Hamburger Soup

Make this hearty hamburger soup for an easy one-pot dinner filled with ground beef, vegetables, potatoes, and a flavorful tomato broth. Perfect for weeknight meals, meal prep, or budget-friendly family dinners, this homemade hamburger soup offers a comforting, protein-packed option with simple ingredients and rich, balanced flavor.

This hearty hamburger soup is packed with vegetables, tender potatoes, seasoned ground beef, and a rich tomato-based broth. Easy to prepare and perfect for weeknights, this comforting one-pot soup delivers balanced flavor and wholesome ingredients in every bowl.

Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 1 cup baby carrots, thinly sliced, or 1 cup shredded carrots
• 2 ribs celery, thinly sliced
• 1 shallot or small yellow onion, chopped
• 2 garlic cloves, minced or pressed
• Homemade seasoned salt and pepper
• 1 lb ground beef (85/15 or 80/20 recommended)
• 4 cups beef stock or broth
• 15 oz can tomato sauce
• 15 oz can cut green beans, drained
• 5.5 oz can V8 Original vegetable juice
• 1 1/2 cups frozen sweet corn
• 1 1/2 teaspoons Italian seasoning
• 1 bay leaf
• 2 small russet potatoes (about 14 oz), peeled and diced

Directions

1. In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat.
2. Add the carrots, celery, and shallot or onion. Season with homemade seasoned salt and pepper. Sauté for 3 minutes, then cover and cook for 8–10 minutes, stirring occasionally, until the vegetables are crisp-tender.
3. Add the garlic and cook for 1–2 minutes until fragrant.
4. Increase heat to medium-high. Add the ground beef and season again with seasoned salt and pepper. Brown the meat, breaking it into small pieces as it cooks. If needed, scoop out excess fat.
5. Stir in the broth, tomato sauce, green beans, V8 juice, corn, Italian seasoning, and bay leaf. Bring the mixture to a simmer over high heat.
6. Add the diced potatoes, reduce heat to medium-low, and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.
7. Remove and discard the bay leaf. Ladle the soup into bowls and serve hot.

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Tips

• For richer flavor, brown the beef deeply before adding liquids.
• Cut the potatoes into even pieces so they cook at the same rate.
• If the soup becomes too thick, add additional broth to reach your preferred consistency.
• For a clearer broth, skim off excess fat after simmering.
• A lid helps soften the potatoes more quickly during the last stage of cooking.

Variations and Substitutions

• Use ground turkey, chicken, or plant-based meat instead of ground beef.
• Swap russet potatoes for Yukon Gold or red potatoes.
• Add peas, bell peppers, diced zucchini, or spinach for more vegetables.
• Replace beef broth with chicken broth for a lighter flavor.
• Add a pinch of smoked paprika or red pepper flakes for extra depth.

FAQs

Can I make this soup ahead of time?
Yes. It reheats well and often tastes even better the next day.

Can it be frozen?
Yes, but potatoes may soften slightly upon thawing. If freezing, cook potatoes only until barely tender.

Can I use canned potatoes instead?
Yes. Add them during the last few minutes of cooking since they are already fully cooked.

What can I use instead of V8 juice?
Use additional broth plus 2–3 tablespoons tomato paste.

Serving Suggestions

• Serve with crusty bread, cornbread, or dinner rolls.
• Add a side salad for a complete meal.
• Top with shredded cheese, fresh herbs, or a spoonful of sour cream.
• Pair with grilled cheese or baked potatoes for a heartier dinner.

Why You’ll Love This Recipe

• One-pot, simple, and family-friendly.
• Packed with vegetables and protein.
• Budget-friendly and great for meal prep.
• Cozy, flavorful, and perfect for cold weather or busy nights.