hamburger soup

Hamburger Vegetable Soup

A hearty and warming dish, this Hamburger Vegetable Soup delivers robust flavor with simple ingredients. Ideal for cold evenings or when comfort food is needed, this soup is both economical and deeply satisfying.

Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 medium onion, diced
• 1 cup frozen corn
• 2 tablespoons olive oil
• 2 stalks celery, sliced
• 1 cup potatoes, diced
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 1 cup frozen green beans
• 1 can (15 oz) tomato sauce
• 1 lb lean ground beef
• 2 medium carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, with their juices
• 4 cups beef stock (one 32 oz carton)

Instructions

Heat olive oil in a large pot or Dutch oven set over medium heat.

Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned throughout. Remove the beef from the pot and drain any excess grease.

Using the same pot, add a touch more oil if needed. Sauté the diced onion, sliced carrots, and celery until the onions are soft and translucent and the vegetables are starting to tenderize.

Incorporate the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Return the browned beef to the pot, then stir in the diced potatoes, canned diced tomatoes (with juices), tomato sauce, beef stock, Italian seasoning, salt, and pepper.

Bring the contents to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 20 minutes, or until the vegetables are fork-tender.

Add the frozen corn and green beans to the soup. Continue simmering uncovered for an additional 10 minutes, or until the frozen vegetables are fully heated through.

Taste the soup and adjust seasoning as needed. Serve hot in bowls.

Cheesy Hamburger Potato Soup

A rich and satisfying comfort dish, Cheesy Hamburger Potato Soup combines tender ground beef, creamy broth, and sharp cheddar with the heartiness of potatoes and the freshness of green onions. This soup comes together quickly and offers bold, indulgent flavor in every spoonful.

Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 tablespoon garlic powder
• ½ cup all-purpose flour
• 2 cups shredded triple cheddar cheese blend
• 1 teaspoon pepper
• 1 cup chopped green onions
• 1 teaspoon salt
• 1 cup diced yellow onions
• 3 cups half and half cream
• 1 lb lean ground beef
• ½ cup butter
• 3 cups chicken broth
• 3 cups frozen diced hash brown potatoes
• 1 tablespoon onion powder

Instructions

Place the ground beef in a large pot over medium-high heat. Add the diced yellow onions directly to the pot.

Break the ground beef apart thoroughly while it cooks, ensuring an even crumble.

Once the beef is fully browned, incorporate the butter and allow it to melt completely.

Add the flour to the mixture and stir vigorously until fully combined. Continue cooking for 3 minutes to remove any raw flour taste.

Pour in the chicken broth and whisk continuously until a thickened consistency develops.

Gradually add the half and half cream, whisking well to achieve a smooth texture.

Season the soup with garlic powder, onion powder, salt, and pepper. Whisk once more to blend the spices evenly.

Stir in the frozen diced hash brown potatoes. Reduce the heat to medium and let the soup simmer, stirring often, for 10 minutes to soften the potatoes.

Add the chopped green onions to the pot and stir to distribute them evenly throughout the soup.

Finally, fold in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy and smooth.

Serve hot.

Hamburger Soup Crockpot

A deeply comforting and nourishing dish, this slow-cooked Hamburger Soup is brimming with seasoned lean ground beef, hearty chunks of russet potatoes, and a vibrant medley of vegetables. Perfectly suited for make-ahead meals or a cozy family dinner, this soup delivers rich flavor with minimal effort.

Time
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 teaspoon salt
• 15 ounces tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 cups frozen mixed vegetables (corn, green bean, and carrot mix)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 large russet potatoes, peeled and diced into 1½-inch chunks
• 14.5 ounces petite diced tomatoes
• ¼ cup diced celery stalk
• 1 tablespoon fresh chopped parsley (optional, for garnish)
• 32 ounces beef broth
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup diced yellow onion
• 2 tablespoons tomato paste
• 1 pound lean ground beef

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, salt, and black pepper. Cook for 4–5 minutes, breaking the meat apart, until fully browned and no pink remains.

Using a slotted spoon, transfer the browned beef and onions into the insert of a 6-quart crockpot, allowing excess fat to remain in the skillet.

Add the diced celery, tomato paste, minced garlic, Worcestershire sauce, Italian seasoning, russet potatoes, tomato sauce, petite diced tomatoes, frozen mixed vegetables, and beef broth into the crockpot. Stir until all ingredients are thoroughly combined.

