Old-fashioned hamburger soup is the kind of thrifty, hearty soup many people grew up eating. Ground beef, potatoes, carrots, green beans, corn and tomatoes simmer in a savory beef broth to make a filling one-pot dinner. It costs very little, uses simple ingredients and feeds a family with leftovers to spare.
A Midwest family classic
Hamburger soup became popular in the 1950s and 1960s, when ground beef was the most affordable meat and home cooks stretched it with vegetables. It is a fixture of church cookbooks across the Midwest and Canada.
Why ground beef?
Ground beef browns quickly and gives the broth a rich, meaty flavor without the long simmering needed for stew meat. The soup is ready in under an hour.
Brown and drain
Brown the beef well for flavor, then drain the extra fat. Lean beef, like 85% or 90%, keeps the soup from becoming greasy.
Toast the tomato paste
Cooking tomato paste for a couple of minutes caramelizes it and deepens the broth's flavor. It is a small step that makes the soup taste slow-cooked.
Vegetables in stages
Hard vegetables like potatoes and carrots go in first, then quicker ones like corn and pasta. Frozen mixed vegetables are a great shortcut; add them for the last 10 minutes.
Pasta or barley
Small macaroni, alphabet pasta or barley make the soup heartier. Many old recipes use barley for a chewy texture. If you add pasta, expect leftovers to thicken.
Worcestershire for depth
A tablespoon of Worcestershire sauce adds savory, tangy depth that makes the broth taste rich.
Slow cooker method
Brown the beef and onion, then add everything except the pasta to a slow cooker and cook on low for 7 hours. Add the pasta for the last 30 minutes on high.
Budget friendly
One and a half pounds of ground beef and a few vegetables make eight big bowls, making this one of the most economical family dinners.
Kid approved
Alphabet pasta and mild flavors make this soup a favorite with kids. Let them spell their names in the bowl.
Make it with turkey
Ground turkey works well for a lighter soup; add a little extra Worcestershire for flavor.
Serving ideas
Serve with crusty bread, cornbread or grilled cheese. For more ground beef soups, try our stuffed pepper soup or taco soup.
Storage
It keeps 4 days in the fridge and 3 months frozen. Freeze without pasta for the best texture.
Using leftover vegetables
This soup is perfect for cleaning out the fridge. Half a bag of frozen peas, a lonely zucchini, a few mushrooms or the last of the cabbage can all go into the pot. The savory beef and tomato broth ties everything together, so no two batches are ever quite the same.
Thicker or thinner
For a stew-like soup, use less broth and add an extra potato. For a lighter soup, add a cup more broth and skip the pasta.
Garnish
A spoonful of grated Parmesan and fresh parsley on top add a finishing touch.
Freezer meal
Cool the soup completely, then freeze it in quart bags laid flat. They stack neatly and thaw quickly in a bowl of cold water, giving you a homemade dinner on the busiest nights. Label each bag with the date.
Frequently asked questions
What is the difference between hamburger soup and vegetable beef soup?
Hamburger soup uses ground beef; vegetable beef soup usually uses chunks of stew beef.
Can I use frozen vegetables?
Yes. Add a 16 oz bag of mixed vegetables for the last 10 minutes.
Can I add cabbage?
Yes. Shredded cabbage is a classic, budget-friendly addition.
