Hamburger Soup
Hamburger soup is a thrifty, filling one-pot meal: browned ground beef simmered with potatoes, carrots, celery, peppers and tomatoes in beef broth. Browning the beef well and cooking the tomato paste for a minute builds a deep, savoury base, so the broth tastes rich after only 25 minutes of simmering.
Published
- Prep Time
- 15 mins
- Cook Time
- 40 mins
- Total Time
- 55 mins
- Servings
- 6 servings
How do you make Hamburger Soup?
Brown 500 g lean ground beef until it reaches 71°C (160°F), then soften onion, carrots, celery, bell pepper and garlic in the same pot. Stir in tomato paste, then add diced potatoes, a large can of diced tomatoes, 1.25 litres beef broth, Worcestershire sauce, thyme, oregano and a bay leaf. Simmer for 20-25 minutes, until the potatoes are tender, and stir in frozen peas at the end.
- Total time
- 55 mins
- Calories
- 310 per serving
- Protein
- 23 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Large pot or Dutch oven (5 litre or larger) · Wooden spoon · Ladle
Quick Directions
Brown the beef
Heat the oil in a large pot over medium-high heat.
Soften the vegetables
Add the onion, carrots, celery and bell pepper and cook for 5 minutes, stirring often, until the onion is soft.
Add the liquid
Add the potatoes, diced tomatoes with their juice, broth, Worcestershire sauce, thyme, oregano, smoked paprika, bay leaf, salt and pepper.
Simmer
Bring to a boil, then lower the heat, partly cover and simmer for 20-25 minutes, until the potatoes and carrots are tender when pierced with a knife.
Add the peas and serve
Stir in the frozen peas and simmer for 2-3 minutes, until hot.
Step-by-Step Instructions
Follow these detailed steps to make the perfect hamburger soup.
Brown the beef
Heat the oil in a large pot over medium-high heat. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon off any excess fat.
Soften the vegetables
Add the onion, carrots, celery and bell pepper and cook for 5 minutes, stirring often, until the onion is soft. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens slightly.
Add the liquid
Add the potatoes, diced tomatoes with their juice, broth, Worcestershire sauce, thyme, oregano, smoked paprika, bay leaf, salt and pepper. Stir and scrape up any browned bits from the bottom of the pot.
Simmer
Bring to a boil, then lower the heat, partly cover and simmer for 20-25 minutes, until the potatoes and carrots are tender when pierced with a knife.
Add the peas and serve
Stir in the frozen peas and simmer for 2-3 minutes, until hot. Remove the bay leaf, taste and adjust the salt and pepper, then ladle into bowls and top with parsley or green onion.
Recipe Tips
- Cut the potatoes and carrots to roughly the same small size so they cook through at the same time.
- Use low-sodium broth and season at the end. Canned tomatoes and Worcestershire sauce already add salt.
- The soup thickens as it sits because the potatoes absorb liquid. Add a splash of broth or water when reheating.
Variations
- Hamburger macaroni soup: add 100 g small pasta such as ditalini or elbows with an extra 250 ml broth for the last 10 minutes of simmering.
- Cabbage version: replace the potatoes with 300 g shredded green cabbage for a lighter, lower-carb soup.
- Cheeseburger style: serve topped with shredded cheddar and a spoonful of sour cream.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 23 g |
| Carbs | 29 g |
| Fat | 11 g |
| Saturated fat | 4 g |
| Fibre | 5.5 g |
| Sugar | 9.5 g |
| Sodium | 650 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer
- Freeze for up to 3 months, leaving room at the top of the container. The potatoes soften slightly after thawing.
- Reheat
- Reheat in a saucepan over medium heat, adding a splash of broth or water if it has thickened, until it comes to a simmer and is hot to 74°C (165°F).
Hamburger Soup FAQs
What is hamburger soup?
Hamburger soup is a hearty vegetable soup made with browned ground beef, often called hamburger meat, simmered with potatoes, carrots, celery and tomatoes in beef broth. It is a budget-friendly one-pot meal.
Can you freeze hamburger soup?
Yes. Cool it quickly and freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat until it simmers. The potatoes turn a little softer, but the flavour holds up well.
Can I add pasta or rice to hamburger soup?
Yes. Add 100 g small pasta or 75 g long-grain rice with an extra 250 ml broth for the last 10-15 minutes of simmering. For leftovers, cook the pasta separately so it does not soak up all the broth.
Can you make hamburger soup in a slow cooker?
Yes. Brown the beef and vegetables in a pan first, then put everything except the peas in the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, stirring in the peas for the last 15 minutes.
Should I drain the fat from ground beef for soup?
With lean 90/10 beef there is usually very little to drain. With fattier beef, spoon off all but about a tablespoon of fat after browning, or the soup will have a greasy layer on top.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
