Author: 
This Hamburger Soup recipe has been in my family for generations and I’ve never tasted another like it! Not only is it hearty and full of vegetables, it’s also ready in less than an hour with only 15 minutes of hands-on effort! It’s the perfect easy dinner idea!
Easy Hamburger Soup Recipe
Growing up, I remember eating this soup regularly. It was something my mom made in the colder months, and she got the recipe from her grandma. Grandma’s Hamburger Soup recipe is something everyone in our family loves and makes often, and everyone who eats it wants the recipe!
It’s not a difficult soup, it’s just full of fresh ingredients and rich flavor. I really love making old-fashioned recipes and do so a lot on this site (like my Grandma’s Potato Salad (which is the best potato salad in the world) and these Old Fashioned Peach Dumplings). This hamburger soup recipe doesn’t have a lot of ingredients, but is mouth-wateringly good!
Ingredients
One of the things I love about this hamburger soup is how simple yet flavorful the ingredients are. Here’s a closer look at what makes this soup so special:
- Butter: This is what gives the onions a rich, savory base to cook in. The butter helps soften them up and adds a nice layer of flavor to the soup.
- Onion: Onions are a key flavor builder in this recipe. You’ll sauté them in butter until they turn transparent, giving the soup a mild, sweet base.
- Ground Beef: I like to use 80/20 beef here because the fat adds extra flavor and richness to the soup. Don’t worry—most of the fat will cook out, but you’ll still get that delicious beefy flavor.
- Diced Tomatoes: These bring a slight acidity to balance out the richness of the beef and consommé, adding a subtle brightness to the soup.
- Beef Consommé: Now this is the secret weapon! Beef consommé is what makes this soup so rich and flavorful, far beyond what you’d get with regular beef broth. Please, don’t skip it—it’s essential! That being said, if you just can’t find it, you can use beef broth and it will still be a delicious soup… it just won’t be the same.
- Water: To help thin out the soup and balance the richness, you’ll add water. It lightens the soup without taking away from the flavors.
- Carrots: Fresh carrots add natural sweetness and a bit of texture. They soften beautifully as they cook and help balance the savory elements of the soup.
- Celery: The celery adds a nice crunch and a subtle, earthy flavor to the soup.
- Parsley: Fresh parsley brightens the dish, adding a little pop of freshness at the end.
- Ground Thyme: This herb adds warmth and complexity to the broth, complementing the beef perfectly.
- Salt: Don’t forget to season your soup! Salt helps bring out all the wonderful flavors in each ingredient.
- Bay Leaf: Adding a bay leaf gives the soup a subtle depth of flavor that really enhances the broth.
- Whole Peppercorns: For a touch of spice, whole peppercorns are simmered with the soup and removed before serving. I recommend bundling them with the bay leaf in cheesecloth so they’re easy to take out.
Instructions
I got my great aunt to send a picture of the recipe card! I’ll break the instructions down for you step-by-step and there is a printable version of the recipe at the end of the post as well.
- Brown – Saute the onion and brown the hamburger. Start by frying the onions and the butter together until the onions start to turn clear. Add in the hamburger and brown it until there’s no more pink.
- Add – Once the hamburger is browned, add in the tomatoes, water, and consomme beef soup. An absolute MUST for this recipe is using the beef consomme and not just beef broth. It completely changes the soup’s flavor if you change this one ingredient. You can usually find it at Walmart or your local grocery store pretty easily, otherwise, you can get it on Amazon HERE.
- Combine – Chop the veggies and herbs. While the soup simmers, chop up your celery, carrots, and parsley and add them to the pot. You’ll notice this recipe calls for a bay leaf and whole peppercorns. I suggest putting those in a bit of cheesecloth and tying them into a little bundle so they can be easily removed afterward.
- Simmer – Let it cook for a full 45 minutes to get the best flavor of the spices and herbs. Remove the bundle of herbs if you made one, and serve with a side of crusty bread.
How to Freeze Hamburger Soup
I love making a large batch of this soup to have on hand for easy meals. For the best results, use these Souper Cubes to freeze the soup in portions, or use snack bags for individual servings. The Souper Cubes allow you to easily reheat the soup on the stove or in the microwave without having to thaw it first.
Even More Soup Recipes
- Mama’s Potato Soup – it’s simple and delicious like the best potato soups are!
- Cream of Chicken Soup – did you know this is SO easy to make? Skip the cans and start making it yourself!
- Ham & Cheese Potato Soup – this is a crockpot recipe and is in my top 3 favorite soups!
I’d love to hear how much you enjoyed my Grandma’s Hamburger Soup recipe if you made it! Leave me a comment, or rate the recipe by clicking the stars below!
Grandma’s Hamburger Soup
Ingredients
- 3 Tablespoons butter
- 1 medium medium onion chopped
- 1 1/2 lbs hamburger 80/20 is fine – you want the flavor from some of the fat
- 1 can diced tomatoes
- 3 cans beef consomme
- 2 cans cans water
- 4 large carrots
- 4 celery sticks
- 6 sprigs parsley chopped
- 1/2 teaspoon ground thyme
- 1 Tablespoon salt
- 1 bay leaf
- 10 whole peppercorns
Instructions
- Saute the onion and butter together on medium high heat, until the onion starts to look transparent.
- Add in the hamburger, and cook it until you can't see any pink.
- Pour in the tomatoes, beef consomme, and water.
- Chop the carrots, celery, and parsley and add to the pot.
- Add in the thyme and salt to the pot and stir.
- Use a small bit of cheesecloth and tie up the bay leaf and whole peppercorns, and drop it into the pot.
- Cook on low for 45 minutes.
- Remove the cheesecloth bundle with the bay leaf and peppercorns, and serve.
Nutrition
Pin this for Later
Leave a Reply