Old Fashioned Hamburger Soup is a hearty and comforting dish that’s packed with flavorful ground beef, tender vegetables, and a rich tomato-based broth. It’s the kind of soup that reminds me of home-cooked meals and chilly evenings where a warm bowl feels like the best cozy companion.
I love making this soup because it’s simple yet satisfying, with classic ingredients like onions, carrots, and potatoes that soak up all the delicious juices. One of my favorite tips is to brown the hamburger really well to build lots of flavor, which makes the whole soup taste even better. It’s such a straightforward recipe, but there’s something about it that keeps everyone coming back for seconds.
For serving, I like to pair it with crusty old bread or even a grilled cheese sandwich on the side. It makes the meal feel complete and perfect for family dinners or casual gatherings. Whenever I make this soup, it always brings a feeling of warmth and nostalgia, reminding me of simpler times and food that just feels like a big, comforting hug.
Key Ingredients & Substitutions
Ground beef: Using 80/20 beef gives a good balance of flavor and fat. If you want it leaner, try 90/10, but the soup might be less rich. For a twist, turkey or plant-based crumbles can work well too.
Potatoes: Russet or Yukon Gold potatoes hold up nicely in soup without getting mushy. Sweet potatoes add a subtle sweetness and color if you want a change.
Vegetables: Carrots, celery, and onion create a classic base. Feel free to swap frozen mixed vegetables for convenience. Fresh or frozen peas and corn both work great here.
Tomatoes and broth: Canned diced tomatoes add body and acidity. Beef broth is best for depth, but chicken or vegetable broth are good alternatives for lighter flavors or dietary needs.
Seasonings: Dried basil and oregano bring that classic soup taste. Worcestershire sauce adds umami—if you don’t have it, a splash of soy sauce or a bit of tomato paste can help.
How Do I Get the Best Flavor from Browning the Ground Beef?
Browning the ground beef carefully is a key step to building rich flavor. Here’s how to do it well:
- Use medium-high heat and don’t crowd the pot. Cook in batches if needed.
- Let the beef sit a moment when you add it, then start breaking it apart. This helps it brown evenly instead of steaming.
- Once browned, drain fat to avoid greasy soup unless you like it richer.
- After browning, add onions and garlic to cook in the beef drippings—this adds extra flavor.
Taking time on this step really lifts the whole soup. It’s worth the little bit of extra effort!
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all ingredients together and simmering evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface to prep your ingredients comfortably.
- Measuring cups and spoons – helps you add seasonings and liquids accurately.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping protein.
- Add a dash of smoked paprika or chili powder for a mild smoky or spicy kick.
- Stir in shredded cheddar or Parmesan cheese just before serving for extra richness.
- Include other veggies like diced bell peppers or green beans to add color and texture.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (80/20 for good flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp vegetable oil or olive oil for browning
- Optional: 1/2 cup small pasta (like elbow macaroni) or rice (if desired)
How Much Time Will You Need?
This soup takes about 10 minutes to prep all the ingredients, about 10 minutes to brown the beef and sauté vegetables, and then roughly 30-40 minutes to simmer and cook everything through, depending on whether you add pasta or rice at the end. In total, plan for about 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the oil in a large soup pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s nicely browned all over. Drain off any excess fat if you prefer less grease.
2. Sauté Aromatics:
Add the diced onion and minced garlic to the pot with the browned beef. Stir and cook for about 3-4 minutes, until the onions turn translucent and fragrant.
3. Add Vegetables:
Stir in the carrots, celery, and potatoes. Cook everything together for 5 minutes, stirring occasionally to soften the veggies just a bit.
4. Add Liquids and Seasonings:
Pour in the beef broth and canned diced tomatoes (with their juice). Sprinkle in the Worcestershire sauce, dried basil, oregano, salt, and black pepper. Give it a good stir to mix all the flavors.
5. Simmer the Soup:
Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, or until the potatoes and carrots are tender when poked with a fork.
6. Final Additions:
Stir in the frozen peas and corn. If you want to include pasta or rice, add those now too. Cook for another 10 minutes until the peas, corn, and pasta or rice are fully cooked and warmed through.
7. Taste and Serve:
Give the soup a taste and add more salt or pepper if needed. Ladle it into bowls and serve hot with crusty bread or your favorite sandwich. Enjoy the cozy, comforting flavors of your Old Fashioned Hamburger Soup!
Can I Use Frozen Ground Beef in This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave defrost setting. Cooking frozen beef directly can lead to uneven browning and texture.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When reheating, thaw frozen soup in the fridge overnight and warm it on the stove over medium-low heat.
Can I Substitute Different Vegetables?
Yes! Feel free to add or swap in vegetables like green beans, bell peppers, or zucchini based on your preference. Just adjust cooking time if needed to keep veggies tender but not mushy.
