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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
One of the easiest recipes in my soup series, this hamburger soup is packed with hearty ingredients like ground beef, baby potatoes, and mixed vegetables. The broth gets its rich flavor from diced tomatoes, condensed tomato soup, and a touch of Worcestershire sauce. Cooked in a beautiful cast iron Dutch oven, this soup is perfect for a cozy meal. The aroma of sautéed onions, garlic, and Italian seasoning fills the kitchen as the soup simmers...
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Brown ground beef in a large pot, breaking it apart until no longer pink.
Drain excess grease if necessary.
Add onion, garlic, and seasonings to the pot, and sauté until onions have softened.
Mix in potatoes, diced tomatoes, condensed tomato soup, Worcestershire sauce, and chicken broth.
Bring to a boil and add a bay leaf.
Cover with a lid, lower heat, and simmer for 10 minutes.
Remove the lid and stir in mixed vegetables.
Simmer for 20 minutes or until vegetables are cooked through.
Top with fresh parsley before serving.
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You can substitute ground turkey or chicken for ground beef if preferred.
For a thicker soup, mash some of the potatoes after cooking.
Frozen mixed vegetables work perfectly for this recipe and save prep time.
Adjust seasoning to taste, especially garlic salt and paprika.
Can I use beef broth instead of chicken broth?
Yes, beef broth can be used for a richer flavor.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers.
What can I serve with this soup?
Serve with crusty bread or a side salad for a complete meal.
Can I make this soup vegetarian?
Yes, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
