Go Back

Grandmother’s Hamburger Soup

Emma
This rich and savory soup brings together tender ground beef, chunky vegetables, and flavorful broth in one cozy bowl.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner,Lunce
Cuisine American
Servings 18
Calories 163 kcal

Equipment

  • Large Stock Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Sharp Knife and Cutting Board
  • Measuring Cups and Spoons
  • Ladle

Ingredients
  

Soup Ingredients

  • 2 lbs. ground beef
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 ribs of celery, diced
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 2 cups green beans (I use frozen cut green beans)
  • 4 large red potatoes (about 1½ lbs.), diced into 1-inch cubes
  • 2 tablespoons tomato paste
  • 4 cups beef broth or beef stock
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Pinch crushed red pepper flakes (or more, to taste)
  • ¼ cup chopped fresh parsley
  • Salt and pepper, to taste

Instructions
 

Step-by-Step Cooking Instructions

  • Start by heating your large stock pot or Dutch oven over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook everything together, breaking up the meat with a spoon, until the beef is browned and no longer pink. This usually takes about 7–8 minutes.
  • Stir in the carrots, celery, diced tomatoes with juice, green beans, diced potatoes, and tomato paste. Give everything a good mix so the tomato paste coats the veggies and meat.
    Now add the beef broth, water, bay leaf, oregano, thyme, crushed red pepper flakes, ½ tsp salt, and ¼ tsp black pepper.
  • Bring the soup to a gentle boil over high heat. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
    During this time, the broth will soak up all the goodness from the meat and veggies, creating that classic homemade flavor we all crave.
  • Remove the pot from heat and stir in ¼ cup of freshly chopped parsley. This brightens the soup and adds a pop of color right before serving.
    Next, taste the broth. Depending on your broth and personal preference, you may want to add more salt and pepper. I usually add another pinch of salt and a few grinds of black pepper here to round out the flavor.
    Don’t forget to remove the bay leaf before ladling into bowls — it’s done its job infusing that deep, herbal aroma.
Keyword Grandmother’s Hamburger Soup