Hamburger Soup (Beef & Vegetable, One Pot)

What Makes This Recipe Work

Browning the beef with the onion builds a savory base that canned tomatoes alone cannot provide, and starting the potatoes first means every vegetable finishes at the same time. The soup needs no thickener, so it reheats cleanly.

Ingredients for Hamburger Soup (Beef & Vegetable, One Pot)

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 medium russet potatoes, peeled and diced 1/2 inch
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (8 oz) can tomato sauce
• 6 cups beef broth
• 1 tsp dried thyme and 1 tsp Italian seasoning
• 1 1/2 cups frozen green beans or peas
• 1 tsp salt and 1/2 tsp black pepper

How to Make Hamburger Soup (Beef & Vegetable, One Pot)

1. Heat the olive oil in a large pot over medium-high heat, add the ground beef and onion, and cook, breaking the beef apart, until browned, 6 to 8 minutes; drain the excess fat.
2. Stir in the carrots, celery, and potatoes and cook for 2 minutes, so the vegetables are coated in the drippings.
3. Add the diced tomatoes, tomato sauce, beef broth, thyme, Italian seasoning, salt, and pepper, then scrape up any browned bits from the bottom of the pot.
4. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the potatoes are tender when pierced with a fork.
5. Stir in the frozen green beans or peas and simmer for 5 more minutes, until heated through.
6. Taste the broth and adjust the salt and pepper; it should be well seasoned on its own.
7. Let the soup rest off the heat for 5 minutes, then ladle into bowls and serve with crackers or crusty bread.

Tips for the Best Hamburger Soup (Beef & Vegetable, One Pot)

• Cut the potatoes the same size so they finish cooking together.
• If the broth tastes flat, a teaspoon of apple cider vinegar or a splash of Worcestershire wakes it up.
• Lean ground beef keeps the broth clear; if you use fattier beef, drain it well after browning.
• Let the soup sit 10 minutes before serving; the vegetables keep absorbing seasoning as it cools.

Variations and Substitutions

• Slow cooker hamburger soup: brown the beef and onion first, then combine everything except the frozen vegetables in a slow cooker and cook on LOW 6 to 7 hours; add the frozen vegetables for the last 30 minutes.
• Stir in 1 cup of shredded cheddar at the end for a cheeseburger finish, as in Cheeseburger Soup.
• Swap the potatoes for 1 cup of small pasta added during the final 8 minutes for a beef noodle version.

How to Store and Reheat

• Keep leftovers in the fridge for up to 4 days and add a splash of broth when reheating, since the potatoes absorb liquid.
• Freeze for up to 3 months; the potatoes soften a little after thawing but the soup still tastes good.

Hamburger Soup (Beef & Vegetable, One Pot) FAQ