No matter what season, the chances good that the answer to “What’s for dinner?” is going to be “Soup!”
It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious.
How to Make Hamburger Soup
This hamburger soup is a quick meal when you need it, but it tastes like it has been tucked away on the stove for hours.
The key ingredient is, of course, hamburger. Brown the hamburger first, and then use the fat released by the meat to cook the vegetables. This gives the veggies great flavor!
Finally, simmer the soup with broth and diced tomatoes for just twenty minutes and you’re done. Easy.
Serve it with some crusty garlic bread on the side for a perfect home-cooked meal!
Make It Your Own
Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne.
You can also turn it into “cheeseburger soup” by stirring in some shredded cheddar cheese at the very end!
How to Store and Freeze Hamburger Soup
Leftover soup will keep in the fridge for up to five days, or frozen for up to three months.
To freeze, let the soup cool completely and then transfer it to freezer-safe containers or bags, pressing out as much air as possible, and freeze. Thaw overnight in the fridge, or just warm the soup straight from the freezer in a saucepan over low heat.
Check out these other easy soups!
- Simple Cauliflower Soup
- Broccoli Cheddar Soup
- One Pot Chicken and Rice Soup
- Weeknight Chicken Ramen
- Easy Fish Stew with Ginger and Tomatoes
Quick & Easy Hamburger Soup RecipePrint
- 1 to 1 1/3 pound ground beef
- 1 cup diced yellow onion (from 1 small onion or 1/2 large onion)
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 sweet bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups beef broth
- 1/2 cup red wine, optional
- 1 cup elbow macaroni, optional
1 Brown the beef: In a large Dutch oven or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks.
When browned, use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.
2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat).
Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.
3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine.
Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed.
4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender.
5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.
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