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    Home » What We're Eating » Grandmother's Hamburger Soup

    Grandmother's Hamburger Soup

    Published: Nov 10, 2020 by Blair Lonergan

    Jump to Recipe
    Long collage image of Hamburger Soup
    Overhead shot of a bowl of hamburger vegetable soup with text title box at top
    Close up shot of a ladle full of hamburger vegetable soup with a text title box at the top
    Ladle serving old fashioned hamburger soup with text title overlay
    Overhead image of two bowls of hamburger soup recipe with text title overlay

    This simple, healthy, and easy Hamburger Soup recipe is pure comfort in a bowl, and it has stood the test of time for generations! Loaded with ground beef, vegetables and potatoes, the one pot meal can be made on the stovetop or in the slow cooker for a simple weeknight dinner.

    Close up shot of a ladle serving Hamburger Soup from a big pot

    The Best Hamburger Soup Recipe

    My Great Aunt Bee has helped carry on my grandmother's memory by sharing with me some of the recipes that they enjoyed together. This easy Hamburger Soup is the one dish that Aunt Bee has talked about the most, and she has continued to make it (along with her friends and family) long since my grandmother passed away.

    What is Hamburger Soup?

    Hamburger soup is a hearty and nourishing one pot meal that's made with ground beef (also called "hamburger" meat), vegetables and often potatoes, macaroni (or other pasta), rice or barley. The base is typically a thin beef or tomato-based broth, but you can also find creamy versions (sometimes called Cheeseburger Soup). This Hamburger Vegetable Soup also includes plenty of garlic, oregano, thyme, bay leaf, and crushed red pepper flakes for a little bit more flavor!

    Overhead shot of two bowls of old fashioned hamburger soup recipe

    How to Make Easy Hamburger Soup

    I always prepare a big pot of this hamburger vegetable soup in a Dutch oven on my stovetop because it's very easy and it comes together quickly. This isn't one of those soups that takes hours to simmer on the stovetop. Instead, if you can brown some ground beef, you can handle this soup! That said, you can also adapt the recipe for the slow cooker, so you'll find those directions below if you prefer the Crock Pot method.

    Ingredients for Hamburger Vegetable Soup

    • Ground beef
    • Onion
    • Garlic
    • Carrots
    • Celery
    • Can of diced tomatoes
    • Green beans
    • Potatoes
    • Beef broth and water
    • Tomato paste
    • Oregano, thyme, bay leaf, crushed red pepper flakes, salt and pepper
    • Fresh parsley

    Fresh vegetables in soup pot for Hamburger Soup

    1. Brown ground beef, onion and garlic. Drain off fat.
    2. Add vegetables, potatoes, broth, water and seasoning. Bring to a boil.
    3. Reduce heat to low; cover, simmer for 15-20 minutes.

    Pouring beef broth in hamburger soup pot

    Crockpot Hamburger Soup

    To prepare the hamburger soup in the slow cooker, brown the beef, onion and garlic in a skillet and drain off fat; transfer to the slow cooker. Add the remaining ingredients, cover, and cook on LOW for 6-8 hours or on HIGH for 2-3 hours.

    Side shot of old fashioned vegetable beef soup recipe served in white bowls

    What to Serve with Hamburger Soup

    This old-fashioned vegetable beef soup recipe is really an entire meal in one pot! You don't necessarily need any additional sides, but here are a few options that go well with hamburger soup if you'd like to round out your meal:

    • Southern Buttermilk Biscuits or Drop Biscuits (shown here)
    • A crusty loaf of No-Knead Bread
    • Garlic Bread
    • Soft Dinner Rolls
    • Corn Muffins or Skillet Cornbread
    • Pumpkin Bread or 2-Ingredient Pumpkin Muffins
    • Virginia Spoon Bread
    • 3-Ingredient Beer Bread
    • A green salad dressed with Italian Balsamic Vinaigrette or Buttermilk Dressing
    • Wedge Salad

    Storage

    This is a great make ahead meal that you can prepare in advance and then stash in your refrigerator or freezer for quick meals later in the week. The hamburger soup will last in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. If freezing, be aware that the potatoes may become mushy when thawed.

