Name: Grandma’s Hamburger Soup – A Hearty, Nostalgic Comfort Food Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs. ground beef; 1 large onion, diced; 2 cloves garlic, minced; 3 carrots, peeled and diced; 3 ribs of celery, diced; 1 (14.5 oz) can diced tomatoes, not drained; 2 cups green beans (frozen, cut); 4 large red potatoes (about 1½ lbs. total), diced into 1-inch cubes; 2 tablespoons tomato paste; 4 cups beef broth or beef stock; 2 cups water; 1 bay leaf; ½ teaspoon dried oregano; ½ teaspoon dried thyme; Pinch crushed red pepper flakes (or more, to taste); ¼ cup chopped fresh parsley; Salt and pepper, to taste

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Introduction

This Grandma’s Hamburger Soup is a hearty and nostalgic comfort food perfect for chilly days. Packed with ground beef, fresh vegetables, and fragrant herbs, it warms you up with every spoonful.

Two white bowls filled with hearty vegetable beef soup, each containing layers of bright orange carrot chunks, green beans, yellow corn, diced red tomatoes, light green celery, and sliced brown mushrooms in a clear brown broth with bits of ground beef and sprinkled with fresh green parsley on top. Each bowl has a silver spoon resting inside. Beside the bowls is a white plate holding golden brown biscuits with flaky, layered texture. The setting is on a white marbled surface with a striped cloth nearby and scattered parsley leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. ground beef
1 large onion, diced
2 cloves garlic, minced
3 carrots, peeled and diced
3 ribs of celery, diced
1 (14.5 oz) can diced tomatoes, not drained
2 cups green beans (frozen cut green beans recommended)
4 large red potatoes (about 1½ lbs. total), diced into 1-inch cubes
2 tablespoons tomato paste
4 cups beef broth or beef stock
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried thyme
Pinch crushed red pepper flakes (or more, to taste)
¼ cup chopped fresh parsley
Salt and pepper, to taste

Instructions

Step 1: Brown the ground beef, diced onion, and minced garlic in a large pot over medium-high heat until the meat is fully cooked and the onions are softened. Drain excess fat, then return the mixture to the pot.
Step 2: Add the carrots, celery, diced tomatoes (with juice), green beans, diced potatoes, tomato paste, beef broth, water, bay leaf, oregano, thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well and bring the soup to a boil.
Step 3: Once boiling, reduce heat to low. Cover the pot and let the soup simmer for 15–20 minutes or until the potatoes are tender when pierced with a fork.
Step 4: Remove the pot from heat, stir in the fresh parsley, and adjust seasoning with additional salt and pepper if needed. Be sure to remove the bay leaf before serving.

Tips & Variations

For deeper flavor, use homemade beef broth or stock.
Feel free to add other vegetables like corn or peas for extra color and sweetness.
If you prefer a thicker soup, mash some of the potatoes against the side of the pot before serving.
Use ground turkey or chicken as a leaner meat alternative.
Add a splash of Worcestershire sauce for a richer, umami taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until heated through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white bowl filled with vegetable and beef soup, showing layers of brown broth, orange carrot slices, green beans, yellow corn, chopped tomatoes, white potato chunks, and sliced brown mushrooms, all sprinkled with small bits of green herbs on top. A silver spoon rests inside the bowl on the left side. Another bowl with the same soup is partially visible in the upper right corner, and a wooden cutting board with green leafy lettuce is seen in the upper left corner on a white marbled surface. Some scattered parsley leaves add extra green color around the bowl, and a folded white cloth with black stripes sits under the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans instead of frozen?

Yes, fresh green beans work well. Simply trim and chop them before adding, and cook until tender in the simmering soup.

Is this soup suitable for meal prep?

Absolutely! This soup stores and reheats well, making it a great option for preparing meals ahead of time.