This Easy Hamburger Soup is about to enter your weekly rotation, it’s packed full of flavor and hearty ingredients, freezes terrifically, and is super affordable! Need I say more?
In my years of running my cooking blogs, I’ve soup-ified quite a few dishes, everything from lasagna to buffalo wings – but today is a first! We’re taking all that stick to your ribs hearty comfort that comes from a juicy delicious burger and turning it into a soup!
I love this dish because it’s a great way to pack tons of veggies into your dinner without having to compromise on flavor. And oh boy are we packing the flavor today – all thanks to my friends Worcestershire and Italian seasoning, and a big old dollop of love for good measure.
This soup really does have it all, it’s budget friendly, super filling, delicious and best of it it freezes terrifically! I like to whip up some big batches of the stuff and keep it in the freezer for those nights when thinking of cooking dinner seems like an impossible task after a long day.
Ingredients
- Ground beef – Feel free to use lean or regular, if you use regular you may want to drain off some of the fat before making the rest of the soup.
- Veggies – Carrot and celery chopped up to form a mirepoix – the base of our soup!
- Potatoes – Any kind you’d prefer, just peel them and dice them up into bite sized pieces.
- Tomato – We’re using both tomato paste and diced fresh tomatoes.
- Spices – Italian seasoning and bay leaf, just be sure to remove the bay leaf before serving.
- Sauce – We’re just adding a bit of Worcestershire sauce to add depth, dimension, and complexity.
- Onion and garlic – no soup is complete without onion and in my opinion garlic. The onion caramelizes nicely and provides a little bit of sweetness to soups.
- Chicken broth – the main broth in our soup, try and go with a low sodium version or no sodium added broth.
What Else Can I Use In This Soup?
- Beef broth in place of the chicken broth
- Peas
- Corn
- Green beans
- Any ground meat such as turkey, pork, chicken, sausage.
How To Make Hamburger Soup
- Saute the sauteables: In a large Dutch oven or soup pot add the ground beef, onion, garlic, celery, carrots and cook until the meat is browned and the onion has softened, about 5 to 10 minutes.
- Combine the soup: Add the potatoes, tomato paste, chicken broth, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaf and season with salt and pepper. Stir everything together until combined.
- Finish the dish: Bring to a boil over medium-high heat then turn down the heat and simmer for 20 minutes or until the potatoes are tender. Taste for seasoning and adjust as necessary.
How To Serve
Ahh I’m glad you asked! The answer is so much, as long as it’s carby, or cheesy, or some combination of the two.
- This soup goes so well with some nice bread, feel fee to soak it up with some Dinner Rolls or some crusty Bread.
- Grilled cheese sandwiches! Yum
- Garlic bread
- Garlic cheese bread – the best of both worlds!
Optional Toppings
- Cheddar cheese
- Green onions
- Crumbled cooked bacon
- Sour cream
Leftovers
Store leftover hamburger soup in airtight containers and refrigerate within two hours of cooking. It will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.
Craving More Soup? Try These:
- Instant Pot Chicken and Dumplings
- Minestrone Soup
- Chicken and Dumplings
- Taco Soup
- Red Lentil and Chicken Soup
- Stuffed Pepper Soup
- Lasagna Soup
- Baked Potato Soup
- Broccoli Cheese Soup
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Easy Hamburger Soup
Ingredients
- 1 lb ground beef, extra lean
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 medium potatoes, peeled and cut into 1 inch cubes
- 2 tbsp tomato paste
- 4 cups chicken broth, low sodium
- 28 oz diced tomatoes , 1 can
- 2 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 bay leaf
- salt and pepper to taste
Instructions
- Saute the sauteables: In a large Dutch oven or soup pot add the ground beef, onion, garlic, celery, carrots and cook until the meat is browned and the onion has softened, about 5 to 10 minutes.
- Combine the soup: Add the potatoes, tomato paste, chicken broth, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaf and season with salt and pepper. Stir everything together until combined.
- Finish the dish: Bring to a boil over medium-high heat then turn down the heat and simmer for 20 minutes or until the potatoes are tender. Taste for seasoning and adjust as necessary.
Notes
- Store leftover soup in airtight containers and refrigerate within two hours of cooking. It will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.
Fantastic