This is my Great Grandma’s Hamburger Soup recipe and I’ve never tasted another like it! It’s rich and hearty and full of vegetables!
This post may contain affiliate links. See my full disclosure policy HERE.
What is Grandma’s Hamburger Soup recipe?
Growing up, I remember eating this soup regularly. It was something my Mama 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!
How do you make Grandma’s Hamburger Soup recipe?
I got my great aunt to send a picture of the recipe card! None of these ingredients are complicated, but they make great flavor together! I’ll break the instructions down for you step-by-step.
Step 1: 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.
Step 2: Add the broth and tomatoes.
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 flavor of the soup 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.
Step 3: Chop the veggies and herbs.
While the soup simmers, chop up your celery, carrots and parsley as shown 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.
Let it cook for the full 45 minutes to get the full flavor of the spices and herbs. This soup makes a big pot and will serve five to six adults easily.
Can I freeze hamburger soup?
Absolutely! I like to wait until it cools down (because no one likes broken glass) and freeze it in mason jars for easy heating later. I use this guide on freezing soups.
Can you put raw ground beef in soup?
You can if you cook it long enough. Beef needs to reach a temperature of 160 degrees to be fully cooked. I always follow Grandma’s instructions and just brown the hamburger before adding the liquid ingredients.
What other soup recipes do you have?
Glad you asked! I love sharing recipes that have been passed down from my Mom and Grandmas, and have a few from them on the site.
- 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!
Nothing tastes better on a cold day than a rich, old-fashioned bowl of Grandma's Hamburger Soup! Incredible flavor, simple ingredients.
- 3 Tablespoons Butter
- 1 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 Soup
- 2 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
- 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.
- This soup freezes well! Make a double batch for your family, and save one half for another dinner or lunches later in the freezer.
- Don't sub beef broth for the beef consomme - you NEED the beef consomme.