Old Fashioned Hamburger Soup is a classic, hearty dish full of ground beef, tender vegetables, and rich broth that feels like a warm hug on a chilly day. This soup brings together simple ingredients like carrots, potatoes, onions, and tomatoes, making it a comforting meal anyone can enjoy. The flavors are straightforward but satisfying, reminding me of those cozy dinners that just hit the spot.
I love how easy it is to make this soup, and the best part is that it tastes even better the next day after the flavors have had a chance to mingle. I often toss in a little extra seasoning or a splash of Worcestershire sauce to give it a bit of a savory punch. It’s a great way to use up whatever veggies you have on hand, which makes it a practical and delicious choice for busy nights.
When I serve Old Fashioned Hamburger Soup, I like to pair it with some crusty bread or warm rolls for dipping. It’s the kind of meal that brings people together around the table, encouraging second helpings and good conversation. Every time I make it, I feel like I’m passing down a taste of comfort that never goes out of style.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup. For a leaner option, use ground turkey or chicken. I like the rich flavor of beef but keeping fat moderate helps avoid greasy soup.
Potatoes: They add body and texture. Yukon gold or red potatoes work well because they hold shape while softening. Sweet potatoes are a tasty twist, though they bring a sweeter note.
Vegetables: Carrots, celery, and green bell pepper give great flavor and crunch. If fresh veggies are not available, you can use frozen ones. For a different flavor, add zucchini or green beans.
Diced tomatoes: They add acidity and depth. If you prefer less acidity, drain some of the juice or swap for crushed tomatoes.
Beef broth: A key for soup’s rich taste. You can substitute with vegetable broth for a lighter flavor or if avoiding meat.
How Do You Get Tender Veggies but Avoid Mushy Soup?
Balancing cooked vegetables in soup is important so that nothing turns mushy or underdone. Here’s how to do it:
- Add root vegetables like potatoes and carrots early—they take longer to cook.
- Put quick-cooking veggies like corn and bell pepper near the end to keep their texture.
- Simmer gently on low heat rather than boiling aggressively to avoid breaking down veggies too fast.
- Check vegetables with a fork—when just tender, your soup is ready!
I usually cook the soup uncovered to allow flavors to concentrate and to keep a good broth balance. Don’t rush this step; slow cooking helps meld all the flavors beautifully.
Equipment You’ll Need
- Large soup pot – big enough to hold all the ingredients and let the soup simmer evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – helps you chop vegetables quickly and safely.
- Cutting board – a sturdy surface to prep your veggies and meat.
- Ladle – perfect for serving up warm bowls without mess.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add diced mushrooms for earthiness and extra texture.
- Mix in a cup of cooked barley or rice to make it heartier and more filling.
- Stir in a handful of fresh spinach or kale near the end for a boost of green and nutrients.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp olive oil or vegetable oil
- Fresh thyme sprigs, for garnish (optional)
- Bread or rolls, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the ingredients and 30-35 minutes to cook the soup. So, in total, plan for around 40-45 minutes from start to finish. It’s a great weeknight meal that doesn’t take too long.
Step-by-Step Instructions:
1. Cook the Aromatics and Ground Beef:
Heat the oil in a large soup pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it’s soft and translucent. Then add the minced garlic and cook for another minute until fragrant. Now, add the ground beef to the pot. Stir and break it up with a spoon as it browns, cooking until there’s no pink left. Drain off any excess fat.
2. Add Vegetables and Broth:
Pour in the diced tomatoes with their juice and the beef broth. Add the diced potatoes, carrots, celery, green bell pepper, and corn. Stir everything well to combine.
3. Season and Simmer:
Sprinkle in the dried thyme, dried basil, salt, and black pepper. Give it another good stir. Increase the heat and bring the soup to a boil, then reduce to low heat. Let it simmer uncovered for about 25 to 30 minutes, or until your vegetables are tender.
4. Final Taste and Serve:
Give the soup a taste and add more salt or pepper if you think it needs it. Serve the soup hot in bowls, topping with fresh thyme sprigs if you like. Pair it with some warm crusty bread or rolls to soak up all the delicious broth.
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just add frozen vegetables a few minutes earlier than fresh ones so they have enough time to cook through. No need to thaw them beforehand—just toss them in directly.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it on the stove over medium heat, stirring occasionally, or microwave in short intervals until hot.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
What Can I Substitute for Ground Beef?
Ground turkey or chicken works well if you want a leaner option. For a vegetarian twist, try lentils or a plant-based ground meat substitute, adjusting cooking times accordingly.
