Hamburger Soup is made with lean ground beef and veggies in a hearty and flavorful tomato-based broth. Comforting and delicious, this budget-friendly hamburger and vegetable soup comes together quickly and reheats beautifully – the perfect weeknight dinner solution!
Why This Recipe Works
This hearty hamburger soup recipe is one of those special meals that basically makes itself. Perfect for busy weeknights or lazy winter weekends, this soup works for all occasions. Made with simple, healthy ingredients like frozen vegetables, canned tomatoes, and ground beef, it’s also super budget-friendly (stretching every single hard-earned dollar as far as possible). The whole family will love this yummy soup. And if you find yourself with leftovers, you’re in luck! This soup keeps in the refrigerator for up to four days.
How to Make Hamburger Soup
1. Start by browning your beef in a large pot or heavy-bottomed Dutch oven. Sprinkle with salt and pepper and break the meat into smaller pieces as it cooks. Once cooked, transfer the beef to a fine-mesh strainer set over a large bowl to drain. Set aside.
2. In the same pot that was used for cooking the ground beef, sauté the onion in a little bit of olive oil. Cook the onion low and slow for about 5 minutes. Toss in the garlic and cook until fragrant, approximately 30 seconds.
3. Add in the canned chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. If you prefer a soupier soup, add a bit more beef broth or water. Mix well and increase heat to high. Bring to a boil.
4. Add the ground beef back to the pot and reduce the heat to low. Cover and allow the soup to simmer for 10-15 minutes.
5. As the soup simmers, cook your noodles to al dente. I always cook my noodles separately to prevent soggy noodles. Feel free to cook the pasta directly in the soup, if preferred. Be sure to add an additional cup of broth if you choose to cook your pasta directly in the soup.
6. Finally, season your soup with additional salt and black pepper, to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.
Recipe Modifications and Variations
- Protein: Swap the ground beef for ground chicken, ground turkey, or mild Italian sausage. Cooked, shredded chicken is also delicious, as are BEANS! You’ll notice I already snuck a can in there 😉
- Veggies: Toss in all your favorite veggies like butternut squash, green beans, kale, bell pepper, zucchini, cabbage, corn, celery, etc.
- Carbs: I added macaroni pasta, but potatoes are wildly popular in many hamburger soup recipes. You can also add rice for a non-potato gluten-free option.
- Cheese: Instantly turn this hamburger soup into ooey-gooey cheeseburger soup with shredded cheddar cheese.
Can you Freeze Easy Hamburger Soup?
Yes. However, for the best results, do not freeze the soup with the noodles. Instead, cook the pasta separately and add them to your soup bowl just before serving.
Storing and Reheating
Storing: Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
Reheating: Reheat over medium heat on the stovetop until simmering or in the microwave. If reheating from frozen, allow the soup to first thaw in the refrigerator overnight before reheating.
What to Serve with Hamburger and Vegetable Soup
This is a great example of a well-rounded stand-alone meal. Of course, I usually serve it with some kind of buttery bread or grilled cheese.
More Ground Beef Recipes,
- 20-Minute Ground Beef Tacos Recipe
- Easy Homemade Sloppy Joes Recipe
- The Best Chili Recipe
- The Best Homemade Hamburger Helper
- Hamburger Stroganoff Recipe (Ground Beef Stroganoff)
- The Best Meatloaf Recipe
- American Goulash Recipe (One-Pot)
If you try making this Beef and Macaroni Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Hamburger Soup Recipe
- 2 tablespoon olive oil
- 1.5 lbs lean ground beef
- 2 large yellow onions - minced
- 5 cloves garlic
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 teaspoon Worcestershire sauce
- 2 tablespoon soy sauce
- 4 cups low-sodium beef broth
- 2 cup water - plus more if needed
- 1 (15-ounce) can cannellini beans
- 16 oz frozen peas and carrots
- 8 oz elbow macaroni
- fresh chopped parsley - to garnish
- Add one teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer the beef to a fine mesh strainer to drain. Set aside.
- Return the pot to medium heat and add the remaining tablespoon of olive oil and minced onions. Cook the onions for 5-7 minutes, stirring frequently, or until starting to soften. And the garlic and cook until fragrant, approximately 30 seconds.
- Stir in the chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce, and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. Mix thoroughly to combine. Increase heat to high and bring to a boil.
- Add the ground beef back to the pot and immediately reduce the heat to low. Cover your pot with a tight-fitting lid and allow your soup to simmer for 10-15 minutes.
- As the soup simmers, cook the macaroni noodles until al dente. Drain and set aside.
- Season with additional salt and pepper to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
- For best results, freeze this soup before adding any pasta. Pasta does not freeze well.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)