Old Fashioned Hamburger Soup is a hearty and comforting bowl that feels like a warm hug on a chilly day. It’s packed with tender ground beef, fresh vegetables like carrots, potatoes, and corn, all simmered together in a rich, flavorful broth. This soup has that classic, homestyle taste that reminds you of simple, good food made with love.
I love making this soup when I want something filling but easy to whip up. It’s one of those recipes that doesn’t need any fancy ingredients, yet turns out so satisfying. I usually brown the hamburger first to get that deep flavor, and letting it simmer lets all the veggies soak up the beefy goodness. Plus, it’s great for leftovers because the flavors just get better the next day.
Serving this soup with some crusty bread or a sprinkle of fresh herbs makes it even more special. It’s perfect for cozy dinners or when you want to feed a hungry crowd without much fuss. Every spoonful is like a little trip back to grandma’s kitchen, where simple meals always brought everyone together.
Key Ingredients & Substitutions
Ground Beef: This is the star protein for the soup. I like using 80/20 beef for a good balance of flavor and fat. If you want a leaner option, try ground turkey or chicken—it changes the taste but keeps it healthy.
Vegetables: Carrots, celery, onions, potatoes, peas, and corn give the soup both color and texture. Fresh veggies are best, but frozen peas and corn work perfectly to save time.
Canned Diced Tomatoes: These add a slightly tangy note and help build the broth. If you can’t find diced, whole tomatoes work too—just chop them up before adding.
Beef Broth: It’s key for a rich base. Low-sodium broth lets you control the salt better. Homemade broth or bouillon cubes both do the job well.
Worcestershire Sauce: This adds deep umami flavor but is optional. Soy sauce is a good substitute if you want a vegetarian twist or can’t find it.
How Do I Get Tender Veggies Without Overcooking the Soup?
Cooking vegetables perfectly can be tricky but it’s easy to manage with timing:
- Start by sautéing onions, celery, and carrots with the beef for a soft base.
- Add potatoes early in the simmering stage since they take the longest to cook.
- Hold off on peas and corn until the last 5 minutes so they stay bright and tender, not mushy.
- Simmer gently, uncovered, to control the cooking and prevent vegetables from breaking down too much.
I usually check potatoes with a fork around the 25-minute mark to make sure they’re tender but firm enough to hold up in the soup.
Equipment You’ll Need
- Large soup pot or Dutch oven – big enough to hold all ingredients and let the soup simmer without spilling.
- Wooden spoon or heat-resistant spatula – perfect for stirring ground beef and vegetables without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping onions, carrots, celery, and potatoes quickly and safely.
- Cutting board – provides a safe, stable surface for all your chopping.
- Ladle – makes serving the hot soup easy and neat.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup that still feels hearty.
- Add diced bell peppers for a sweet crunch and extra color.
- Stir in a handful of cooked pasta or rice near the end for a more filling meal.
- Mix in fresh herbs like parsley or basil just before serving for a fresh, bright flavor.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 lb ground beef (hamburger)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce (optional)
- 1 tsp dried thyme or Italian seasoning
- 2 tbsp vegetable oil or butter
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and brown the beef and vegetables, then about 30-35 minutes to simmer until the potatoes and carrots are tender. Overall, plan for about 45 minutes from start to finish for a warm, comforting bowl.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat the vegetable oil or butter in a large soup pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned and cooked through. Drain off any excess fat if needed.
2. Cook the Vegetables:
Add the diced onion, minced garlic, celery, and carrots to the pot with the beef. Stir and cook for about 5 minutes until the vegetables soften a bit.
3. Add Potatoes and Liquids:
Stir in the diced potatoes, canned tomatoes (including the juice), beef broth, salt, pepper, Worcestershire sauce (if you’re using it), and dried thyme or Italian seasoning. Bring the soup to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the potatoes and carrots become tender.
5. Finish and Serve:
Add the frozen peas and corn, stir well, and simmer for another 5 minutes until heated through. Taste and adjust the seasoning if needed. Serve your soup hot, ideally with crusty bread or crackers for dipping.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can use frozen ground beef, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave to speed things up. Cooking thawed beef ensures even browning and better texture.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have melded. Store the cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To freeze, cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add vegetables like bell peppers, green beans, or zucchini. Add firmer veggies like green beans with the potatoes, and delicate ones like zucchini near the end to avoid overcooking.
