...
Go Back
A vibrant top-down view of a hearty bowl of hamburger soup, garnished with fresh parsley, on a dark speckled countertop.

A rich, one-pot hamburger soup that's packed with ground beef, potatoes, mixed vegetables, and a tomato-based broth. Perfect for busy weeknights or chilly weekends — comforting, budget-friendly, and always a hit with the whole family.
Print Recipe Pin Recipe
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 medium potatoes, peeled and diced
  • 3 1/2 cups beef broth
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (10.75 oz) condensed tomato soup
  • 2 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • salt and black pepper, to taste
  • 3 cups frozen mixed vegetables (or fresh chopped veggies)

Equipment

  • Dutch oven or large soup pot (5-quart or larger)
  • Cutting Board
  • Sharp knife
  • wooden spoon or spatula

Method
 

  1. Dice onion, mince garlic, and peel/dice potatoes. Measure remaining ingredients for efficient cooking.
  2. In a Dutch oven over medium-high heat, brown the ground beef. Add onion and garlic. Cook until beef is fully browned and onion is soft.
  3. Drain excess fat from the pot to reduce greasiness.
  4. Add diced potatoes, beef broth, diced tomatoes, and condensed tomato soup. Stir to combine.
  5. Stir in Worcestershire sauce, Italian seasoning, and bay leaf. Increase heat and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 10 minutes.
  7. Stir in frozen mixed vegetables. Cover and simmer for another 15–20 minutes until potatoes are tender.
  8. Remove bay leaf. Taste and season with salt and pepper as needed. Serve hot.

Notes

Use lean ground beef or substitute ground turkey for a lighter version. Red or Yukon gold potatoes add a firmer bite. Add chopped fresh vegetables in place of frozen if preferred. For more depth, try a pinch of smoked paprika or chili powder.