Hamburger Beef Soup
So, About This Hamburger Beef Soup (and My Odd Tuesday)
Okay, so let’s just say Hamburger Beef Soup basically saved my Tuesday night. It was the kind of day where the only thing in the fridge was a stubborn half onion and a slightly sad pack of ground beef, but guess what? That’s all you need to get the ball rolling. This soup’s always been one of those back-pocket recipes for me—like, my mom made it when we were kids (and let the record show: hers was more of a stew because she’d always forget to add enough broth). Anyway, last winter, my youngest tried to throw in a handful of cheese puffs—don’t recommend that—but it did teach me to be a bit bolder with soup experiments. And, honestly, who doesn’t love something you can throw together in one pot while half-listening to a podcast and maybe even wrangling a rogue cat off the counter?
Why I Keep Coming Back to This Soup
I’ll be real with you: I make this Hamburger Beef Soup when I’m wiped out but still want something that feels like a hug in a bowl. My family goes a bit bananas for it (even the pickiest eater, who’s got a sixth sense for hidden veggies, is on board—though I did have to bribe her with extra crackers once). Plus, it’s the kind of soup where you can toss in whatever’s left in the veggie drawer. If I’m in a rush, I’ve even swapped in frozen mixed veg—nobody noticed. And sometimes, if I’m feeling fancy (or lazy?), I just dump everything in and let it simmer while I fold laundry. Also, it’s so forgiving; if you mess up and add too many potatoes, it just gets chunkier. No big deal.
What You’ll Need (and What You Can Sub In)
- 500g ground beef (I’ve used turkey before when the store was out—pretty decent, actually)
- 1 large onion, diced (red onion gives it a bit of a bite, but regular yellow’s fine—my grandma always said to use Vidalia, but who has those just lying around?)
- 2-3 garlic cloves, minced (or, in a pinch, a healthy squeeze of garlic paste from the tube)
- 3 carrots, chopped (I’ve used baby carrots when that’s all I’ve got—just chop ’em smaller)
- 2 celery stalks, chopped (not a celery fan? Leave it out. I won’t tell)
- 2 medium potatoes, diced (Yukon Gold are dreamy, but russets work too)
- 1 can (400g) diced tomatoes (sometimes, I’ll use fire-roasted for more oomph)
- 4 cups beef broth (cube, carton, homemade—doesn’t matter much)
- 1 cup frozen peas (or green beans, or corn—whatever you like)
- 1 tsp dried oregano (or Italian seasoning, or honestly, just pinch whatever’s in the cupboard)
- 1 bay leaf
- Salt & pepper to taste
Here’s How I Throw It Together
- Brown the beef. Heat up a big soup pot (mine is a little battered, but it gets the job done) over medium-high. Toss in the ground beef. Break it up with a wooden spoon. Add a good pinch of salt and pepper. Once it’s mostly browned—don’t worry if there’s a bit of pink left—scoop out most of the fat (unless you like it a little richer, which sometimes I do, so I leave a bit in).
- Add the onions and garlic. Toss in the diced onion and garlic. Stir for a couple minutes. This is where I usually sneak a taste—just to check the salt, promise.
- Veggies go in. Carrots, celery, potatoes—toss ’em all in. Stir it around. If it looks a bit dry, don’t freak out; the tomatoes and broth are coming.
- Tomatoes, broth, and seasonings. Dump in the can of tomatoes (juice and all), pour in the broth, add your oregano, bay leaf, and another pinch of salt. Bring the whole thing to a gentle boil (medium-high usually does it).
- Simmer time. Once it’s bubbling, drop the heat down and let it simmer for 20-25 minutes. Go read a book, or, if you’re me, chase the dog around for a bit. Just give it a stir now and then so nothing sticks.
- Peas and finishing touches. Toss in the peas (or corn, or whatever’s handy) about 5 minutes before you’re ready to eat. Taste, add more salt and pepper if it needs it. If it looks a bit thick, add a splash of water or broth. If it’s too thin—eh, just let it simmer uncovered for a few more minutes.
- Dish it up. Fish out the bay leaf (confession: I’ve forgotten more than once and survived). Serve hot.
