Name: Hamburger Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 tablespoons cooking oil; 1 lb (450 g) ground beef; 1 medium yellow onion (diced); 2 medium carrots (chopped); 2 celery ribs (chopped); 3 garlic cloves (minced); 2 tablespoons tomato paste; 4 cups beef broth (unsalted); 1 lb (450 g) potatoes, peeled and cut into chunks; 1 can (14.5 oz / 400 g diced tomatoes, with juices); 2 teaspoons Worcestershire sauce; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 7 oz (200 g) frozen green beans

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This Hamburger Soup is a hearty one-pot dinner with browned ground beef, tender potatoes, and vegetables simmered in a rich tomato beef broth. It’s simple, filling, and made with everyday ingredients.

If you have extra ground beef, try my Ground Beef and Cabbage Skillet, Swedish Meatballs, or Ground Beef Potato Tomato Casserole. You can also browse more easy dinner ideas in my Ground Beef Recipes collection.

Hearty Hamburger Soup with ground beef, potatoes, and vegetables simmered in a rich, brothy tomato base.

There’s something especially comforting about this soup from the very first spoonful. It has that warm, savory, home-cooked flavor that feels familiar in the best way, with a cozy richness that makes it hard to stop at just one bowl. It’s simple, unfussy food, but the finished soup still feels like something you really looked forward to sitting down and eating.

Why This Recipe Works

Ground beef and potatoes make this soup filling enough for dinner, while carrots, celery, and green beans add plenty of vegetables without taking over the bowl. The tomato-based beef broth stays savory and rich but still feels lighter than a creamy hamburger soup.

What makes this recipe especially satisfying is the balance. There’s enough beef and potato in every serving to make it feel like a real dinner, while the tomato-based broth keeps the soup from becoming too heavy. Everything comes together in one pot with simple ingredients, making it an easy choice for a cozy weeknight meal.

A pot of hearty tomato beef soup filled with tender potatoes, carrots, green beans, and browned ground beef.

Quick Look at the Ingredients

The ingredients for this hamburger soup are simple and familiar, but together they build a deeply savory broth and a hearty ground beef soup that still feels balanced rather than heavy.

Ground beef: The hearty base of the soup. Browning it well first adds much more savory flavor to the broth.
Onion, carrots, and celery: This classic vegetable trio gives the soup a flavorful, slightly sweet base.
Garlic: Adds another layer of savory flavor without overpowering the beef.
Potatoes: Make the soup filling and give you tender chunks in every serving. I cut them into medium pieces so they hold their shape as they cook.
Tomato paste and diced tomatoes: Together they create the rich tomato base without making the soup thick like a stew.
Beef broth: Keeps the soup brothy while adding depth. I used unsalted beef broth so I could control the seasoning more precisely.
Frozen green beans: I use 200 g and add them near the end so they stay tender without becoming mushy.
Worcestershire sauce: A small amount deepens the beef flavor and gives the broth a more rounded savory taste.
Italian seasoning, paprika, and bay leaf: Simple seasonings that add warmth and background flavor without covering up the beef and vegetables.
Salt and black pepper: I used 1 teaspoon of salt with unsalted beef broth, then seasoned to taste.

How to Make Hamburger Soup on the Stovetop

Brown the ground beef. Heat 3 tablespoons of oil in a large pot over medium-high heat. Add the ground beef and let it brown well before breaking it into smaller pieces. Continue cooking until no longer pink, then drain excess fat if needed.

Ground beef browning in a large pot, from the first sizzle to deeply browned crumbles ready for the soup.

Cook the vegetables. Add the onion, carrots, and celery to the beef. Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften.

Onion, carrots, and celery added to the browned beef, then garlic and tomato paste stirred in for a rich savory base.

Add the garlic and tomato paste. Stir in the garlic and cook for about 30 seconds. Add the tomato paste and cook for another minute, stirring it into the beef and vegetables.

Start cooking the potatoes. Pour in the beef broth and add the potatoes. Bring everything to a gentle boil, then reduce the heat, partially cover the pot, and simmer for 10 minutes, until the potatoes have started to soften.

Potatoes simmering in the beef broth with the pot partially covered, giving them time to soften before the tomatoes go in.

Add the tomatoes and seasonings. Stir in the diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, bay leaf, salt, and black pepper. Continue simmering until the potatoes are fully tender and the flavors have come together.

Tomatoes and seasonings added to the pot, then everything left to simmer gently until the potatoes are tender.