    Overhead image of hamburger vegetable soup with a ladle in a big Dutch oven

    Recipe Variations

    My grandmother's recipe is obviously very basic. I have tweaked it over the years on many different occasions, depending on the ingredients that I have on hand. Here are a few additional ideas to put in Hamburger Soup:

    • Hamburger Soup with Cabbage: this is one option that my grandmother actually used regularly. You can see my Slow Cooker Cabbage Soup recipe here, which is really just a modified version of this soup.
    • Noodles or Pasta: in lieu of the potatoes, add a few cups of cooked macaroni, egg noodles, rotini or other pasta of choice.
    • Rice or Barley: both of these short grains make a nice addition to the soup as well! Stir in a few cups of cooked rice or barley at the end of the cooking time.
    • Try adding more of your favorite seasoning, such as turmeric, paprika, chili powder, or even a dash of curry powder.
    • Fresh herbs! A bit of fresh parsley is the perfect way to brighten up the soup at the very end. My memory of my grandmother's food is that it was always garnished with fresh parsley! Feel free to use chives, rosemary, or other fresh herbs of choice.

    Spoon scooping up hamburger soup from a bowl

    Tips for the Best Hamburger Soup Recipe

    • Cut the carrots into a fine dice so that they're soft by the time the potatoes are done. You don't want hard, crunchy carrots in your soup, but you also don't want to have to overcook the potatoes in order to give the carrots time to finish.
    • Simmer the soup just long enough for the potatoes to become tender. This typically takes about 15-20 minutes. If you simmer too long, they can become mushy.
    • Adjust the heat by using more or less red pepper flakes.
    • Depending on the broth that you use, you might need more (or less) salt and pepper. Just taste and season until it's exactly how you like it!

    Overhead image of two bowls of easy hamburger soup on a wooden table

    More Old-Fashioned Soup Recipes to Try

    • Beef Barley Soup
    • Easy Chicken Noodle Soup
    • Roasted Butternut Squash Soup
    • Lentil Soup
    • Crock Pot Vegetable Soup
    Close up shot of a ladle serving Hamburger Soup from a big pot
    Print Pin
    4.8 from 5 votes

    Grandmother's Hamburger Soup

    This simple, healthy, and easy Hamburger Soup is pure comfort in a bowl, and it has stood the test of time for generations!
    Course Lunch or Dinner
    Cuisine American
    Keyword Hamburger Soup, Hamburger Vegetable Soup
    Prep Time 15 minutes
    Cook Time 35 minutes
    0 minutes
    Total Time 50 minutes
    Servings 18 cups
    Calories 163kcal
    Author Blair Lonergan

    Ingredients

    • 2 lbs. ground beef
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 3 carrots, peeled and diced
    • 3 ribs of celery, diced
    • 1 (14.5 oz) can diced tomatoes, not drained
    • 2 cups green beans (I use frozen cut green beans)
    • 4 large red potatoes (about 1½ lbs. total), diced into 1-inch cubes
    • 2 tablespoons tomato paste
    • 4 cups beef broth or beef stock
    • 2 cups water
    • 1 bay leaf
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • Pinch crushed red pepper flakes (or more, to taste)
    • ¼ cup chopped fresh parsley
    • Salt and pepper to taste

    Instructions

    • Brown the beef, onion and garlic in a large pot over medium-high heat. Drain, and return to pot.
    • Add carrots, celery, tomatoes, green beans, potatoes, tomato paste, broth, water, bay leaf, oregano, thyme, red pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender (approximately 15-20 minutes). Remove from heat; stir in parsley. Season with additional salt and pepper, if necessary. Remove bay leaf before serving.

    Notes

    The soup will last in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. If freezing, be aware that the potatoes may become mushy when thawed.