Cover the crockpot with the lid. Set it to LOW and allow the soup to cook undisturbed for 7 to 8 hours, or until the potatoes are fork-tender and the flavors are well melded.

Ladle into bowls and garnish with freshly chopped parsley, if using. Serve hot.

Hamburger Macaroni Soup

This hearty Hamburger Macaroni Soup delivers bold, comforting flavor using only basic pantry staples. Simmered with seasoned ground beef, tender macaroni, and rich tomato broth, it’s an easy and satisfying meal perfect for feeding a crowd.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 2 teaspoons onion powder
• 56 oz chopped tomatoes (two 28 oz cans)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 lb ground beef
• 3 teaspoons minced garlic
• ½ cup ketchup
• 58 oz beef broth
• 2 tablespoons brown sugar
• 2 cups dry macaroni
• Garlic salt and pepper, to taste
• Cheese, for topping (optional)

Instructions

In a large stockpot over medium heat, combine the ground beef, minced garlic, and onion powder. Cook until the meat is thoroughly browned, stirring to break it apart. Drain off any excess grease.

Add the beef broth, chopped tomatoes with their juices, ketchup, Worcestershire sauce, brown sugar, and Italian seasoning to the pot. Stir to incorporate, then bring the mixture to a gentle boil. Reduce heat and simmer for 8 to 10 minutes.

Stir in the dry macaroni and allow the soup to simmer for an additional 15 minutes, or until the pasta is tender.

Taste and adjust with garlic salt and pepper as needed.

Ladle the soup into bowls and top with shredded cheese if desired. Serve hot.

Hamburger Cabbage Soup

A robust and savory dish, Hamburger Cabbage Soup combines seasoned ground beef, tender cabbage, and rice in a rich tomato-based broth. This soup is fragrant, satisfying, and ideal for a comforting family meal.

Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 tablespoon light brown sugar
• ½ teaspoon kosher salt, or to taste
• 1 teaspoon granulated garlic or garlic powder
• 4 cloves garlic, minced
• 1 cup rice, uncooked
• 14–16 ounces tomato sauce
• 28–30 ounces diced tomatoes
• 1 teaspoon chili powder
• ½ teaspoon freshly ground black pepper
• 6 cups beef stock
• 1 pound ground beef
• 1 medium onion, finely chopped (about 1 cup)
• 1 medium head of cabbage, roughly chopped (approximately 8 cups)
• 1 tablespoon white wine vinegar

Instructions

In a large soup pot set over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. While cooking, season the beef with chili powder, garlic powder, black pepper, and brown sugar.

Once the meat is nearly cooked through, stir in the chopped onion and minced garlic. Continue sautéing for several minutes, until the onion softens and becomes fragrant.

Add the tomato sauce, diced tomatoes with their juices, beef stock, chopped cabbage, and uncooked rice to the pot. Stir well to combine.

Bring the mixture to a gentle simmer. Cover partially and cook for 20–25 minutes, or until the rice is fully tender and the cabbage has softened.

Season with kosher salt to taste. Stir in the white wine vinegar just before serving to enhance the soup’s depth of flavor.

Hamburger Noodle Soup

A comforting and well-balanced soup, this Hamburger Noodle Soup features savory ground beef, a medley of vegetables, and tender egg noodles simmered in a flavorful broth. It’s a satisfying one-pot meal that’s perfect for any season and ideal for weeknight dinners.

Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 lb ground beef
• ½ teaspoon salt
• ½ large onion, chopped
• 1 cup diced celery
• ¼ teaspoon pepper
• 1 ½ bay leaves
• 16 oz can diced tomatoes, undrained
• 10 oz package frozen mixed vegetables
• 4 cups beef broth
• 1 cup medium or wide egg noodles, uncooked

Instructions

In a large stockpot over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion has softened. Drain off excess grease.

Add the diced tomatoes with their juices, beef broth, bay leaves, salt, pepper, celery, and frozen mixed vegetables to the pot. Stir to combine, then bring to a boil.

Once boiling, reduce the heat to low, cover, and allow the soup to simmer for 30 minutes to develop flavor and tenderize the vegetables.