Add the green beans. Stir in the frozen green beans and cook for about 5 minutes, just until heated through and tender.

Frozen green beans stirred into the tomato beef broth, with the finished soup looking hearty and full of tender potatoes and vegetables.

Finish and serve. Remove the bay leaf, taste the broth, and adjust the salt and black pepper if needed. Let the soup rest for a few minutes, then ladle it into bowls and serve hot.

A cozy spoonful of rich tomato broth with tender potatoes, browned beef, and green beans ready to serve.

Pro Tips

Give the beef time to brown. Good browning adds much more savory flavor than simply cooking the ground beef until it turns gray. Let it sit against the hot pot for a little while before breaking it up completely.
Cut the potatoes evenly. Similar-sized pieces will soften at roughly the same time, so you do not end up with some potatoes falling apart while others are still firm.
Let the potatoes get a head start. Simmering them in the beef broth for about 10 minutes before adding the diced tomatoes helps them soften more reliably, since the acidity from tomatoes can slow the process.
Season according to your broth. I used unsalted beef broth and 1 teaspoon of salt for the whole pot. If you are using regular salted broth, start with less salt and adjust only after the soup has finished cooking.
Do not overcook the green beans. Frozen green beans only need a few minutes at the end. Five minutes was enough for mine to become tender while still holding their shape.
Keep it a soup, not a stew. The finished hamburger soup should be hearty and full of beef, potatoes, and vegetables, but there should still be plenty of tomato beef broth in each bowl.

Variations

This hamburger soup is easy to adapt depending on what you have on hand. You can keep the classic ground beef and vegetable soup base, then change the meat, vegetables, or heat level without losing the cozy, brothy character of the recipe.

Use a different ground meat. Ground turkey or ground chicken can replace the beef for a lighter version, although the broth will have a milder flavor.
Change the vegetables. Peas, corn, zucchini, or extra green beans all work well if you want a more vegetable-packed hamburger soup. Add quicker-cooking vegetables near the end so they stay tender instead of becoming too soft.
Make it a little spicy. Add a pinch of red pepper flakes or a small amount of cayenne with the seasonings for some gentle heat.
Use sweet potatoes. They can replace regular potatoes for a slightly sweeter version of this ground beef soup. Keep an eye on them as they may soften more quickly.
Add more broth. If you prefer a lighter, more brothy hamburger soup, stir in a little extra beef broth toward the end of cooking.

Storage and Reheating

Refrigerator: Let the soup cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Like many hearty soups, the flavor gets even better after a little time to rest, which makes this a great make-ahead hamburger soup for busy days.

Freezer: This is also a freezer-friendly soup and can be frozen for up to 3 months. The potatoes may soften slightly after thawing, but the overall texture still reheats well.

Reheating: Warm leftover hamburger soup gently in a pot over medium-low heat, stirring occasionally. If the broth has reduced or thickened in the refrigerator, add a small splash of beef broth or water until it returns to the brothy consistency you like.

What to Serve with Hamburger Soup

This soup is filling enough to serve on its own, but warm crusty bread is one of my favorite things to have alongside it. It’s perfect for soaking up the savory tomato beef broth, especially while the soup is still hot. My homemade bread is an easy pairing here.

If you’re looking for a lighter side dish for hamburger soup, a simple green salad or roasted vegetables work well. I’d keep the sides uncomplicated since the soup already feels like a complete, hearty dinner.

Frequently Asked Questions

What is hamburger soup?
Classic hamburger soup is a hearty ground beef and vegetable soup made with hamburger meat, potatoes, tomatoes, vegetables, and beef broth. It stays brothy rather than creamy, so it feels filling and comforting without turning into a thick beef stew.

What potatoes are best for hamburger soup?
Yukon Gold or other all-purpose potatoes work especially well because they become tender while still holding their shape. Russet potatoes can also be used, but they tend to break down a little more as they cook.

Can I use frozen green beans?
Yes. I used frozen green beans in this recipe and added them straight from the freezer during the last 5 minutes of cooking. There is no need to thaw them first.

Why are the potatoes cooked before adding the diced tomatoes?
Giving the potatoes about 10 minutes in the beef broth first helps them start softening before the more acidic tomatoes are added. This makes it easier to get tender potatoes without overcooking the rest of the soup.

How do I make hamburger soup less watery?
Let the soup simmer uncovered for a few extra minutes so some of the liquid can reduce. I would not add flour or cream, since classic hamburger soup should stay brothy rather than thick like a stew.