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Hamburger Soup Recipe

This homestyle Hamburger Soup Recipe creates a family pleasing meal using simple everyday ingredients. Add a side of buttery garlic Texas toast or cornbread and it’s a downhome feast for supper.


Easy Hamburger Soup Recipe

This Hamburger Soup recipe is like a steaming bowl filled with nostalgia for me. This is how I was taught by my Grandma to make it and the flavor combination just never lets me down. It’s the kind of tummy filling soup that will allow you to use whatever vegetables you have on hand or bits and pieces of vegetables and ingredients that need to be used up. The flavors become even more robust as it chills in the refrigerator making leftovers a delight.



How to Make the Best Hamburger Soup Recipe

  • Ingredients you’ll need to make homemade Hamburger Soup: Lean ground beef, celery, onion, carrots, corn, green beans, pinto beans, russet potatoes, bay leaf, olive oil or vegetable oil, garlic salt, black pepper, Italian seasoning, crushed red pepper flakes, chili powder, tomato sauce or ketchup, Worcestershire sauce, chopped celery leaves or Italian parsley.
  • Kitchen gadgets you’ll need: A large 6 quart Dutch oven or similar size heavy bottomed pot, a sharp knife and cutting board, measuring cups and spoons, a ladle for serving, a large spoon for stirring.
  • I highly recommend using lean ground beef for a less fatty broth.
  • In place of tomato sauce, my Grandma would have often used ketchup. It may sound funny but it’s surprisingly delicious! It doesn’t make the soup sweet at all but balances the acidity of the tomatoes. I make this soup both ways. but rest assured either tomato sauce or ketchup will work. Remember, ketchup always goes well with hamburgers.
  • If you’re in a hurry and would like to take a shortcut with the vegetables, you can use 4 cups of frozen mixed vegetables in place of the carrots, peas, corn and green beans. If you have time, fresh is the way to go. Should you choose to do so, there’s no need to thaw the vegetables first.
  • You can use any variety of potatoes that you like in this recipe. Keep in mind due to the fact they have different amounts of starch, they each cook differently so adjust as needed.
  • I choose to use corn with bell peppers (Mexican corn) in this recipe for the flavor added from the peppers. You can absolutely use regular canned whole kernel corn or frozen corn in the same amount.
  • Likewise, I use either chili seasoned diced tomatoes or Italian seasoned diced tomatoes to enhance the flavor. You can use plain diced tomatoes and adapt the seasonings to your personal taste.
  • You can swap out the pintos for another variety of beans that you enjoy. Kidney beans, black beans or whatever you like.
  • Store Hamburger Soup chilled in the refrigerator for up to 4 days. Reheat over medium heat in a saucepan or in the microwave in single serving portions
  • You can freeze this soup for up to 2 months.



More Southern Style Soup Recipes to Make

Soup is a fantastic way to clean out the refrigerator and vegetable bin. It’s a frugal way to stretch bits and piece into a full fledged meal. More soup recipes you may also like to try:




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5 from 2 votes

Hamburger Soup Recipe

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: hamburger-soup, hamburger-soup-recipe
Servings: 10 servings
Calories: 213kcal


  • 1 medium sweet onion diced
  • 1 rib celery thinly sliced
  • 3 large cloves garlic minced
  • 2 Tbsp olive oil or vegetable oil
  • 1 lb lean ground beef
  • 1 15 oz can diced tomatoes (Chili ready OR Italian seasoned)
  • 1 14 oz can pinto beans drained and rinsed
  • 1 11 oz can corn with bell peppers well drained
  • 1 cup sliced carrots
  • 1 cup frozen petite peas
  • 1 cup cut green beans
  • 6 cups low sodium beef broth
  • 1 8 oz can tomato sauce (Or 1/2 cup ketchup)
  • 2 Tbsp Worcestershire sauce
  • 1 1/2 tsp garlic salt OR table salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp dry Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 large bay leaf
  • 4 medium russet potatoes bite size cubes
  • chopped celery leaves or Italian parsley


  • In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.
  • To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.
  • To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.
  • Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.
  • Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.
  • Remove bay leave, add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)


  • If you're in a hurry and would like to take a shortcut with the vegetables, you can use 4 cups of frozen mixed vegetables in place of the carrots, peas, corn and green beans. Should you choose to do so, there's no need to thaw the vegetables first.
  • You can substitute 1/2 cup ketchup for tomato sauce, if desired. Ketchup always goes well with hamburgers! 


Serving: 1serving | Calories: 213kcal | Carbohydrates: 27g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 822mg | Potassium: 1026mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2503IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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