This hamburger soup recipe is a simple and hearty meal made with ground beef, potatoes, and a delicious tomato broth.
If you're a regular reader of this blog, you'll probably notice that I have a weakness for creamy recipes. Creamy soups, creamy pastas, the works. It's not always the best for my waistline, but we all have our vices.
It's rare that I truly enjoy a soup that's tomato-based and not creamy (unless it's plain ole tomato soup - I love me some tomato soup). Yeah, I'm weird. Anyway, this tomato hamburger soup is really tasty without any kind of cream in it. For the record, this soup would taste good if you were to add a splash of cream, but even I didn't find it necessary. 😛
For those who are missing the obvious (like I often do), this is called "hamburger" soup because of the ground beef, which some people refer to as "hamburger" meat. I never did call it that, so sometimes these things take a little while to sink in. Sigh.
This hamburger soup is an easy way to make an inexpensive dinner for the family (or for yourself - the leftovers are good!). I didn't grow up with this soup, but it's highly searched for, so I figured why not make it the Salt & Lavender way.
This is a good recipe for using up ground beef if you have some sitting in your fridge. This is one of those soups that are pretty forgiving, so I wouldn't worry too much about measuring ingredients out. Got extra veggies? Throw 'em in if you want. This soup will warm you right up.
Own an Instant Pot? Try my Instant Pot hamburger soup!
How to make hamburger soup
- In a large soup pot, sauté the onions and celery;
- Brown the beef;
- Add your tomato paste and remaining ingredients;
- Cook until the potatoes are tender and the flavors have melded.
So easy! (keep scrolling for full ingredients and instructions)
A few recipe tips:
- I used Russet potatoes, but feel free to sub with a different kind. I really like using Russets in soups because they're nice and starchy.
- Use low-sodium beef broth if desired. I used regular and didn't need to add much salt at the end.
- I use extra lean (95% lean) ground beef so I don't find it necessary to discard any of the fat. This saves a bit of work, and I also like the flavor that bit of fat gives the soup. You can drain the fat if you want, and I certainly recommend draining some out if you use regular ground beef or the soup will end up oily.
Do you like hamburger soup? Will you give this recipe a try?
Let me know in the comments below!
Easy Hamburger Soup
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 3 cloves garlic minced
- 1 pound extra lean (95% lean) ground beef
- 2 heaping tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups beef broth
- 2 large Russet potatoes peeled & diced
- 1 dash Italian seasoning
- Salt & pepper to taste
- Add the olive oil, onion, and celery to a large soup pot. Sauté for 5-7 minutes, until softened.
- Stir in the garlic, followed by the beef. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).
- Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.
- Increase the heat and bring the soup to a boil. Reduce the heat a bit so it's gently boiling. Cook for 20-25 minutes. You can cook it a little bit longer to intensify the flavor if you wish.
- Season with salt & pepper as needed and serve immediately.
- Serves 4-6.
- Anything from about 1 to 1.5 pounds ground beef will work.
- Got an electric pressure cooker? Try the Instant Pot version of this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.