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Some nights, the only thing that feels right is a big pot simmering on the stove, the kind that fogs the windows and pulls everyone toward the kitchen. That is exactly where this hamburger soup recipe lives in my house, right between “I’m starving” and “I need comfort.”
It’s the classic American “poor man’s stew” idea, ground beef, potatoes, and vegetables, but handled with a few chef moves so the broth tastes deep and finished, not flat. If you want a one-pot dinner that feeds a crowd and reheats like a dream, this bowl has your name on it.
Why You’ll Love This Recipe
The Umami-Acid Punch: After the ground chuck-style browning, I splash in balsamic vinegar to deglaze, and suddenly the beef tastes cleaner and richer, not heavy. That little hit of acid lifts the tomatoes and makes the whole pot feel restaurant-ready.
One-Pot Simplicity: Everything builds in a Dutch oven, so the broth collects every browned bit and every aromatic whisper from onion and garlic. Cleanup is merciful, and the flavor keeps getting better as it sits.
True Crowd Energy: This soup is hearty, savory, and chunky, which is why kids and adults go back for seconds. It hits the same family-friendly comfort notes as pizza sloppy joes, just in cozy spoonful form.
Ingredients and Substitutions
These are classic pantry and freezer staples that cook up into a thick, tomato-beefy broth with tender potatoes and sweet vegetables. Nothing fussy, just smart building blocks that taste like they simmered all day.
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3 ½ cups beef broth
- 28 ounces canned diced tomatoes with juices, 1 can
- 10.75 ounces condensed tomato soup 1 can
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and black pepper to taste
- 3 cups frozen mixed vegetables or fresh chopped vegetables
Ingredient Notes & Substitutions
Potatoes: Yukon Golds (waxy) stay in neat, tender cubes, while Russets (starchy) soften faster and naturally thicken the broth. If you meal prep, I lean waxy so the texture stays pleasant on day two.
Ground beef: Lean is your friend here because it keeps the soup from getting a greasy cap on top. If you love beefy flavor, a lean ground chuck blend gives that classic diner taste without drowning the broth in fat.
Beef broth: A low-sodium broth lets you season at the end, especially since potatoes drink up salt. When I want that “cooked-all-day” depth on a weeknight, Better Than Bouillon-style concentrate delivers.
Condensed tomato soup: This is the shortcut to body, it makes the soup feel thicker and more cohesive without flour. The tomato flavor lands sweet-savory, which plays beautifully with Worcestershire sauce.
Low-carb variation: Chopped cauliflower or radishes can stand in for potatoes if you want fewer carbs, and they still soak up the broth’s seasoning nicely. Keep the simmer gentle so they do not turn soft too quickly.
Turkey variation: Ground turkey works when you want a lighter pot, but it benefits from extra browning time for flavor. Keep the deglazing step so the soup still tastes full and savory.
How to make hamburger soup recipe
Brown, drain, and build flavor
- Set a Dutch oven over medium-high heat, then add the ground beef with the diced onion and minced garlic. Cook while breaking the meat up until there is no pink left and the pot smells deeply savory, with browned edges forming on the bottom.
- Carefully drain off the fat, this is what keeps the final soup hearty instead of oily. Put the pot back on the heat, then add 1 tablespoon balsamic vinegar and scrape up the browned bits until the bottom looks clean and the aroma turns tangy and meaty.
- Stir in the Italian seasoning and let it toast in the residual fat for about 30 seconds, just until it smells more fragrant and “awake.” This quick blooming makes the herbs taste louder in the finished broth.
Simmer the base
Add the potatoes, beef broth, diced tomatoes with their juices, condensed tomato soup, Worcestershire sauce, and bay leaf. Bring it to a gentle simmer, cover, and cook for 10 minutes, you want soft bubbling, not a rolling boil that can rough up the potatoes.
Finish with vegetables
Stir in the frozen mixed vegetables and keep simmering for 15 to 20 minutes, until the potatoes are fork-tender and the kitchen smells like a full dinner, not just soup. Taste at the end, then season with salt and black pepper until the flavors pop.