    Nutrition

    Serving: 1cup | Calories: 163kcal | Carbohydrates: 16g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 175mg | Potassium: 749mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1916IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Sarah @ The Gold Lining Girl

      November 21, 2014 at 9:10 am

      I love soup, and this one looks so delicious! I love that it's really cozy and comforting, but healthy too! It's wonderful that have you have someone like Aunt Bee to keep memories of your grandmother alive and to share those things together!

      Reply
      • Blair

        November 22, 2014 at 7:24 pm

        Thanks, Sarah!

        Reply
      • Violet

        June 01, 2021 at 12:18 am

        Thank you... will try both in time. Look good...my style !

        Reply
    2. angiesrecipes

      December 14, 2018 at 12:30 am

      This looks incredibly comforting, delicious and packed full of flavours!

      Reply
    3. Karly

      December 14, 2018 at 9:29 am

      This looks so good! Pinning

      Reply
      • Blair

        December 14, 2018 at 1:03 pm

        Thanks, Karly!

        Reply
    4. Paulette Allickson

      December 17, 2018 at 1:39 am

      Wow, this sounds almost like my hamburger soup! The only difference is that instead of the beef broth and the water, I use a large can of low-sodium tomato juice and a large can of low-sodium V8 juice. Oh, and 2 large diced potatoes...and no green beans...Okay, I DID say "almost" like mine! 🙂

      Reply
      • Blair

        December 17, 2018 at 8:39 am

        Your version sounds delicious, too!!! Total comfort food, right?!

        Reply
        • Stingray

          June 13, 2019 at 3:09 am

          My grand mother made something like this only she added cooked elbo Macao just before serving other call it beef macaroni soup but we always called it hamburger doup alwah hit the spot after a day of sleddingor Ice hockey

          Reply
          • Blair

            June 13, 2019 at 5:50 am

            The elbow macaroni is a perfect addition! 🙂

            Reply
    5. Alyssa

      December 20, 2018 at 9:47 am

      Hello!
      I'm a brand new cook (like making ramen was the extent of my skills a month ago), and your simple, affordable meals and easy to understand directions are a life-saver. I was thinking that beans actually sound good to add to this stew (would they be???) and if I got a normal can of black/white beans at the store, how/when would I incorporate them into the meal? Would I drain and rinse them first? Also, I love these one-pot kind of meals, could you possibly post more of them/link a few of them if you get a chance to respond please? Thank you!

      Reply
      • Blair

        December 20, 2018 at 10:54 am

        Hi, Alyssa! Congrats on learning to cook -- you should be really proud of yourself for making the effort, and it will just continue to get easier!

        Beans would be a great addition to this soup (any kind that you like is fine). Definitely drain and rinse them first. You can go ahead and add them to the pot at the same time as the carrots, celery, tomatoes, etc.

        So many of the recipes on my site are made in one dish or one pot. You can use the search bar if you're looking for something specific, or try browsing these links:
        - Dump-and-Bake Recipes: https://www.theseasonedmom.com/?s=dump
        - Slow Cooker recipes (these are often one-pot options): https://www.theseasonedmom.com/?s=slow+cooker
        - One Pot: https://www.theseasonedmom.com/?s=one+pot
        - Sheet Pan Dinners: https://www.theseasonedmom.com/?s=sheet+pan

        Those should get you started! 🙂

        Reply
        • Alyssa F

          December 20, 2018 at 11:43 am

          Ah! I appreciate the fast response. Thank you so much for the links - I can't wait to try them! You will probably be seeing me asking more newbie questions as I go. Thanks again and I hope you have a good day =)

          Reply
      • Nelda

        June 04, 2021 at 2:18 pm

        Lima beans or field peas are a delicious addition to a downhome soup like this. Draining or not draining is entirely up to you and your tastes.

        Reply
    6. nicole (thespicetrain.com)

      January 02, 2019 at 10:40 pm

      What a delicious-sounding recipe and such a wonderful photo, those tiny hands are just adorable.:)

      Reply
      • Blair

        January 03, 2019 at 8:28 am

        Thanks, Nicole! 🙂

        Reply
    7. Leslie

      February 19, 2019 at 8:23 pm

      5 stars
      I actually used 2lbs of ground beef, added 4 diced potatoes, an extra carrot and extra celery and 2 T of better than bouillon roasted beef base
      ... Delicious!!!

