Old Fashioned Hamburger Soup is a classic, heartwarming dish full of simple, comforting ingredients like ground beef, hearty vegetables, and a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, perfectly balanced with tender meat, carrots, potatoes, and tomatoes that simmer together to create a familiar and satisfying meal.
I always think of this as the soup that reminds me of home cooking — nothing fancy, just good, honest food that everyone loves. I like to add a bit of seasoning and let it cook slowly so the flavors really come together, making it even better the next day. It’s one of those easy meals you can prepare in advance and enjoy throughout the week, which makes busy days a little easier.
For serving, I love to scoop it into big bowls with a slice of crusty bread on the side for dipping. It’s perfect for casual family dinners or when friends stop by unexpectedly. Whenever I make this soup, it brings back memories of cozy nights around the table, sharing stories and laughter while warming up with a bowl of something wholesome and delicious.
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Key Ingredients & Substitutions
Ground beef: This is the heart of the soup, giving it rich flavor and substance. I usually use 80/20 beef for a good balance of flavor and fat. For a leaner option, try ground turkey or chicken.
Potatoes: They add comforting texture and help thicken the soup. Yukon Gold or Russets work well. If you prefer fewer carbs, swap for cauliflower florets.
Vegetables: Carrots, celery, peas, and corn bring color, sweetness, and a fresh bite. Frozen peas and corn are easy and tasty substitutes if fresh aren’t available.
Tomatoes: Canned diced tomatoes add acidity and depth. If you want less acidity, try low-sodium tomatoes or add a splash of sugar to balance flavors.
Herbs: Thyme, basil, and a bay leaf provide warmth and aroma. Fresh herbs work great if you have them, just add towards the end of cooking for freshness.
How Do I Get the Best Flavor When Browning Ground Beef?
Browning the beef well is key for deep flavor in this soup. Here’s how I do it:
- Heat your pot and oil before adding beef to avoid steaming.
- Don’t crowd the pan; cook in batches if needed.
- Break beef apart gently to get nice little browned bits, not mushy clumps.
- Cook until nicely browned, then drain excess fat for a cleaner broth.
These browned bits add a rich, meaty taste to your soup that makes it feel homemade and hearty every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Wooden spoon or spatula – helps you break up the ground beef and stir the soup without scratching your pot.
- Knife and cutting board – for chopping onion, potatoes, carrots, and celery easily and safely.
- Measuring cups and spoons – to get your broth, herbs, and spices just right every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add diced green beans or zucchini for extra veggies and color.
- Mix in a handful of cooked pasta or rice near the end for a heartier meal.
- Sprinkle shredded cheddar or Parmesan cheese on top when serving for a melty finish.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup frozen peas
- ½ cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 35–40 minutes to cook. Browning the beef, sautéing the vegetables, and simmering everything until the potatoes and carrots are tender makes it a simple and satisfying meal that’s ready in under an hour.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and no longer pink. If there’s a lot of fat, drain the excess before moving on.
2. Sauté the Vegetables:
Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onions turn soft and translucent—about 3 to 4 minutes.
3. Add Main Ingredients and Seasonings:
Stir in the diced potatoes, carrots, celery, diced tomatoes with their juices, and beef broth. Sprinkle in the dried thyme, dried basil, bay leaf, salt, and pepper. Mix everything well so the flavors begin to mingle.
4. Simmer the Soup:
Bring the soup mixture to a boil, then lower the heat and let it simmer uncovered for 25–30 minutes. Keep an eye on the potatoes and carrots; they should become tender without falling apart.
5. Final Touches:
Stir in the frozen peas and corn, and let the soup simmer for another 5 minutes. Before serving, remove the bay leaf to avoid any bitter bites.
6. Serve and Enjoy:
Ladle the soup into bowls and enjoy hot. It’s wonderful with a slice of crusty bread or a simple salad for a full, comforting meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef brown evenly and prevents it from steaming or releasing excess water into the soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or microwave before serving.
What Can I Substitute for Fresh Vegetables?
Frozen vegetables like peas, corn, and carrots work perfectly in this soup. Just add them towards the end of simmering to avoid overcooking. Canned diced tomatoes can also be used in place of fresh.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat slowly on the stove to preserve texture and flavor.