The Secret to Depth and Texture
Surface area equals flavor: Hamburger soup beats many cube-of-beef versions because ground meat has more surface area to brown. Those browned edges are where the rich flavor comes from, thanks to the Maillard reaction happening as the beef sears.
The balsamic moment: That quick deglaze with balsamic vinegar cuts through beef fat and tomato sweetness in one move. The result reminds me of the depth you get from a sticky balsamic glaze, but woven into a broth instead of sitting on top.
Carry-over cooking is real: Potatoes keep softening as the soup sits, especially in a hot pot on the stove. When I’m doing meal prep, I aim for “almost tender” and let the last couple minutes happen during resting and reheating.
Blooming for aroma: Dry Italian seasoning tastes best when it hits warm fat before liquid. It is a small step, but it makes the whole soup smell more fragrant and taste more layered.
Pro Tips & Troubleshooting
Pro Tips
- Keep the simmer gentle, a hard boil can break vegetables down too fast.
- If you want a tangier base, replace 1 cup of broth with vegetable juice.
- For extra depth, let the beef brown a bit before stirring constantly.
- If using fresh carrots and celery like a mirepoix, add them during browning so they soften properly.
- Fresh corn can be used instead of frozen, and corn on cob gives a simple, sweet method for prepping it.
Common Mistakes to Avoid
- Skipping the fat drain, it leaves a greasy film on the surface.
- Adding peas or corn too early, they lose color and turn mushy.
- Under-seasoning until the end, potatoes absorb salt aggressively.
- Overcooking the potatoes if you plan to store or freeze leftovers.
Serving & Storage
Serving Ideas
I love this soup with crusty sourdough or soft garlic butter rolls, something to swipe through the tomato-beef broth. A handful of sharp cheddar or a few fresh Parmesan shavings melts in and leans into the umami.
When I want a lighter table, I pair it with something crisp and punchy, and steak salad brings that fresh bite that balances the richness. Even a simple vinaigrette on greens does wonders here.
Storage & Make-Ahead
In an airtight container, hamburger soup keeps well in the refrigerator for 3 to 4 days. Reheat gently so the vegetables stay intact and the potatoes do not collapse into mush.
Freezing works, but potatoes can go a little grainy after thawing. If the batch is meant for the freezer, slightly undercook the potatoes, then finish tenderness when reheating.
Classic Hamburger Soup With Balsamic Twist
Equipment
- Dutch oven
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3.5 cups beef broth
- 28 ounces canned diced tomatoes with juices 1 can
- 10.75 ounces condensed tomato soup 1 can
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and black pepper to taste
- 3 cups frozen mixed vegetables or fresh chopped vegetables
Instructions
Brown, drain, and build flavor
- Set a Dutch oven over medium-high heat, then add the ground beef with the diced onion and minced garlic. Cook while breaking the meat up until there is no pink left and the pot smells deeply savory, with browned edges forming on the bottom.
- Carefully drain off the fat to keep the soup hearty instead of oily. Return the pot to the heat, add 1 tablespoon of balsamic vinegar, and scrape up the browned bits until the bottom of the pot is clean.
- Stir in the Italian seasoning and let it toast in the residual fat for about 30 seconds until it becomes fragrant.
Simmer the base
- Add the potatoes, beef broth, diced tomatoes with their juices, condensed tomato soup, Worcestershire sauce, and the bay leaf. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes.
Finish with vegetables
- Stir in the frozen mixed vegetables and continue simmering for 15 to 20 minutes until the potatoes are fork-tender. Taste the soup and season with salt and black pepper until the flavors pop.
Notes
Nutrition
Conclusion
This hamburger soup recipe is weeknight comfort with real backbone, savory beef, tender potatoes, and a broth that tastes like you fussed more than you did. The balsamic deglaze is my quiet trick, it turns a quick simmer into something that feels rounded and special.
If you have ground beef on hand, this is one of the best ways to stretch it into a full, satisfying dinner. On cozy nights when you want another comforting prep-ahead option, a ground beef casserole scratches the same itch in a different way.