Add the uncooked egg noodles to the soup and return to a gentle boil. Reduce heat again to maintain a simmer and cook for an additional 20 minutes, stirring occasionally, until the noodles are tender.

Remove bay leaves before serving. Ladle the soup into bowls and serve hot.

Keto Hamburger Soup

This low-carb Keto Hamburger Soup is a nourishing blend of seasoned ground beef, vibrant vegetables, and a tomato-rich broth. Whether prepared on the stovetop or in the Instant Pot, it’s a simple, satisfying, and keto-friendly meal that’s both wholesome and delicious.

Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup
Diet: Keto, Low-Carb, Gluten-Free, Dairy-Free, Whole30, Paleo

Ingredients

• 1.5 lbs ground beef
• 1 medium onion, diced
• 2 tablespoons avocado oil (or oil of choice)
• 1 stalk celery, diced
• 2 teaspoons sea salt
• 1 teaspoon balsamic vinegar (optional)
• 1 medium red, orange, or yellow bell pepper, diced
• ¼ teaspoon oregano
• ¼ teaspoon ground pepper
• 1 medium green bell pepper, diced
• 3 cups beef broth
• 3 cloves garlic, minced
• 1 large carrot, chopped
• 14.5 oz petite diced tomatoes
• 2 tablespoons tomato paste
• Shredded cheddar cheese (optional, for serving)

Instructions (Stovetop Method)

Heat avocado oil in a large pot or Dutch oven over medium heat. Once hot, add diced onion and celery. Cook for about 5 minutes, stirring occasionally, until vegetables are softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add ground beef to the pot and cook until browned, breaking it apart as it cooks. Drain excess fat if desired.

Incorporate the beef broth, diced bell peppers, chopped carrot, sea salt, ground pepper, oregano, tomato paste, and petite diced tomatoes. Stir well to combine.

Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 15–20 minutes, or until vegetables are tender.

Stir in the balsamic vinegar, if using. Taste and adjust salt or seasonings as needed. If the soup is too thick, add more broth to reach the desired consistency.

Ladle into bowls, top with shredded cheddar cheese if desired, and serve hot.

Cheesy Hamburger Soup

This Cheesy Hamburger Soup transforms classic cheeseburger flavors into a rich, creamy, and satisfying bowl of comfort. With lean ground beef, tender pasta, and a velvety cheese-infused broth, this hearty soup is ideal for cooler days and sure to be a repeat favorite.

Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 teaspoon Dijon mustard
• ½ cup sour cream, at room temperature
• ½ teaspoon seasoned salt
• 2 cups shredded cheddar cheese
• 1 pound lean ground beef
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon ketchup
• 1 teaspoon onion powder
• 1 teaspoon hot sauce (optional)
• 6 cups low-sodium chicken broth
• 2 cups uncooked macaroni pasta
• ½ teaspoon pepper
• 1 cup heavy cream

Instructions

In a large soup pot over medium heat, cook the ground beef, crumbling it as it browns. Once fully cooked, drain excess grease and return the pot to the heat.

Add the ketchup, Dijon mustard, hot sauce (if using), garlic powder, onion powder, seasoned salt, salt, and pepper to the beef. Stir to combine and let cook for about 30 seconds to bloom the spices.

Pour in the chicken broth and add the uncooked macaroni. Increase the heat to high and bring the soup to a boil.

Once boiling, reduce the heat to medium and let the soup simmer for 7 minutes, or until the pasta is nearly tender.

To temper the sour cream, ladle a small amount of the hot broth into a bowl with the sour cream. Stir to combine, then pour this mixture back into the soup along with the heavy cream.

Simmer the soup for another 3 minutes, then turn off the heat.

If the soup appears too brothy, ladle out some of the excess liquid and reserve it separately. The goal is to leave just enough broth to coat the pasta, which helps the cheese melt evenly and prevents clumping or stringiness.

Gradually stir in the shredded cheddar cheese by the handful, mixing thoroughly between additions until all the cheese is melted and the soup is smooth.

Serve hot, optionally garnished with extra shredded cheese or sliced green onions.

Crockpot Potato and Hamburger Soup

This Crockpot Potato and Hamburger Soup delivers classic comfort with minimal effort. Featuring lean ground beef, tender potatoes, and a creamy, cheesy base, it’s a hearty and satisfying meal perfect for cold days or busy weeknights.

