Easy Hamburger Soup

8-10 Servings
45 min

A hearty delicious soup is just the thing to fill up on after a day spent outdoors in the crisp fall weather.

My family enjoyed this quick and delicious Hamburger soup the other night after our long walk in the woods. Everyone was a little chilly and needed something comforting and warm to eat. I decided to whip up a huge pot of this soup and it was a huge hit!

Every time I make this soup it always turns out a little different depending on what I have on hand, but it is always delicious. The base of the soup is always the same but the filler ingredients can really change it up.

I love that this soup can be made and served immediately or can be prepped hours ahead of time and cooked in a slow cooker.

The best part is that this soup makes a huge pot full, perfect for leftovers or freezing for future meals.

Serve with fresh garlic bread and enjoy!

Begin by browning one pound of lean ground beef. Drain off the excess fat and set aside. In the same pot sauté together onion, celery, and carrots with a little olive oil.

Once the veggies have softened add the ground beef back in to the pot along with garlic and Italian seasoning. Continue to cook for a few more minutes.

Next add in the broth, diced tomatoes, tomato sauce and corn. Bring to a low boil and add in potatoes. Reduce heat, cover and simmer until potatoes are cooked.

Remove from heat and let sit for 10 minutes before serving.

A simple yet delicious soup the whole family is sure to enjoy.

For a different twist add in small pasta instead of potatoes and a can of red kidney beans instead of the corn.

Serve with some crunchy garlic bread for dipping in that delicious broth. Enjoy!

Recipe details

  • 8-10  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Hamburger Soup

  • 1 lb lean ground beef
  • 1 onion diced
  • 2 carrots - peeled and diced
  • 2 celery stalks diced
  • 2-3 potatoes - peeled and diced
  • 1 garlic clove minced
  • 1 tsp Italian seasoning
  • 8 cups beef broth
  • 1 jar marinara tomato sauce (645 ml)
  • 1 can diced tomatoes (796 ml)
  • 1 cup frozen corn
  • salt and pepper to taste

Instructions


In a large deep pot, brown the ground beef over medium heat. Remove the beef and drain off any excess fat.
In the same pot sauté onions, carrots and celery until soft with a little olive oil if needed.
Add in garlic and 1tsp Italian seasoning. Cook for a few more minutes before adding the ground beef back in.
Pour in the broth, tomato sauce, diced tomatoes and corn. Bring to a slow boil.
Add in potatoes cover and reduce heat. Simmer until potatoes are cooked, approximately 15 minutes.
Remove from heat and let sit for 10 minutes before serving.
Enjoy!

Tips

  • For a different twist add in small pasta instead of potatoes and a can of red kidney beans instead of the corn.
  • If you choose to make this in a slow cooker brown the ground beef before adding it. I also recommend sautéing the veggies as well before adding them to the slow cooker.
  • This soup freezes very well and makes great leftovers.

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