Easy Hamburger Soup

This delicious hamburger soup brings ground beef, onions, celery, carrots, green beans, tomatoes, corn, potatoes, and a perfect blend of spices in a seasoned vegetable stock. It is the perfect comfort meal and is filling enough not to leave you looking for extras.

This easy soup is family-friendly, super easy, and good any time of the year. It is the perfect blend of ground beef and fresh garden veggies like tomatoes, onions, carrots, and green beans. I love to cook this delectable soup in my Dutch oven, but any heavy stockpot will do. It only takes about one hour to complete, and the vegetables can be cut in a sequence that keeps the recipe moving forward as it cooks. I love to serve this with a warm, crusty baguette or cheddar drop biscuits, beer bread, or garlic knots.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Ground beef: Use ground beef with a bit of fat. Fat is what gives it flavor. Just remember to drain the fat before adding the broth. You can substitute ground turkey, pork, or chicken for the ground beef.
• Seasonings: dried oregano, dried basil, garlic powder, onion powder, kosher salt, and freshly ground black pepper
• Potatoes: My go-to potatoes for this recipe are red or Yukon Gold for soup. They will maintain their shape during the cooking process without breaking down. Do not use Russet Potatoes, as they will break down.
• Canned fire-roasted tomatoes: Use canned diced tomatoes if you can not find them.

How To Make Hamburger Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by heating a little olive oil in a Dutch oven or heavy stock pot. Add the ground beef, breaking it up with a spoon. When the ground beef is about halfway done browning, add the onions, carrots, and celery. Continue cooking until the beef is fully browned and the onions and celery are soft. Drain any excess grease from the pot.

Reduce the heat to low and stir in the oregano, marjoram, parsley, thyme, and basil. Cook for about 1 minute, stirring constantly. Add the vegetable stock, potatoes, and green beans, and bring the mixture to a boil. Simmer for 15 minutes. Add the fire-roasted diced tomatoes and corn. Simmer for about 5 minutes or until everything is tender. Season with salt and black pepper to taste.

Preparation Tips and Storage

• In a hurry? That’s no problem. Use frozen vegetables and save yourself some time.
• For optimal flavor and texture, simmer just until the vegetables are soft.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave.

Serving Suggestions

The possibilities are endless, but an easy salad, like a garden salad or tomato and cucumber salad, is always a good choice. Sometimes, I like to serve something a little more country-style, like corn fritters or zucchini fritters. Or skip all that nonsense and go for dessert. Zucchini cake and blackberry cobbler are perfect choices.

More Soup Recipes

Easy Hamburger Soup

A quick and easy family-friendly soup made with ground beef, garden vegetables and a perfect blend of Italian seasoning.

5 from 60 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 bowls

Calories: 269kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 lbs lean ground beef
• 1 onion chopped
• 2 ribs celery chopped
• 2 carrots peeled and chopped
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon dried basil
• 6 cups low-sodium beef broth or vegetable broth
• 2 large red potatoes or Yukon gold potatoes cut into small cubes
• 1½ cups fresh green beans trimmed and cut into one-inch pieces
• 1 (15 ounce) can corn drained
• 1 (15 ounce) can fire roasted tomatoes
• Kosher salt and black pepper to taste

Instructions

• Heat the olive oil in a Dutch oven or heavy stock pot over medium-high heat. Add the ground beef breaking it up with a spoon. When ground beef is halfway done browning, add the onions, celery, and carrots. Continue cooking until beef is fully browned and onion and celery are soft. Drain any excess grease.
• Reduce the heat to low and stir in the oregano, marjoram, parsley, thyme, and basil. Cook for 1 minute, stirring continuously.
• Add the beef broth, potatoes, and green beans, and bring the mixture to a boil. Simmer for 15 minutes. Add the fire-roasted diced tomatoes and corn. Simmer for about 5 minutes or until everything is tender. Season with salt and black pepper to taste.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave.
• This soup freezes well. Cool first, then pour the soup into a freezer-safe container to freeze. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop over low heat or in the microwave.

Nutrition

Calories: 269kcal | Carbohydrates: 21g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1056mg | Potassium: 903mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3973IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 4mg

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