Kitchen notes · a little help before you start
Hamburger Soup Recipe
Hamburger soup is the sort of dinner that makes a deep bowl feel right. There is beef in the tomato broth and plenty of vegetables in every spoonful. Sit down with it while it is hot and enjoy a meal that asks very little ceremony.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Break up the beef
Cook the ground beef with the onion and seasonings, separating it as it browns so the soup has smaller pieces throughout.
2. Stir the broth mixture well
Add the tomato sauce, broth, diced tomatoes and Italian seasoning together, stirring before bringing the soup to a boil.
3. Vegetables join later
Let the broth and beef simmer uncovered before adding the frozen vegetables for their own final cooking stretch.
Get to know the ingredients
Keep the tomato juices
The diced tomatoes are specifically undrained. Tip their juices into the pot along with the beef broth and tomato sauce.
Frozen vegetable mixture
The listed blend includes peas, corn, carrots and green beans. Add it at the later stage of the simmer.
Chopped yellow onion
The onion cooks with the ground beef from the start, before the soup's liquids and Italian seasoning are stirred in.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Hamburger Soup Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish the vegetable simmer
After adding the frozen vegetables, give them the full final cooking stage before bringing the soup to the table.
A little more help as you go
Keep the lid off
The low-heat simmer is uncovered in the directions. Leave the pot open during that stage before adding the vegetables.
Use the large pot from the start
A large pot or Dutch oven holds both the beef-browning stage and the full soup once the liquids are added.
A few questions you might have
Do I cook the onion separately?
It goes in with the ground beef, salt and pepper. Cook that mixture together until the beef is browned.
Does tomato sauce replace the diced tomatoes?
Both are included. Add the tomato sauce and undrained diced tomatoes together with the broth and Italian seasoning.
Should the soup keep boiling the whole time?
Bring it to a boil, then reduce the heat to low for the uncovered simmer and later vegetable cooking.
When does the Italian seasoning go in?
Stir it into the browned beef and onion along with the tomato sauce, beef broth and diced tomatoes.
Are the frozen vegetables added during browning?
They go in after the beef and broth have simmered, followed by another fifteen minutes of cooking in the soup.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