What I’ve Figured Out (The Hard Way)
- If you let it sit on the stove too long, the potatoes get mushy. Not the end of the world, but, you know, potato sludge isn’t my jam.
- Actually, I find it works better if you brown the meat really well—gets more flavor in the broth.
- Once I tried using leftover roast beef instead of ground. Wasn’t the same—kind of chewy, honestly.
- Adding a splash of Worcestershire sauce is a game-changer (unless you’re out, then just skip it).
What Else I’ve Tried (Some Hits, One Miss)
- Swapped ground beef for ground turkey: surprisingly tasty; just add a dash more salt.
- Used sweet potatoes instead of regular: makes it sweeter, but not in a bad way.
- Tried to make it spicy by dumping in a jar of salsa—nope, tasted like chili’s weird cousin. Wouldn’t do that again, but hey, you live and learn.
- Sometimes I toss in a handful of pasta at the end (macaroni’s a winner); just add extra broth if you do.
What You’ll Need (And If You Don’t Have It…)
- Big soup pot or Dutch oven (but I’ve made it in a giant frying pan with high sides when I was in a pinch, just needed to stir more often)
- Wooden spoon (or honestly, any stirrer—I used a silicone spatula once)
- Cutting board & knife (unless you buy pre-chopped veggies, which is totally legit)
Can You Store It? (If There’s Any Left…)
In theory, Hamburger Beef Soup keeps great in the fridge for 3-4 days. In practice, it barely lasts a day in my house. If you’re somehow more disciplined, just stick it in an airtight container. Freezes well too, though the potatoes get a tad soft—still tasty though. Reheat gently on the stove or zap it in the microwave. Actually, I think it tastes even better the next day (if you’re lucky enough to have leftovers).
How We Eat It (The Soup, Not the Pot)
I like to ladle it into big bowls and sprinkle a bit of shredded cheddar on top—my dad always did that, and now I do too. A couple of crackers or a hunk of crusty bread on the side, and you’re sorted. Oh, and if you want something green, a quick salad works, but honestly, who’s judging? Check out this no-knead bread if you want a dead-easy bread to dunk (I make it when I remember in the morning, which is… not often).
Mistakes I’ve Made (So You Don’t Have To)
- Once I tried rushing the simmer step—ended up with crunchy carrots and slightly raw potatoes. Would not recommend. Give it time.
- Don’t skip seasoning as you go. I always thought I could just dump salt in at the end, but it never tastes quite right.
- Leaving the lid off: your soup will thicken and might stick to the bottom; I set a timer now so I don’t forget.
Soup FAQ (Yes, People Actually Ask Me These!)
- Can I make this in a slow cooker?
- Yep, totally! Brown the beef first, then dump everything in. Cook on low for 6-8 hours. It’s even lazier—love that.
- What if I don’t eat beef?
- Turkey or chicken mince works. Or, for a veggie version, check this veggie soup (I used it once when I was out of meat and, honestly, not bad at all).
- How can I make it thicker?
- Let it simmer uncovered for a bit longer, or mash a few of the potatoes right in the pot. Easy fix.
- Can I add noodles?
- For sure—just throw in your favorite shape near the end, maybe 10 minutes before you want to eat. Add more broth if you go wild on the noodles, though.
- Is this soup gluten-free?
- As written, yes, if your broth is gluten-free (some cubes aren’t, so double-check). Otherwise, you’re in the clear.
- What if my soup’s kinda bland?
- Season more! Or a splash of Worcestershire sauce, or a squeeze of tomato paste. If you like spice, a pinch of chili flakes never hurt anyone (well, except that one time I added way too much…)
Anyway, there you go. Hamburger Beef Soup—comfort food in a pot, with a few kitchen stories mixed in. If you try it, let me know how yours turns out or what accidental variations you stumble across. And if you want to deep-dive into the science of soup (nerd alert!), Serious Eats has a killer guide that’s worth a peek. Happy cooking, mate!
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup frozen green beans
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
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2Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant.
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3Stir in carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
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4Add diced tomatoes, beef broth, green beans, basil, salt, and black pepper. Bring to a boil.
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5Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are tender.
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6Taste and adjust seasoning if needed. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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