Hamburger Soup Recipe Easy

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Like, really, truly same. We’ve all been there: the fridge is looking a bit sad, your energy levels are low, but your stomach is definitely not on board with another sad bowl of cereal. Fret not, my friend, because I’m about to drop a culinary bomb that will change your weeknight dinner game. We’re talking about a ridiculously easy Hamburger Soup recipe that’s basically a hug in a bowl, and honestly, it’s so simple you’ll wonder why you ever ordered takeout.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *any* soup. This is *the* soup that quietly judges all other soups for being too fussy. Here’s the lowdown on why it’s about to become your new kitchen MVP:

• It’s practically **idiot-proof**. Seriously, even if your culinary skills peak at making toast, you can nail this.
• **One pot wonder!** Fewer dishes means less scrubbing, which means more time for Netflix. You’re welcome.
• It’s a fantastic way to use up those forgotten veggies lurking in your freezer.
• Super satisfying, hearty, and makes awesome leftovers. Lunch for days, people!
• It’s budget-friendly. Your wallet will thank you.

Ingredients You’ll Need

Gather ’round, pantry warriors! Here’s what you’ll need to transform into a soup-making superstar. No fancy stuff, promise.

• **1 lb Ground Beef:** The star of our show. Lean is great, but a little fat adds flavor, just sayin’.
• **1 Yellow Onion:** Chopped. Don’t cry, it’s worth it.
• **2-3 Cloves Garlic:** Minced. Because everything is better with garlic. Everything.
• **6 cups Beef Broth:** The liquid gold. Or veggie broth if that’s your vibe, but beef broth really shines here.
• **1 (14.5 oz) Can Diced Tomatoes:** Undrained. We want all that juicy goodness.
• **1 (8 oz) Can Tomato Sauce:** Or paste, if you want a thicker base. We’re flexible!
• **2-3 medium Potatoes:** Peeled and diced into bite-sized pieces. Yukon Gold or Russets work great.
• **2 cups Mixed Vegetables:** Frozen is totally fine (and encouraged for ease!). Think peas, carrots, green beans, corn.
• **1 tsp Dried Oregano:** Your Italian-ish best friend.
• **1/2 tsp Dried Basil:** Another herb pal.
• **Salt and Black Pepper:** To taste, because bland food is a crime.
• **A splash of Worcestershire Sauce (Optional but recommended):** Adds a lovely depth. Trust me on this one.

Step-by-Step Instructions

Alright, apron up! Let’s get this deliciousness cooking. Follow these simple steps and bask in your newfound culinary glory.

1. **Brown the Beef:** Grab a large pot or Dutch oven (your one-pot hero!). Heat it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s beautifully browned, then drain off any excess fat. No one wants greasy soup, IMO.
2. **Aromatic Bliss:** Toss in the chopped onion and cook until it softens, about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. Don’t let it burn, though – burnt garlic is a sad, sad thing.
3. **Liquid Love:** Pour in the beef broth, diced tomatoes (undrained!), and tomato sauce. Stir everything together. Add the oregano, basil, salt, pepper, and that optional but awesome splash of Worcestershire sauce. Give it a good stir.
4. **Potato Party:** Add your diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.
5. **Veggie Time:** Stir in your mixed frozen vegetables. Cook for another 5-7 minutes, or until the veggies are tender-crisp. You don’t want mushy veggies, we’re aiming for perfection here!
6. **Taste & Adjust:** Now for the most important step: **Taste your soup!** Does it need more salt? More pepper? A pinch of red pepper flakes for a kick? Adjust seasonings to your liking.
7. **Serve It Up!** Ladle into bowls and enjoy! A sprinkle of fresh parsley or a dollop of sour cream isn’t necessary, but it certainly doesn’t hurt.

Common Mistakes to Avoid

Even though this soup is super forgiving, there are a couple of rookie errors to sidestep for maximum deliciousness. Learn from my past kitchen mishaps, folks!

• **Not Draining the Fat:** Seriously, don’t skip this. A layer of grease on top of your soup isn’t exactly appetizing.
• **Overcooking the Veggies:** We want tender, not mushy! Add them towards the end so they retain some texture and nutrients.
• **Forgetting to Season as You Go:** A little salt and pepper in each stage makes a huge difference. Don’t wait until the very end to dump it all in. Flavor layers, my friend!
• **Using the Wrong Pot Size:** Trying to squeeze everything into a tiny saucepan? That’s just asking for a stovetop eruption. Use a nice, big pot!

Alternatives & Substitutions

Feeling a little adventurous? Or maybe you’re just out of one ingredient? No worries, this soup is super versatile!

• **Meat Swap:** Not feeling beef? **Ground turkey or chicken** works just as well! Just make sure to season it well. For a vegetarian twist, use a plant-based crumble and veggie broth.
• **Veggie Mix-Up:** Use whatever fresh or frozen veggies you have. Zucchini, bell peppers, spinach (stir in at the very end!), mushrooms – go wild!
• **Pasta Power:** Want to make it even heartier? Add about a cup of small pasta (like ditalini or elbow macaroni) during the last 10 minutes of cooking. Just make sure you add a little extra broth as the pasta will soak it up!
• **Spice It Up:** A pinch of red pepper flakes adds a nice subtle heat. Or, a dash of smoked paprika for a smoky depth.
• **Broth Boost:** If you only have chicken broth, that’s fine too! The flavor profile will be slightly different but still delicious.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

Can I make this ahead of time?

Oh, absolutely! This soup tastes even better the next day, as the flavors have time to meld. **It’s a meal prep superstar!**

How long does Hamburger Soup last in the fridge?

Stored in an airtight container, it’s good for about 3-4 days. Perfect for packing lunches!

Can I freeze this soup?

Yes, you can! Just be aware that potatoes can sometimes get a little mealy in texture after freezing and thawing. It’s totally edible and still tasty, but if you’re a texture snob, maybe leave the potatoes out until reheating.

What kind of potatoes should I use?

Russets or Yukon Golds are my go-to. They hold their shape well and get nice and tender. Avoid super waxy potatoes if you want them to break down a little into the soup.

I don’t have all the herbs. Is that a dealbreaker?

Nah! While oregano and basil are classic, if you’re missing one, don’t sweat it. The tomato and beef flavors are strong enough. You could even use an Italian seasoning blend if you have it.

Can I make this in a slow cooker?

You betcha! Brown the beef and onions first (don’t skip this step for flavor!), then dump everything else into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the frozen veggies about 30-60 minutes before serving.

Final Thoughts

There you have it, folks! A simple, scrumptious, and oh-so-satisfying Hamburger Soup recipe that’s guaranteed to warm you up from the inside out. This isn’t just a meal; it’s a statement that delicious food doesn’t have to be complicated or take all day. So go ahead, whip up a batch, and bask in the glory of your effortless culinary genius. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!