This easy hamburger soup is hearty, comforting, and loaded with veggies and ground beef. It comes together with simple ingredients and makes a customizable one-pot meal for the whole family.
We're making Hamburger Soup in the Chili Pepper Madness kitchen tonight, my friends! Are you ready for a bowl? I love to make hamburger soup on cooler days when I want to kick back and relax, something that doesn't require a lot of effort, but still delivers big flavor.
It's one of those recipes you can throw together pretty easily, and it's customizable, so you can play with the seasonings, toss in extra veggies, throw in some noodles or rice, whatever suits your mood.
And it's a short simmer, too, so I can get it in my belly in a hurry. Serve it with crusty bread or cornbread and I'm so full! I think you'll love it.
Let me show you how to make hamburger soup, my way.
Ingredients Needed & Notes
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil. Or vegetable oil, for cooking.
- Lean Ground Beef. 90% lean is great. You can use 80/20, though it can make the soup a bit oily. Swap in ground turkey or ground chicken for leaner.
- Fresh Vegetables. For the flavor base - onion, carrot, celery, bell pepper, garlic. Add in 1-2 jalapeno peppers or hotter for a nice kick.
- Tomato Paste. For richness and flavor.
- Seasonings. You can easily customize this, but my recipe calls for Italian seasoning, smoked paprika, and red pepper flakes or cayenne for some extra kick. Also a bay leaf.
- Potatoes. Red or Yukon gold potatoes are ideal.
- Diced Tomatoes. Canned. I prefer fire roasted tomatoes for the extra flavor.
- Beef Broth. Beef bouillon is great for convenience.
- Frozen Vegetables. Optional. This is such a versatile and customizable soup - toss in any of your favorites, like a bag of mixed veggies with corn, cut green beans, peas, any that you like.
- For serving. Chili flakes, fresh chopped fresh parsley. Don't forget the hot sauce!
How to Make Hamburger Soup - Step by Step
Heat the oil in a large pot or Dutch oven over medium heat. Add the ground beef, onion, carrots, celery, and bell pepper (or jalapeño for a spicy version).
Cook, breaking up the meat as it browns, until the beef is no longer pink and the vegetables soften and release their aroma.
Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, red pepper flakes or cayenne, and salt and pepper. Cook for about a minute, letting the spices bloom and the tomato paste darken slightly.
Add the potatoes, diced tomatoes with their juices, 3 cups of beef broth, and the bay leaf. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the flavors begin to meld.
Stir in the frozen mixed vegetables and simmer for 5-10 minutes more, just until heated through. Add more broth for a thinner, soupier consistency if you prefer.
Remove the bay leaf. Taste and adjust the seasonings, then ladle into bowls and finish with fresh parsley and a sprinkle of chili flakes.
Boom! Done! It's time for hamburger soup, my friends! This is the best. Very satisfying!
Recipe Tips & Notes
- Seasoning Options. This recipe is very customizable. Swap the Italian seasoning for Cajun, Creole, Old Bay, or your favorite chili powder blend. Each one brings a different flavor profile without changing the method.
- Noodle Twist. Stir in cooked small shells or elbow macaroni to stretch the soup and make it heartier It's a lot like my American Goulash recipe this way, comforting, filling, and great for leftovers.
- Spice Level Notes. Add jalapeños and a pinch of cayenne or chili flakes early in the cooking process for a deeper heat base. Want it hotter? Use serrano peppers and double the cayenne, and splash in hot sauce before simmering. Prefer milder? Skip the jalapeños and cayenne and add hot sauce only to your individual bowl.
Serving Ideas
- Serve with crusty bread or cornbread for dipping.
- Spoon over rice or cooked noodles to make it extra hearty.
- Top with cheddar, jalapeños, sour cream, or crushed crackers - just like a classic bowl of chili.
- Add a splash of your favorite hot sauce for extra heat. Try it with my homemade tabasco sauce or my spicy habanero hot sauce.
- Serve it on the side with my easy Italian beef sandwich recipe, classic Cuban sandwich, or a cheesy stuffed Juicy Lucy burger.
Storage & Leftovers
Store leftover hamburger soup 3-4 days in the refrigerator in a sealed container. It tastes even better the next day after the flavors have had time to meld, making it an excellent choice for meal prep or make ahead dishes.
You can also freeze it for 2-3 months in freezer containers. Thaw before reheating.
To enjoy again, warm it in a pot on the stove top over medium-low heat. You can also microwave it in 30 second bursts, giving it a stir after each.
That's it, my friends. I hope you enjoy my recipe for hamburger soup. This is my favorite way to make it that everyone enjoys.
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Try Some of My Other Popular Recipes
- My Taco Soup Recipe is very similar, with Mexican-style flavors and toppings.
- My easy-to-make Stuffed Pepper Soup Recipe is loaded with bell peppers, ground meat, rice and seasonings.
- My Chicken Tortilla Soup Recipe is filled with shredded chicken, black beans, corn, peppers, and crispy homemade tortilla strips.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Hamburger Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef about 90% lean
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 ribs celery diced
- 1 bell pepper diced (use jalapeno for spicy)
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes or cayenne or to taste - optional, for a bit of a kick
- 3 medium red or Yukon gold potatoes about 1 pound, peeled and diced
- 2 cans (14.5 ounces) diced tomatoes, with juices (I use fire roasted tomatoes)
- 3-4 cups beef broth start with 3 cups; add more for a “soupier” soup
- 1 bay leaf
- 2 cups frozen veggies mix optional - corn, cut green beans, peas, etc
- For serving. Chili flakes, fresh chopped fresh parsley, hot sauce
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the ground beef, onion, carrots, celery, and bell pepper (or jalapeño for a spicy version). Cook, breaking up the meat as it browns, until the vegetables start to soften, about 5 minutes.
- Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, red pepper flakes or cayenne, and salt and pepper to taste. Cook for about a minute to bloom the spices and toast the tomato paste.
- Add the potatoes, diced tomatoes with their juices, 3 cups of beef broth, and the bay leaf. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Stir in the frozen mixed vegetables and simmer for 5-10 minutes more, just until warmed through. Add more broth as needed for a thinner, soupier consistency.
- Remove the bay leaf. Taste and adjust seasonings, then serve with fresh parsley, a sprinkle of chili flakes, and a splash of hot sauce.
Nutrition Information
Debi says
This is a wonderfully easy & flavourful chunky style soup that I tend to make on cold wet pr snowy days. We love the flavour smoked paprika brings. I like to add barley & chunks of sausage. I also use chipotle in adobe instead of tomato paste. ( I blend a can of Chipotle in Adobe with an immersion blender then freeze 1 Tbsp dollops on a lined cookie tray. Once they are frozen, I wrap each dollop in a bit of plastic wrap and store in a freezer bag - that way I always have the perfect amount ready to add to recipes.)
Mike Hultquist says
Yes, perfection!! I love it with sausage, too, or Mexican chorizo. Thanks, Debi!