Time
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup milk
• 1 teaspoon dried basil
• ½ cup heavy cream
• ½ teaspoon salt
• 1 pound lean ground beef
• 1 cup shredded sharp cheddar cheese
• 1 medium onion, diced
• 1 can (10.5 oz) condensed cheddar cheese soup
• 2 cups beef broth
• 1 pound russet potatoes, peeled and diced into ½-inch cubes
• ¼ teaspoon black pepper
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Chopped fresh parsley or chives, for garnish (optional)

Instructions

In a large skillet set over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula as it cooks. Drain off any excess fat.

Transfer the cooked beef to the insert of a 6-quart slow cooker.

Add the diced onion, minced garlic, cubed potatoes, beef broth, diced tomatoes with their juices, condensed cheddar cheese soup, milk, dried basil, dried oregano, salt, and black pepper to the slow cooker. Stir until well combined.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.

During the final 30 minutes of cooking, stir in the shredded cheddar cheese and heavy cream. Re-cover the slow cooker and continue cooking until the cheese has melted and the soup is fully heated through.

Serve hot, garnished with chopped fresh parsley or chives if desired.

Instant Pot Hamburger Soup

A long-time family favorite made faster and easier, this Instant Pot Hamburger Soup combines hearty ground beef, fresh vegetables, and a rich tomato-based broth. Ready in under 45 minutes with minimal prep and cleanup, it’s a satisfying one-pot meal perfect for busy weeknights or make-ahead lunches.

Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: American
Category: Main Course

Ingredients

• ¾ cup chopped celery
• 1 teaspoon black pepper
• ¼ cup dry rice
• 46 oz tomato juice
• 2 cups diced potatoes
• ¼ cup chopped green pepper
• 3 teaspoons parsley
• 4 medium carrots, peeled and chopped
• 2 lbs ground beef
• 3 teaspoons salt
• 46 oz water (use empty tomato juice can to measure)
• 1 small onion, diced
• 3 teaspoons sugar

Instructions

Turn the Instant Pot to the sauté setting. Add the ground beef and cook until no longer pink, breaking it apart with a spatula as it browns.

While the beef is cooking, chop the onion, carrots, celery, green pepper, and potatoes.

Once the beef is browned, add all the remaining ingredients—including vegetables, tomato juice, water, sugar, parsley, salt, pepper, and dry rice—to the Instant Pot.

Stir to combine, then seal the Instant Pot lid. Set to Manual or Pressure Cook on High Pressure for 20 minutes.

When the cooking cycle is complete, perform a quick release of the pressure.

Stir the soup and serve hot.

Slow Cooker Hamburger Soup

A robust and savory soup that combines ground meats, fresh vegetables, and seasonings in a slow cooker to develop rich, comforting flavors. Ideal for a cozy family dinner or meal prep, this dish brings together wholesome ingredients in one hearty bowl.

Time
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Servings: 6

Recipe Info
Cuisine: American
Category: Soup, Main Course

Ingredients

• ½ teaspoon ground black pepper
• ½ cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 cup fresh green beans*
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 small bell pepper, chopped*
• 1 14-ounce can diced tomatoes
• 2 large carrots, chopped
• 3 tablespoons tomato paste
• 1 pound lean ground beef
• 1 4-ounce can diced green chilies
• 32 ounces beef broth*
• 1 teaspoon dried thyme
• ½ teaspoon salt
• 2 cups Yukon Gold potatoes, chopped (approximately 3–4 potatoes)
• 1 pound ground sausage*

Optional Add-ins and Garnishes

• Fresh cracked pepper
• Frozen peas
• Parmesan cheese
• Kale, spinach, or other leafy greens

Instructions

In a large, greased skillet, brown the ground beef and sausage over medium heat for about 5–6 minutes, until fully cooked. Drain excess grease, then stir in the salt, pepper, thyme, garlic, chopped onion, and bell pepper.

Continue sautéing the mixture for an additional 3 minutes. Add tomato paste, stirring thoroughly to coat the meat and vegetables. Cook for another 1–2 minutes to intensify the flavor of the paste.

