The first time I made this hamburger soup, the entire kitchen filled with that nostalgic, homey smell that instantly reminded me of cozy weeknights growing up—simmering broth, sweet carrots, hearty potatoes, and well-seasoned ground beef all melding together into one big comforting pot. I remember leaning over the stove as steam fogged up my glasses, feeling that excitement you get when something simple turns out extraordinary. I knew right then that this wasn’t just another soup—it was going to be one of my go-to recipes forever.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers all the comfort and heartiness of a classic stew but with the speed, simplicity, and flexibility of an easy weeknight soup—something you can make whether your pantry is full or you’re down to the “I should really go grocery shopping” basics.
Ingredients
- 1 ½ lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 3 large carrots, sliced
- 1 cup frozen peas
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil (optional, if beef is lean)
When it comes to ingredients, this soup is incredibly forgiving. If you only have beef broth, use that instead of chicken broth—it just makes the soup a little richer. Yukon gold potatoes hold their shape beautifully, but russets work too; just don’t cut them too small. Frozen peas are perfect because they keep their freshness and color, but fresh veggies work wonderfully as well. And if you’re using lean ground beef, a little olive oil helps keep the sauté step smooth and flavorful.
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
I love using my Dutch oven for this recipe because it heats evenly and keeps everything warm long after cooking. If you don’t have one, any large soup pot does the job. A sturdy wooden spoon helps break up the beef easily, and a sharp knife makes prepping the vegetables much faster. I’ve even made this in a stock pot when everything else was in use, and it still turned out wonderful.
Step-by-Step Instructions
I always start by heating my pot over medium-high heat and adding the ground beef. As it hits the pot, it begins to sizzle and release that savory aroma that immediately sets the tone. I break it apart with my wooden spoon until it’s browned and crumbly. If there’s extra grease, I drain it—but if there’s only a little, I leave it because it adds incredible flavor to the base. Once the beef is ready, I toss in the onions and garlic, letting them soften and absorb all that yummy richness.
Next, I stir in the tomato paste and let it cook for a minute or two. This step makes a huge difference; cooking tomato paste briefly caramelizes it, intensifying the flavor in a way you don’t get if you skip it. After the color deepens and it smells slightly sweet and savory, I pour in the chicken broth, scraping up the browned bits from the bottom. Trust me, don’t rush this part—you want every bit of flavor to dissolve into the soup.(See the next page below to continue…)