Description
This hearty Hamburger Soup is a comforting and easy-to-make meal featuring ground beef, tender vegetables, and a rich tomato broth. Perfect for chilly days, it simmers to develop deep flavors and is easily customizable with your favorite toppings such as shredded cheddar, fresh parsley, or sour cream.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (10.75 oz) can condensed tomato soup
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
Optional Toppings
- Shredded cheddar cheese
- Fresh parsley
- Sour cream
Instructions
- Brown the beef: In a large Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until no pink remains, about 5 minutes. Drain excess fat to keep the soup lean.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Cook until fragrant and translucent, about 2–3 minutes, which builds the soup’s flavor base.
- Add carrots and celery: Stir in the sliced carrots and diced celery and cook for another 3 minutes to slightly soften the vegetables.
- Add potatoes, tomatoes, and liquids: Stir in diced potatoes, the entire can of diced tomatoes with juice, condensed tomato soup, and beef broth to form the soup base.
- Season the soup: Add Worcestershire sauce, dried thyme, bay leaf, and a generous pinch of salt and pepper to season the soup well.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 30–35 minutes, stirring occasionally, until the potatoes and vegetables are tender.
- Finish and serve: Remove the bay leaf, taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with optional toppings such as shredded cheddar, fresh parsley, or sour cream.
Notes
- Use lean ground beef to reduce fat in the soup.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Feel free to add other vegetables like peas or green beans for variation.
- Simmer gently to avoid overcooking the vegetables.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: hamburger soup, ground beef soup, beef and vegetable soup, easy soup recipe, hearty soup
