How to Make Classic Hamburger Soup: Step-by-Step Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
1 tablespoon olive oil: For sautéing the aromatics
1 ½ pounds ground beef (lean): Use 85/15 for the best balance of flavor and fat
1 medium yellow onion, diced: Adds subtle sweetness
3 cloves garlic, minced: Use fresh; skip powdered substitutes
3 medium carrots, peeled & sliced: Cut evenly for consistent cooking
2 celery stalks, diced: Adds aromatic base and texture
3 medium potatoes, peeled & cubed: Yukon gold or russets work best
1 can (14.5 oz) diced tomatoes: Fire-roasted adds extra depth
2 tablespoons tomato paste: Rich, concentrated flavor enhancer
4 cups beef broth (low sodium): Homemade or boxed
1 teaspoon dried basil
1 teaspoon dried oregano
Salt & black pepper to taste
Chopped fresh parsley (optional): For garnish
Step-by-Step Instructions
- Sauté aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds.
- Brown the beef: Add ground beef, breaking it apart with a wooden spoon. Cook until fully browned, about 6–8 minutes. Drain excess fat if necessary.
- Build the base: Stir in tomato paste, oregano, and basil. Let cook for 1 minute to activate the herbs.
- Add vegetables and broth: Add carrots, celery, potatoes, diced tomatoes (with juices), and beef broth. Stir to combine.
- Simmer slowly: Bring to a boil, then reduce heat to low. Cover partially and simmer 20–25 minutes until vegetables are tender.
- Season and finish: Taste and adjust salt and pepper. Ladle into bowls, top with parsley if using, and serve hot.
Chef’s Insight: Don’t let the garlic brown—it turns bitter quickly and overwhelms the broth.
Pro Tips & Common Mistakes to Avoid
Keep pieces hearty so they hold their structure while simmering.
Low and slow draws out the natural sweetness of the vegetables and deepens flavor.
Especially after adding the broth and tomatoes. Canned goods vary in saltiness.
Don’t overcook potatoes: They should be fork-tender, not falling apart.
Skipping tomato paste? Don’t. It builds richness and umami in every spoonful.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup is just as good the next day, if not better. Store leftovers in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months—just let it cool first. Reheat gently on the stove or in the microwave with a splash of broth to loosen the texture.
How to Make Classic Hamburger Soup: Step-by-Step Recipe
Ingredients
- 1 Tbsp Olive oil
- 1½ Pounds Ground beef
- 1 Medium Yellow onion
- 3 Cloves Garlic cloves
- 3 Medium Carrots
- 2 Stalks Celery stalks
- 3 Medium Potatoes
- 1 Can Diced tomatoes
- 2 Tablespoon Tomato paste
- 4 Cups Beef broth
- 1 Teaspoon Dried basil
- 1 Teaspoon Dried oregano
- To taste Salt
- To taste Black pepper
- Optional Fresh parsley
Instructions
- Sauté aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds.
- Brown the beef: Add ground beef, breaking it apart with a wooden spoon. Cook until fully browned, about 6–8 minutes. Drain excess fat if necessary.
- Build the base: Stir in tomato paste, oregano, and basil. Let cook for 1 minute to activate the herbs.
- Add vegetables and broth: Add carrots, celery, potatoes, diced tomatoes (with juices), and beef broth. Stir to combine.
- Simmer slowly: Bring to a boil, then reduce heat to low. Cover partially and simmer 20–25 minutes until vegetables are tender.
- Season and finish: Taste and adjust salt and pepper. Ladle into bowls, top with parsley if using, and serve hot.
Notes
- Balance Is Built, Not Thrown Together: A great hamburger soup isn’t just ground beef with broth—it’s a carefully layered harmony of sautéed aromatics, tender vegetables, and rich tomato base that builds complexity one step at a time.
- Texture Management Is Key: Let the vegetables hold their character. Potatoes should stay tender without falling apart, and carrots must still offer a gentle bite. Overcooking turns heartiness into mush.
- Sauté With Patience: Browning the beef and sweating the onions is more than a step—it’s the foundation of depth. Give each element time to unlock its natural flavor.
- Tomato Control Matters: Tomato paste and diced tomatoes bring acidity and body, but balance them with the broth so the result is bold, not overpowering.
- Finish Like a Chef: A small touch of freshness—chopped parsley, cracked pepper, or even a splash of vinegar—right before serving wakes up the soup and gives it that finishing chef’s touch.
FAQs
This Classic Hamburger Soup isn’t just a retro recipe—it’s a hearty, high-flavor revival of a family favorite that holds its own in any modern kitchen. Whether you’re meal-prepping, feeding a crowd, or just craving warmth in a bowl, this dish brings that old-school comfort with chef-level depth.
