Old Fashioned Hamburger Soup is a hearty and comforting dish that feels like a warm hug in a bowl. It’s packed with ground beef, tender vegetables like carrots and potatoes, and a rich tomato-based broth that makes every spoonful satisfying and full of flavor. This soup is simple but so good, reminding me of cozy family dinners on chilly evenings.
I love how easy this soup comes together, and it always fills the house with a wonderful, homey smell. I like to let it simmer until the vegetables are just right and the beef is tender. It’s one of those meals that tastes even better the next day, so I often make a big batch to enjoy for leftovers. Plus, it’s a great way to sneak in some veggies if you’re feeding picky eaters.
My favorite way to serve Old Fashioned Hamburger Soup is with some crusty bread or buttery crackers on the side to soak up all that delicious broth. It’s simple, satisfying, and reminds me of the good old days when meals were all about comfort and togetherness. Whenever I make this soup, I feel like I’m sharing a little piece of that warmth with everyone around the table.
Key Ingredients & Substitutions
Ground Beef: This is the star protein in the soup. I like using lean ground beef (90% lean) to keep it hearty but not greasy. For a lighter option, ground turkey or chicken work well too.
Vegetables: Carrots, celery, and potatoes give the soup great texture. You can swap potatoes for sweet potatoes or leave them out if you prefer lower carbs. Frozen mixed veggies could also be used if fresh aren’t available.
Diced Tomatoes: Use canned diced tomatoes with their juice for a nice, rich broth. If you want extra sweetness, fire-roasted tomatoes add a smoky twist. Fresh tomatoes can work too but need longer cooking time.
Beef Broth: This builds the soup’s flavor base. Use low-sodium broth to control saltiness. Vegetable broth is a fine substitute if avoiding meat, though it will change the flavor profile a bit.
Seasonings: Dried thyme and basil bring warmth and depth. Feel free to add a bay leaf while simmering for extra aroma. Red pepper flakes add just a bit of heat, which I recommend but can be left out.
How Do I Cook the Ground Beef Without Getting Greasy Soup?
Getting rid of excess fat from the beef helps keep your soup from tasting oily. Here’s how I do it:
- Cook ground beef on medium heat. Break it into small pieces to brown evenly.
- Once browned, use a slotted spoon to remove beef from the pot, letting grease drip behind.
- Discard most of the fat or save it for another use before returning beef to the pot.
- Alternatively, drain the beef in a colander over the sink before adding it back to the soup.
By removing excess fat, your broth stays nice and clear, letting the flavors shine without being heavy or greasy.
Equipment You’ll Need
- Large soup pot – Great for cooking and simmering all ingredients evenly in one place.
- Wooden spoon – Perfect for stirring without scratching your pot.
- Chef’s knife – Makes chopping veggies quick and safe.
- Cutting board – Keeps your workspace clean and protects counters.
- Measuring cups and spoons – Helps you get the seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter soup that still tastes great.
- Add green beans or peas in the last 10 minutes for extra color and nutrition.
- Stir in a handful of cooked rice or small pasta to make the soup more filling.
- Use smoked paprika or a splash of Worcestershire sauce to boost the savory flavor.
How to Make Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, diced
- 3 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup frozen corn kernels
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 to 40 minutes to cook. In total, plan for around 40 to 50 minutes before you can enjoy this warm, comforting soup.
Step-by-Step Instructions:
1. Saute Onions and Garlic:
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic. Cook, stirring often, until the onion becomes soft and translucent, about 3 to 4 minutes.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a spoon to break it up into small pieces as it cooks. Cook until the beef is browned and no longer pink. If there’s extra fat, carefully drain it off.
3. Add Vegetables:
Stir in the diced carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to soften just a bit.
4. Pour in Broth and Tomatoes:
Pour in the beef broth and canned diced tomatoes with their juice. Stir everything together well.
5. Season the Soup:
Add the dried thyme, dried basil, and crushed red pepper flakes if you like a little heat. Season with salt and pepper to your taste.
6. Simmer Until Tender:
Bring the soup to a boil. Then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the vegetables are tender.
7. Add Corn and Finish Cooking:
Stir in the frozen corn. Let the soup cook for another 5 minutes to heat the corn through.
8. Taste and Serve:
Give the soup a final taste and add extra salt or pepper if needed. Serve your Old Fashioned Hamburger Soup hot with crusty bread or toasted sandwich bread for dunking.
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 function on your microwave. This helps the beef brown evenly and prevents overcrowding the pot.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally.
What Can I Substitute for Potatoes?
If you want a lower-carb option, swap potatoes for cauliflower florets or sweet potatoes. Both add texture and absorb the flavors nicely without changing the overall heartiness of the soup.
