This Easy Hamburger Soup is a simple, nourishing meal that’s perfect for a family dinner. Made with beef broth, ground beef, potatoes, and a mix of vegetables, it’s a warm, comforting bowl that’s both gluten-free and Whole30-friendly.
This post was sponsored by the Washington State Beef Commission. While I was compensated for my time, the opinions here are entirely my own. I’m grateful for partners who support Hot Pan Kitchen and the recipes I share.
We love beef in our house, and ground beef is one of the most versatile, budget-friendly cuts to cook with. That’s why I teamed up with the Washington State Beef Commission to bring you this flavorful, easy hamburger soup.
On chilly evenings this soup is exactly what you want: hearty, veggie-packed, and fast to prepare. It’s an ideal weeknight dinner that makes great leftovers.
Why This Easy Hamburger Soup Works
- Quick to make — ready in about 30 minutes.
- Hearty and comforting — a satisfying mix of meat, potatoes, and vegetables.
- One-pot meal — fewer dishes and easy cleanup.
Before the recipe, here are answers to a couple common questions.
Can You Put Raw Ground Beef in Soup?
Yes, if you simmer it long enough in the liquid, it will safely cook through. That said, browning the beef first improves texture and flavor, so I recommend cooking it before adding the broth and other ingredients.
Can You Freeze Hamburger Soup?
Yes. Cool completely, then store in airtight containers or freezer bags. Note that potatoes can change texture after freezing, but the soup will still taste good.
Now let’s make the soup.
How to Make Easy Hamburger Soup
1. Brown the beef: Heat a large pot over medium and add the ground beef. Season with ½ teaspoon kosher salt and ½ teaspoon garlic powder. Break the beef into pieces and cook about 5 minutes, until fully browned.
2. Prep vegetables: While the beef cooks, dice ½ large yellow onion, chop 2 large carrots, and cut about ¾ lb Yukon Gold potatoes into ½-inch pieces. Set the carrots and potatoes aside. Add the diced onion to the pot and cook 2–3 minutes until it softens.
3. Add the broth and remaining ingredients: Pour in 1 quart beef broth, then add the chopped carrots, potatoes, 14 oz diced tomatoes (undrained), 1 tbsp tomato paste, the remaining ½ teaspoon kosher salt, ½ teaspoon garlic powder, and 1 bay leaf. Increase heat to medium-high and bring to a boil.
As the mixture comes to a boil, remove stems from about 3.5 ounces of shiitake mushrooms and chop the caps into ½-inch pieces.
4. Simmer with mushrooms: Lower heat to medium-low, stir in the mushrooms, and cook 12–15 minutes until carrots and potatoes are tender. Remove the bay leaf, taste, and adjust salt if needed. Serve warm.
Cooking Tips
- Cut the carrots uniformly — coins or bite-sized pieces work fine; consistent sizes ensure even cooking.
- Be mindful of your broth’s saltiness. Taste the finished soup and add ¼–½ teaspoon extra kosher salt if needed, testing as you go.
- Don’t drain the canned tomatoes — their juices add flavor and body to the soup.
- Check doneness by piercing a larger piece of potato or carrot with a knife; it should slide in easily when done.
Recipe Variations
- Swap potatoes: red, russet, or even sweet potatoes are great alternatives.
- Use different mushrooms: cremini or baby bella work well if shiitake aren’t available.
- Use fresh tomatoes in place of canned — weigh to match the volume if you prefer fresh.
Pin This Ground Beef Soup for Later!
If you enjoy soups, try other comforting recipes in your collection and keep experimenting with flavors and ingredient swaps to make this soup your own.
If you make this Easy Hamburger Soup, please leave a rating and a comment to share how it turned out — I love hearing from readers. You can also follow on social media to see more gluten-free, family-friendly recipes.
Easy Hamburger Soup
Ingredients
- 1 lb ground beef
- ½ large yellow onion
- 1 tsp kosher salt divided
- 1 tsp garlic powder divided
- 1 quart beef broth
- 2 large carrots chopped
- ¾ lbs Yukon Gold potatoes
- 14 oz diced tomatoes
- 1 tbsp tomato paste
- ½ tsp kosher salt
- ½ tsp garlic powder
- 1 bay leaf
- 3.5 ounces shiitake mushrooms
Instructions
Items Needed:
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A large pot
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Measuring spoons
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A large sharp knife
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A cutting board
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A large wooden spoon
Directions:
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Heat a large pot over medium and brown the ground beef with ½ teaspoon kosher salt and ½ teaspoon garlic powder, breaking it apart as it cooks, about 5 minutes.
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While the beef cooks, dice the onion, chop the carrots, and cut the potatoes into ½-inch pieces. Add the diced onion to the browned beef and cook 2–3 minutes until softened.
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Add beef broth, carrots, potatoes, diced tomatoes (with juices), tomato paste, the remaining ½ teaspoon kosher salt, the remaining ½ teaspoon garlic powder, and the bay leaf. Bring to a boil over medium-high heat.
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Remove mushroom stems and chop the caps into ½-inch pieces as the soup comes to a boil.
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Lower heat to medium-low, stir in the mushrooms, and simmer 12–15 minutes until the carrots and potatoes are tender. Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot.