Name: Hamburger Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 medium onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces; 4 cups beef broth; 1 (28-ounce) can diced tomatoes, undrained; 1 (10.75-ounce) can condensed tomato soup; 2 teaspoons Worcestershire sauce; 1 teaspoon Italian seasoning; 1 bay leaf; 3 cups frozen mixed vegetables; Salt and black pepper, to taste

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Hamburger soup with ground beef, potatoes and mixed vegetables in tomato broth in a white bowl.

Hamburger soup is a hearty, tomato-based soup made with ground beef, potatoes and vegetables. This version uses lean ground beef, Yukon Gold potatoes, frozen mixed vegetables and a can of condensed tomato soup for a savory broth that brings the whole pot together.

The stovetop recipe makes about 8 servings in 55 minutes, including 15 minutes of prep. Cut the potatoes into even ½-inch pieces, add the frozen vegetables near the end, and keep the simmer gentle. The Beautiful 10-in-1 multi-cooker directions below are a separate, longer cooking option.

This is the kind of practical supper that puts a pound of ground beef to work. Add bread for dipping, and let the tomato broth do the rest.

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Overhead view of hamburger soup with potatoes and mixed vegetables.

Ground beef, potatoes, onion, celery, garlic, broth, tomatoes and seasonings for hamburger soup.

Ingredients You'll Need

Lean ground beef
Onion - diced
Celery - diced
Garlic - minced
Yukon Gold potatoes - peeled and cut into even ½-inch pieces
Beef broth
Canned diced tomatoes - keep the juices
Condensed tomato soup - add directly from the can
Worcestershire sauce
Italian seasoning
Bay leaf
Frozen mixed vegetables
Salt and black pepper - season to taste

Ingredient Notes and Substitutions

Ground turkey or chicken can replace the ground beef, and red potatoes can replace Yukon Gold potatoes; peeling the red potatoes is optional. Reduced-sodium beef broth gives you more control over the seasoning.

For fresh vegetables, use 3 cups in place of the frozen mixture. Add firm vegetables such as carrots and green beans with the potatoes, and quick-cooking vegetables such as zucchini or peas toward the end.

Tools That Make It Easier

Large Dutch oven or soup pot with lid
Chef's knife
Cutting board
Vegetable peeler
Can opener
Liquid measuring cup
Dry measuring cup
Measuring spoons
Wooden spoon or silicone utensil
Spoon for removing excess grease
Ladle
White Beautiful 10-in-1 Electric Multi-Cooker with lid (alternative method)
Shallow airtight refrigerator/freezer containers (for leftovers)

How to Make Hamburger Soup

Brown the beef and aromatics first, build the tomato broth, then simmer the potatoes before adding the frozen vegetables.

Step 1: Prep the vegetables. Dice the onion and celery, mince the garlic, and prepare the potatoes. Keep the potato pieces similar in size so they cook evenly.

Diced onion, celery, minced garlic and half-inch potatoes prepared for hamburger soup.

Step 2: Brown the beef and soften the aromatics. Cook the beef, onion and celery over medium-high heat for 7-9 minutes, breaking the beef into small pieces, until browned and the onion begins to soften; spoon off excess grease. Stir in the garlic for about 30 seconds.

Ground beef browned with onion and celery in a red Dutch oven, with garlic added.

Step 3: Build the broth and simmer the potatoes. Add the broth, scrape up the browned bits and stir in the condensed tomato soup until evenly incorporated, then add the potatoes, undrained diced tomatoes, Worcestershire sauce, Italian seasoning and bay leaf. Bring to a gentle boil, reduce the heat and simmer covered for 15 minutes, stirring occasionally.

Potatoes and tomatoes simmering in beef broth before the mixed vegetables are added.

Step 4: Add the vegetables and finish. Stir in the frozen vegetables and simmer covered for another 10-15 minutes, until the potatoes and vegetables are tender, adding a little water or broth if you want a thinner soup. Remove the bay leaf, taste for salt and black pepper, and ladle into bowls.

Finished hamburger soup with tender potatoes and mixed vegetables in a red Dutch oven.

Beautiful 10-in-1 Multi-Cooker Method

Use the Sear/Sauté and Slow Cook functions on the white Beautiful 10-in-1 Electric Multi-Cooker for this alternative. The 55-minute total above applies to the stovetop method; slow cooking takes LOW for 6-8 hours or HIGH for 3-4 hours, with the vegetables added near the end.

Select Sear/Sauté. Add the beef, onion, and celery to the cooking pot. Cook uncovered for approximately 7-10 minutes, breaking apart the meat and stirring frequently. Once the beef is browned, remove excess grease.
Add the garlic and stir for 30 seconds. Cancel Sear/Sauté.
Pour in the broth and loosen any browned bits with a silicone or wooden utensil. Stir in the condensed tomato soup, potatoes, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, and bay leaf.
Cover with the lid. Select Slow Cook and set to LOW for 6-8 hours or HIGH for 3-4 hours, cooking until the potatoes are tender.
Add the frozen vegetables during the final 30-45 minutes. Set Slow Cook to HIGH, cover, and continue cooking until the vegetables are tender and the soup is hot throughout. Allow additional time if needed.
Remove the bay leaf and adjust the salt and pepper before serving. Cooking times are estimates; check the potatoes for tenderness before finishing.

A Few Tips for Better Soup

Keep the potato pieces even. Similar ½-inch pieces make the tenderness check more reliable.
Leave the can undiluted. Stir the condensed tomato soup straight into the beef broth; it does not need its own extra can of water.
Finish with a taste. Broth and canned soup already bring salt, so adjust the salt and black pepper after simmering.

Keeping Leftovers Fresh

Refrigerate hamburger soup within 2 hours in shallow, airtight containers and keep it refrigerated for up to 4 days. Reheat individual portions in the microwave or warm a larger batch on the stovetop, stirring occasionally.

For longer storage, cool and freeze the soup in airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating; potatoes may soften after freezing, and you can add broth as needed.

Close view of beef, tender potatoes and vegetables in hamburger soup.

What to Serve with Hamburger Soup

Serve hamburger soup with Southern Buttermilk Cornbread or Whipping Cream Biscuits for dipping into the tomato broth. A Fresh Garden Salad adds a crisp side to the meal.

Southern Buttermilk Cornbread

Whipping Cream Biscuits

Fresh Garden Salad

Is hamburger soup the same as cheeseburger soup?

This hamburger soup is a tomato-broth soup with ground beef, potatoes and mixed vegetables. There is no cheese or cream in this recipe.

What should I check if the potatoes are still firm?

Check a potato piece for tenderness before finishing the soup. Continue simmering until the potatoes and vegetables are tender; the multi-cooker times are estimates, so use tenderness as the final check.

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Recipe

Hamburger Soup

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This hamburger soup combines ground beef, tender Yukon Gold potatoes and mixed vegetables in savory tomato broth, with stovetop and Beautiful multi-cooker methods.

Author: Jennifer Locklin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: About 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Units Scale

1 pound lean ground beef
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces
4 cups beef broth
1 (28-ounce) can diced tomatoes, undrained
1 (10.75-ounce) can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
3 cups frozen mixed vegetables
Salt and black pepper, to taste

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Instructions

Dice the onion and celery, mince the garlic, and prepare the potatoes. Keep the potato pieces similar in size so they cook evenly.
Place a large Dutch oven or soup pot over medium-high heat. Add the ground beef, onion, and celery. Cook for 7-9 minutes, breaking the beef into small pieces, until the meat is browned and the onion begins to soften. Spoon off excess grease.
Stir in the garlic and cook for about 30 seconds.
Add the broth and scrape the bottom of the pot to loosen any browned bits. Stir in the condensed tomato soup until evenly incorporated.
Add the potatoes, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, and bay leaf.
Bring to a gentle boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally.
Stir in the frozen vegetables. Continue simmering, covered, for 10-15 minutes, or until the potatoes and vegetables are tender. Add a little water or broth if you prefer a thinner soup.
Remove the bay leaf. Taste the broth and add salt and black pepper as needed.
Ladle into bowls and serve hot.

Notes

Beautiful 10-in-1 Electric Multi-Cooker alternative: Select Sear/Sauté. Add the beef, onion, and celery to the cooking pot. Cook uncovered for approximately 7-10 minutes, breaking apart the meat and stirring frequently. Once the beef is browned, remove excess grease. Add the garlic and stir for 30 seconds. Cancel Sear/Sauté. Pour in the broth and loosen any browned bits with a silicone or wooden utensil. Stir in the condensed tomato soup, potatoes, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, and bay leaf. Cover with the lid. Select Slow Cook and set to LOW for 6-8 hours or HIGH for 3-4 hours, cooking until the potatoes are tender. Add the frozen vegetables during the final 30-45 minutes. Set Slow Cook to HIGH, cover, and continue cooking until the vegetables are tender and the soup is hot throughout. Allow additional time if needed. Remove the bay leaf and adjust the salt and pepper before serving. Cooking times are estimates; check the potatoes for tenderness before finishing. The 55-minute total applies to the stovetop recipe.
Substitutions: Replace the ground beef with ground turkey or chicken. Use red potatoes in place of Yukon Gold potatoes; peeling is optional.
Fresh vegetables: Substitute 3 cups chopped fresh vegetables for the frozen mixture. Add firm vegetables, such as carrots and green beans, with the potatoes. Add quick-cooking vegetables, such as zucchini or peas, toward the end.
Broth and seasoning: Reduced-sodium beef broth gives you more control over the salt level. Add the condensed tomato soup directly from the can without diluting it separately.
Serving: Serve with cornbread, biscuits, or crusty bread. A green salad or grilled cheese sandwich makes a practical accompaniment.
Storage: Refrigerate within 2 hours in shallow, airtight containers. Keep refrigerated for up to 4 days. Reheat individual portions in the microwave or warm a larger batch on the stovetop, stirring occasionally.
Freezing: Cool and freeze in airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating. Potatoes may soften after freezing; add broth as needed when reheating.
Tools and Equipment: Large Dutch oven or soup pot with lid; chef's knife; cutting board; vegetable peeler; can opener; liquid measuring cup; dry measuring cup; measuring spoons; wooden spoon or silicone utensil; spoon for removing excess grease; ladle; white Beautiful 10-in-1 Electric Multi-Cooker with lid for alternative method; shallow airtight refrigerator/freezer containers for leftovers.