Go Back
+ servings
Logo of The Forked Spoon showing Spork
White serving bowl filled with filled with Hamburger Soup made with ground beef, tomatoes, macaroni noodles, peas, and carrots.
4.80 from 40 votes

Hamburger Soup Recipe

Hamburger Soup is made with lean ground beef and vegetables in a rich 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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 313kcal


  • 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.


Calories: 313kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 885mg | Potassium: 791mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5385IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.