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overhead view of hamburger soup in a white bowl
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5 from 58 votes

Easy Hamburger Soup

Packed with vegetables and lean ground beef in a rich and flavorful tomato broth, my Easy Hamburger Soup is a great way to fill your families bellies with a delicious, easy to make soup.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 10
Calories: 247kcal

Ingredients

  • 2 pound lean ground beef or 1 lb ground beef and 1 lb sweet italian sausage
  • 2 cups onion diced
  • 2 cups celery diced
  • 2 cups carrots diced - I used rainbow carrots
  • 3 cloves garlic minced
  • 6 - 8 cups beef broth more or less beef broth depending upon how thick you like the soup
  • 28 ounces diced tomatoes with juice
  • 3 tablespoon tomato paste
  • 2 teaspoon dried oregano
  • 2 tablespoon Worcestershire sauce
  • 1 cup elbow macaroni - optional. You can use pasta, rice or grain of your choice.
  • 1 cup peas frozen is preferable
  • salt and pepper to taste
  • 1 tablespoon parsley finely chopped - same some for garnish

Instructions

  • Add a tablespoon of olive oil to a large pot or dutch oven over medium-high heat. Add the ground beef to the pot and stir until browned. When the ground beef is browned, turn off the heat and remove the ground beef from the pot. Set aside until needed.
  • Add the diced carrots, onions, celery, and garlic to the pot with additional olive oil if needed. Saute the veggies over medium-high heat for 2-3 minutes.
  • Add the tomatoes, tomato paste, oregano, worcestershire sauce, and beef broth to the pot. Mix well and season with salt and black pepper to taste.
    You could add a little red pepper flakes if you’d like a little heat in the soup. You can also use whatever fresh vegetables you have on hand.
  • Add the ground beef back into the pot, along with any juice or fat that was released by the beef. Mix well.
  • Bring the mixture to a boil then reduce the heat to low and simmer for 25-30 minutes.
  • Add the elbow macaroni to the pot and mix well. Continue to simmer for 8-10 minutes over medium low heat.
  • Add the peas and chopped fresh parsley to the pot. Mix well and continue to simmer for another 5 minutes or until the soup has reached the temperature of 165 degrees F.

Nutrition

Calories: 247kcal | Carbohydrates: 24g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 828mg | Potassium: 875mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4688IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 4mg