      Reply
      • Blair

        February 20, 2019 at 2:06 pm

        Yay! I'm so glad that you enjoyed it, Leslie! Your additions sound perfect!

        Reply
    8. Barb

      April 24, 2019 at 7:36 pm

      I’m curious about why you say to drain the tomatoes. I’m making it now. I thought there would be nutrients in the juice and would just add less water.

      Reply
      • Blair

        April 25, 2019 at 6:00 am

        Hey, Barb! I drain the tomatoes because that's how my grandmother did it! 🙂 Honestly, you can certainly use the juice in the can, if you like. I think it might water down the broth a bit, but it's not going to make a big difference either way. Enjoy!

        Reply
        • Barb

          April 25, 2019 at 10:14 am

          5 stars
          Hi Blair, so I didn’t drain the tomatoes, and it didn’t water down the soup at all because I just adjusted the amount of water I used. I added a teaspoon of curry to it as well. It was yummy! Thanks for the recipe. 🙂

          Reply
          • Blair

            April 25, 2019 at 8:24 pm

            Perfect! Thanks for letting me know, Barb!

            Reply
    9. Rae Nikolai

      October 25, 2019 at 10:00 am

      I season this with just Herbs De Provence. and substitute broccoli for beans ....Ham soup... swap out hamburger, Herbs De Provence, and beef broth with ham, chicken broth, and nutmeg (1 tablespoon sounds like a lot but it is just right).
      ps We loved Yoder's when we lived in Lynchburg, VA. We now live in Iowa and miss VA.
      do you take recipe suggestions?

      Reply
      • Blair

        October 26, 2019 at 4:48 am

        Hi, Rae! We were practically neighbors when you lived in Virginia! 🙂

        I love how you've adapted the recipe to make it your own. I bet your version is delicious.

        And YES -- I love when readers share their favorite recipes with me, make recipe requests or offer suggestions. Feel free!

        Reply
    10. Lou

      January 20, 2021 at 10:02 pm

      5 stars
      So incredibly delicious. Thanks for the recipe. It’s now a part of the weekly rotation, at least through the end of winter. My grandmother would definitely approve (and maybe say add okra)!

      Reply
      • Blair

        January 21, 2021 at 5:18 am

        Hah! Thanks, Lou! Okra would be a great addition. 🙂

        Reply
    11. Evonne

      March 11, 2022 at 8:06 pm

      Great recipe only thing I'd change is the cook time unless you like your veggies al dente. Other than that it was delicious and I will be making again!!

      Reply
      • Blair Lonergan

        March 12, 2022 at 5:24 am

        Thanks, Evonne!

        Reply
    12. Mary Bonacci

      March 21, 2022 at 7:57 am

      4 stars
      My guys loved the soup. It had a very ‘sweet’ flavor profile they all love. Do have suggestions to make it more savory? Worchesteshire? Soy sauce? Perhaps the cabbage helps?
      Thanks for your recipe .

      Reply
      • Blair Lonergan

        March 21, 2022 at 10:16 am

        Hi, Mary! Yes, adding Worcestershire sauce would definitely give it some great umami, salty, savory flavor. That would be a delicious addition. Just start with a small amount and add it gradually until it tastes the way you like it. A little bit goes a long way! 🙂

        Reply
    13. Sandra W.

      April 05, 2022 at 2:06 am

      5 stars
      Hello, Blair:
      Let's just say that I used this recipe as a base. I made a few drastic changes to it, and it still came out great! This is a meal all by itself.
      So, Thank You for posting this one.
      Sandra W.

      Reply
      • Blair Lonergan

        April 05, 2022 at 5:19 am

        Thank you, Sandra! I'm so glad that you were able to make it your own. That's the best part of cooking! 🙂

        Reply

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