Hamburger Soup is filled with a rich and flavorful broth, vegetables, and lean ground beef. It’s exactly what you need for an easy, quick, delicious, and inexpensive dinner! I grew up on a similar version of this, but have added my own flavors to make it next level delicious. Hamburger Soup checks all the boxes you can make it ahead for meal prep because it reheats well and it also freezes wonderfully so you can save a few servings to have on hand for a busy day.
Hamburger Soup is what I like to call a “old school”. It’s something I grew up on and there’s absolutely nothing fancy about it. I crave meals like this sometimes when I’m missing where I grew up and having zero responsibility. I can still remember my mom saying, “Hamburger soup on the stove, biscuits in the oven, Grab a bowl!” when I was little. It was a zero fuss meal that filled us all up and then some. Sometimes she would “dress it up” by adding drop dumplings and that was so good! I thought about adding them to this recipe, but really wanted to keep it extra simple because that’s the way a good old fashioned hamburger soup recipe should be. It’s also actually pretty healthy and low in WW points and calories.
I like to make a big pot of soup and then have half a sandwich or big salad on the side throughout the week. It reheats beautifully and also freezes well. Garlic Parm Drop Biscuits are a GREAT addition to this meal too. If you haven’t made those yet, do it!
How to make Hamburger Soup
In a large pot (or dutch oven) add lean ground beef, minced garlic, and one diced onion. Season with kosher salt and pepper. Cook over medium-high heat until meat is browned and onions are softened.
Once the ground beef is done cooking sprinkle 1/4 cup of flour over the meat. Mix into the meat and continue to stir for about 45 seconds.
Doing this gives the soup a lil more of something to hang on to, but if you want a broth-y soup you can totally skip this step.
Add in 3 cups water, 1 tbsp better than bouillon beef or vegetable base, 2 tsp Worcestershire sauce, 2 cans rotel, 10 oz diced potatoes, 1 small can tomato sauce, 1 cup diced carrots, 1 cup sliced banana peppers (from the jar-these are kind of a weird addition but so good. optional!), 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp oregano. Bring to a boil then simmer covered for about 10 minutes.
Stir in one 12 ounce package of frozen green beans and simmer for about 15 minutes uncovered (or until the potatoes are fork tender).
You can also use a bag of mixed vegetables here if you’d like!
And that’s all she wrote folks! So easy, right? A great meal to keep in your back pocket for busy days or to take to a neighbor. It’s easy to change up seasonings based on your favorite flavor profile. I grew up on the flavors being a lot more simple than my own version! My mom would just use some Lawry’s Seasoned Salt and pepper to taste (also VERY good).
Make this one soon and then come back and let me know how it went!
Soup filled with lean ground beef, vegetables, in a savory rich tomato-y broth.
- 1 lb lean ground beef
- 1 onion, diced
- 3-4 cloves garlic, minced
- 1/4 cup all purpose white flour *optional, see note below
- 1 cup carrots, chopped
- 2 medium yellow potatoes (about 10 ounces or 2½ cups total)
- 3 cups water *see note below
- 1 tbsp better than bouillon (beef or vegetable flavor will work) *see note below
- 2 10 ounce cans Mild Rotel (diced tomatoes with chiles) (you may also use regular diced tomatoes)
- 1 8 ounce can tomato sauce
- 2 tsp Worcestershire Sauce
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 cup banana peppers (from the a jar) *optional
- 1 12 ounce bag frozen green beans
Brown onion, garlic and ground beef. Cook until done and onions are softened.
Sprinkle cooked beef with flour and stir until combined well and continue to cook for about 45 seconds.
*This step is optional it just makes for a thicker broth which I personally love, but it tastes just as good without this step its just more broth-y so it's up to you! It doesn't change points, but will change the calorie count and nutrional info just a bit.
Add potatoes, carrots, water, better than bouillon, rotel, tomato sauce, worcestershire sauce, and seasonings. Bring to a boil and then simmer covered for about 10 minutes.
Stir in banana peppers(if using) and frozen green beans. Continue to simmer for about 15-20 minutes or until carrots and potatoes are fork tender. Salt and pepper to taste and enjoy!
This soup freezes super well and reheats well too. To freeze cool completely and store in freezer safe bags/containers for up to 3 months. Thaw before reheating on stove top.
Serving size: 1-1/2 cups
WW Green Plan: 3 Points | WW Blue Plan: 2 Points | WW Purple Plan: 2 Points
175 calories, 4g fat, 1.5g saturated fat, 350g sodium, 18g carbohydrates, 3g dietary fiber, 4g sugar (0g added sugar, 0g sugar alcohols) 16g net carbs, 15g protein
*Better than Bouillon is in just about every grocery store I’ve ever been to. It’s located near the cartons/cans of broth and stock. If you don’t want to use it or can’t find it you may just use 3 cups of beef broth instead of the 3-1/2 cups water and 1 tbsp bouillon. I prefer using it for a few reasons, but the biggest reason is because its crazy flavorful and takes recipes to the next level.
*Adding the flour step is optional it just makes for a thicker broth which I personally love, but it tastes just as good without this step its just more broth-y (Eric loves it this way) so it’s up to you! It doesn’t change points, but will change the calorie count and nutritional info just a bit.