Old Fashioned Hamburger Soup is like a warm hug on a chilly day. It’s filled with hearty ground beef, tender vegetables like carrots and potatoes, and a rich tomato broth that feels like coming home. The simple, comforting flavors are what make this soup a classic favorite in many kitchens.
I really love making this soup when I want something quick but satisfying. What I appreciate most is how the flavors get better the next day, so it’s perfect for leftovers or meal prep. Plus, you can easily sneak in extra veggies or spices if you want to switch things up a bit without losing that familiar taste everyone loves.
Whenever I serve Old Fashioned Hamburger Soup, I like to pair it with a slice of crusty bread or some buttered crackers. It’s such an easy way to make the meal feel complete. This is the kind of soup that sparks happy memories of cozy family dinners and easy nights, and I think you’ll feel just as warm and content after your first bowl.
Key Ingredients & Substitutions
Ground Beef: The heart of this soup is good quality ground beef. I prefer 80/20 for flavor and juiciness. If you want a leaner option, try ground turkey or chicken—they’ll work well but expect a milder taste.
Vegetables: Carrots, celery, and potatoes add great texture and nutrients. You can swap potatoes for sweet potatoes or leave them out if you want a lower-carb option.
Diced Tomatoes: Use canned diced tomatoes with juice for a nice tang. If you don’t have diced, crushed tomatoes are a fine alternative, or fresh tomatoes when in season.
Broth: Beef broth gives this soup a rich base. Vegetable broth works too, especially if you want a lighter or meat-free broth. For extra depth, try adding a splash of Worcestershire sauce.
Herbs & Spices: Dried basil, oregano, and rosemary create classic flavor notes. Fresh herbs are great if you have them on hand—just add toward the end of cooking for brightness.
How Do I Get Perfectly Tender Vegetables Without Overcooking?
Timing is key for tender vegetables that hold their shape. Here’s how I do it:
- After browning the beef and sautéing onions and garlic, add the carrots, celery, and potatoes first. These take longer to soften.
- Simmer with broth and tomatoes for 30-40 minutes, stirring occasionally. Check tenderness with a fork.
- Add frozen peas last and cook just 5 more minutes so they stay bright and don’t get mushy.
This layered cooking keeps the veggies tender but not falling apart, giving each ingredient its own texture and flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and simmering soup without burning.
- Wooden spoon – great for breaking up the ground beef and stirring without scratching your pot.
- Chef’s knife – sharp and handy for chopping all those veggies quickly and safely.
- Cutting board – a sturdy surface to prep your onions, carrots, celery, and potatoes.
- Ladle – helpful for serving the soup easily and neatly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still holds great flavor.
- Add diced bell peppers or corn for a bit of sweetness and extra color.
- Stir in a handful of cooked barley or rice near the end to make the soup even more filling.
- Sprinkle with shredded cheddar or Parmesan just before serving for a cheesy twist.
Old Fashioned Hamburger Soup
Ingredients You’ll Need:
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary (or fresh, chopped)
- 1 bay leaf
- 2 tablespoons tomato paste (optional, for richer tomato flavor)
- Salt and pepper to taste
- 2 tablespoons vegetable oil or butter
How Much Time Will You Need?
Getting this soup ready takes about 15 minutes of prep time and roughly 40 to 50 minutes of cooking. The slow simmer lets the flavors come together beautifully while the vegetables become tender and delicious.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Aromatics:
Heat the oil or butter in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Drain any excess fat if needed. Toss in the chopped onion and minced garlic, cooking until the onion turns translucent and smells wonderful, about 3-4 minutes.
2. Cook the Vegetables:
Add the carrots, celery, and potatoes to the pot. Stir and cook for about 5 minutes so they start to soften and absorb the flavors.
3. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juice, beef broth, and the tomato paste if using. Sprinkle in the dried basil, oregano, rosemary, and tuck the bay leaf into the pot. Stir it all together well.
4. Simmer and Finish:
Bring the soup to a boil, then reduce the heat and let it gently simmer, uncovered, for 30 to 40 minutes until the vegetables are nice and tender. Add the frozen peas during the last 5 minutes of cooking. Remove the bay leaf, and season to taste with salt and pepper.
5. Serve and Enjoy:
Dish up the soup hot, and if you like, garnish with fresh herbs. Serve alongside crusty bread or crackers for a hearty and comforting meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it first. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps cook the beef evenly and prevents excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftover soup in sealed containers in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stove, stirring occasionally.
Can I Substitute Other Vegetables?
Definitely! Feel free to add bell peppers, corn, green beans, or even spinach near the end of cooking. Just adjust the cooking time slightly to keep veggies tender but not mushy.