Set the slow cooker to high. Layer the chopped potatoes at the base, followed by the browned meat and vegetable mixture. Add in carrots, celery, green chilies, green beans, diced tomatoes, and Worcestershire sauce. Pour in the beef broth, starting with 2 cups, adjusting as needed during cooking.

Cover and cook on high for 4 hours, or on low for 6 hours. Once cooking is complete, check the tenderness of the vegetables. Taste and adjust seasoning or broth quantity if necessary.

If incorporating greens, stir them in at the end and allow them to wilt for a few minutes.

Serve hot. For added flavor, garnish with freshly cracked pepper and a sprinkle of Parmesan cheese.

Hamburger Soup with Pasta

A nourishing and robust one-pot meal, this hamburger soup with pasta features lean ground beef, mixed vegetables, and macaroni in a rich tomato-infused broth. Perfect for family dinners, it’s budget-friendly, filling, and adaptable for leftovers.

Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 (370g / 13 oz per serve)

Recipe Info
Cuisine: Western
Category: Mains

Ingredients

• 2 bay leaves
• 130g (4.5 oz / 1 cup) frozen corn kernels or fresh corn
• 700g (1.54 lb) lean ground beef
• 130g (2 small ribs) celery, thinly sliced
• 70g (2.46 oz / 4 tbsp) tomato paste
• 180g (6.34 oz) uncooked macaroni or 400g (2½ heaped cups) cooked macaroni
• Salt and black pepper, to taste
• 100g (3.5 oz / ¾ cup) frozen peas or fresh peas
• 2 x 400g (14 oz) cans diced tomatoes
• 70g (1 small) carrot, diced
• 3 cloves garlic, crushed and finely minced
• 100g (3.5 oz / ¾ cup) frozen green beans or fresh beans
• 1 teaspoon dried basil
• 150g (5.3 oz / 1 medium) onion, diced
• 1½ tablespoons olive oil
• Pinch of sugar
• 4 cups beef broth or water with beef stock cubes

Instructions

In a deep, heavy-based saucepan, heat olive oil over medium-high heat. Add diced onion, carrot, celery, and garlic. Sauté, stirring frequently, until the onion turns translucent.

Increase heat to high. Add ground beef to the pan and cook for approximately 5 minutes, breaking it up with a spoon, until no longer pink.

Reduce heat to medium. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Pour in the beef broth, diced tomatoes, sugar, bay leaves, and dried basil. Raise the heat to bring the soup to a boil, then reduce to a simmer. Cover and cook for about 30 minutes.

While the soup simmers, prepare the pasta if not using leftovers. Cook according to package instructions, drain, and rinse under cold water. Set aside.

Add the peas, corn, and green beans to the soup. Bring it briefly back to a boil, then lower the heat and simmer uncovered for 5–10 minutes, until vegetables are cooked. Season to taste with salt and pepper.

Stir the cooked pasta into the soup just before serving, allowing it to heat through. Adjust seasoning as needed. Serve hot.

Vegetable Hamburger Soup

A vibrant and herbaceous twist on classic hamburger soup, this version delivers bold flavor through aromatic herbs, garlic, and a rich tomato-beef broth. Hearty and satisfying, it’s brimming with vegetables and perfect for a nourishing weeknight dinner.

Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cube beef bouillon
• 1 stalk celery, diced
• 3 cups frozen mixed vegetables (corn, green bean, carrot mix)
• Salt and black pepper, to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon dried thyme
• 15 ounces diced tomatoes
• 5 cups beef stock
• 1 whole onion, diced
• 4 cloves garlic, minced
• 2 whole potatoes, peeled and diced
• 1 pound ground beef

Instructions

In a large stockpot or Dutch oven set over medium heat, combine the ground beef, diced onion, and celery. Season with salt and pepper. Sauté until the meat is browned and the vegetables have softened.

Stir in the minced garlic and continue to cook for an additional 2 minutes, allowing the garlic to become fragrant without browning.

Add the diced potatoes, beef stock, canned tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, dried thyme, and beef bouillon cube. Stir thoroughly to incorporate all ingredients.

Increase the heat to bring the mixture to a low boil. Once boiling, reduce to a simmer and cook uncovered for approximately 15 minutes, or until the potatoes are tender.

Add the frozen mixed vegetables to the pot and cook for a few minutes longer, just until the vegetables are heated through.

Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with shredded cheese or fresh herbs if desired.