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When looking for a one-pot meal that I know will please the crowd, I turn to chili mac, chicken cacciatore, or this simple but satisfying burger soup.
Sometimes I come across a pound of ground beef and I have no idea what to do with it. It is at times like this that I turn to hamburger soup: it is satisfying, fast and you can personalize it with any ingredient you already have at home.
How is hamburger soup made?
This soup starts with the classic onion, carrot and celery base. Vegetables are sautéed until softened. After the vegetables are done, the burger is put in the pot to brown. I use 90% lean ground beef, it has a lot of flavor but it doesn't make the soup greasy. If you use higher fat beef, you will want to drain the excess fat before moving on to the next step. After the meat and vegetables are done, I add tomatoes, ketchup, potatoes, beef broth, and herbs to the pot, then bring everything to a simmer. After the potatoes have softened, it's time to add a little corn and green beans. Add a pinch of parsley, then serve and enjoy!
Tips for the perfect soup.
- The smaller the potatoes, the less time it will take for this soup to cook. I cut mine into 1/2 inch cubes and it usually takes about 20-25 minutes for the potatoes to soften.
- I use fresh green beans, but you can use frozen if you prefer. The key is to add them at the end of the cooking time so they don't get mushy.
- Make sure to cut all the vegetables into pieces of similar size so that they cook at the same rate.
- This soup stays fresh in the refrigerator for up to 3 days. Reheat it in the microwave or over low heat on the stove.
I love this recipe as-is, but you can absolutely add other ingredients to the mix to customize the soup to your liking.
- Protein: Instead of ground beef, try ground turkey, mild Italian sausage, or even cooked minced chicken.
- Potatoes: Skip Russet potatoes and use Yukon Gold potatoes, red potatoes, or even sweet potatoes.
- Vegetables: Try adding other vegetables like kale, squash, peppers, spinach, zucchini, or peas.
Can you freeze the hamburger soup?
This soup is a great freezer candidate, and will stay fresh for up to 2 months. Thaw the soup in the refrigerator overnight, then reheat it on the stove over low heat until heated through.
Slow Cooker Burger Soup
This soup can be made in the slow cooker instead of on the stove. Follow the first four steps of the recipe, then place the ground beef and vegetable mixture in a saucepan along with the tomatoes, tomato sauce, beef broth, potatoes, and Italian seasoning. Cook over low heat for 4 hours or over high heat for 2 hours. Add frozen corn and green beans and season with salt and pepper to taste. Sprinkle with parsley, then serve.
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This burger soup is hearty enough to be a complete meal, but I often serve it with some crusty bread because it's a nice addition to the soup.
What is your favorite way to use hamburger meat? I'd love to hear your ideas in the comments!
More soup recipes
- Tortellini soup with chorizo
- Ham Soup
- Chicken tortellini soup
- Chicken Taco Soup
- Alphabet soup with meatballs
Burger Soup Video
This hearty burger soup is loaded with ground beef, potatoes, and a variety of vegetables, all in a tasty broth. The perfect and easy dinner option that the whole family will love!
Preparation time: 20 minutes Cook time: 40 minutes Total time: 50 minutes
Servings: 6 Calories: 240kcal
- 2 teaspoons of olive oil
- 1/2 Cup of onion finely chopped
- 2 carrots, peeled, quartered and sliced
- 2 celery stalks, thinly sliced
- 1 pound ground beef I use 90% lean
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 15-ounce can diced tomatoes do not drain
- 1 8-ounce can tomato sauce
- 1 teaspoon of Italian seasoning or equal parts of garlic powder, dried oregano and dried basil
- 6 cups beef broth
- 1 large reddish potato, peeled and diced into 1/2 inch
- 1/2 cup frozen corn
- 1/2 cup fresh or frozen chopped green beans
- 2 tablespoons chopped fresh parsley optional
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery to the pot.
- Cook 5-6 minutes or until tender.
- Add the ground beef to the pot and season with salt and pepper to taste.
- Cook, breaking up the meat with a spoon, until golden and fully cooked. Add garlic and cook for 30 seconds more.
- Add the tomatoes, tomato sauce, Italian seasoning, beef broth, and potato to the pot; bring to a simmer.
- Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Add corn and green beans and cook 5 minutes more. Sprinkle with parsley and serve.
- If you use higher fat ground beef, be sure to drain the excess fat before continuing to the next step.
- Ground turkey (93% lean) can be substituted for ground beef.
Calories :: 240kcal | Carbohydrates: 18g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 972mg | Potassium: 788 mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3455 IU | Vitamin C: 7.1mg | Calcium: 52mg | Iron: 2.9mg
This post was originally published on January 8, 2018 and was updated on October 20, 2019 with new content.