify it. It works the same way it does in a good burger — background flavor that makes everything taste meatier.

How to Make Hamburger Soup

The short version — full amounts and times are in the recipe card below.

Step 1: Brown the beef and build the base. Cook ground beef until deeply browned and crumbled, then drain most of the fat. Sauté onion, carrots, celery, and garlic in the drippings. Stir in tomato paste and let it darken for a minute — this concentrates the tomato flavor and creates a richer base.

Step 2: Simmer with broth and potatoes. Add beef broth, diced tomatoes, tomato sauce, potatoes, and all the seasonings. Cover and simmer until the potatoes are tender. The broth turns a deep reddish-brown as everything melds together.

Step 3: Add vegetables and serve. Stir in frozen green beans and corn for the last five minutes. They heat through without overcooking. Ladle into bowls and finish with fresh parsley.

Variations

Same base, different directions depending on what you have or what sounds good.

• Cheeseburger soup: Stir in 1 cup of shredded sharp cheddar cheese off-heat at the end and finish each bowl with a dollop of sour cream and a sprinkle of dill pickles. For another cheesy comfort soup, try our broccoli cheddar soup.
• Mexican hamburger soup: Replace the Italian seasoning with 1 tablespoon of chili powder and 1 teaspoon of cumin. Swap the green beans for a drained can of black beans. Top with avocado, cilantro, and a squeeze of lime. Check out our taco soup for a similar flavor direction.
• Hamburger stew: Cut the broth down to 4 cups and add an extra pound of potatoes. The result is thicker and heartier, closer to a stew than a soup. Serve it over egg noodles or with biscuits.

Storage & Reheating

Store leftover hamburger soup in an airtight container in the refrigerator for up to 4 days. It thickens as it chills because the potatoes absorb broth — this is normal and expected. Reheat on the stovetop over medium-low heat, stirring occasionally, and add a splash of beef broth or water to loosen it back up. Heat until it reaches 165°F (74°C) throughout.

This soup freezes well for up to 3 months. Cool it completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. The potatoes may soften more after freezing — they still taste good but lose some of their shape.

FAQ

Common questions about making hamburger soup at home.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the vegetables on the stovetop first for the best flavor, then transfer everything to a slow cooker with the broth, tomatoes, and potatoes. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Add the frozen green beans and corn during the last 30 minutes. For more slow cooker recipes, browse our slow cooker chili.

Can I use ground turkey instead of beef?

Ground turkey works but produces a lighter, less rich soup. Use 85/15 ground turkey and add an extra tablespoon of Worcestershire sauce and a pinch more salt to compensate for the milder flavor. Brown it the same way — getting good color on turkey is even more important since it starts with less flavor.

How do I thicken hamburger soup?

Mash a few potato cubes against the side of the pot with a wooden spoon — the released starch thickens the broth naturally. You can also whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water and stir it in during the last few minutes of simmering.

What to Serve With

Crusty bread or warm buttermilk biscuits are the move — you want something to soak up that tomato-beef broth. A simple side salad with ranch dressing rounds out the meal and cuts through the richness. For a soup-and-sandwich combo, pair it with grilled cheese. And for a ground beef dinner in a different format, check out our ground beef bowls or ground beef casserole.