Old-Fashioned Hamburger Soup

Nothing says comfort quite like a steaming bowl of homemade hamburger soup. This hearty, soul-warming recipe has been bringing families together for generations, and one taste will show you why it’s stood the test of time.

Packed with tender ground beef, garden-fresh vegetables, and a rich, savory broth, this soup is like a warm hug in a bowl. The best part? This recipe makes a generous batch, perfect for stocking your freezer with homemade comfort food ready whenever you need it.

Ingredients

For the Base:

• 2 1/2 pounds ground beef
• 1 large or 2 medium onions, diced
• 5 stalks celery, diced
• 6 cloves garlic, minced
• 1 tablespoon paprika

Vegetables:

• 2 green bell peppers, coarsely chopped
• 2 pounds carrots, peeled and bite-sized
• 3 pounds potatoes (preferably red), peeled and bite-sized
• 2 cups frozen or fresh corn
• 2 cups frozen or fresh green peas
• 1 (15-ounce) can kidney beans, drained and rinsed

Liquid and Seasonings:

• 6 cups tomato juice or vegetable juice
• 12 cups beef stock
• 1/4 cup ketchup (optional)
• 2 tablespoons Italian seasoning
• 2-3 bay leaves
• 2 tablespoons brown sugar
• Salt and pepper to taste

Steps

1. Heat a large skillet over medium-high heat. Add ground beef, onions, and celery. Season with 2 generous pinches each of salt and pepper. Break meat apart while cooking until beef is browned and onions are golden (8-10 minutes). Add garlic and paprika, cooking 1 minute more until fragrant. Drain excess grease, leaving about 2 tablespoons for flavor.
2. Transfer mixture to a 10-12 quart stockpot. Add bell peppers, carrots, and potatoes. Season with salt and pepper. Pro tip: Cut vegetables in similar sizes for even cooking.
3. Pour in tomato juice, beef stock, ketchup, Italian seasoning, bay leaves, and brown sugar. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 45 minutes, or until you can easily pierce potatoes and carrots with a fork.
4. Add corn, peas, and beans. Simmer for 15 minutes more. The soup should be steaming with small bubbles breaking the surface – not boiling vigorously.
5. Remove from heat and let cool for 20-30 minutes. Remove bay leaves. Taste and adjust seasoning. Portion into freezer-safe containers, leaving 1-inch headspace for expansion.

Smart Swaps

• Replace ground beef with ground turkey for a lighter version
• Use cauliflower instead of potatoes to reduce carbs
• Swap tomato juice for additional beef broth for less sodium

Make It Diabetes-Friendly

• Omit brown sugar completely or use 2 tablespoons monk fruit sweetener
• Replace potatoes with 2 pounds turnips (reduces carbs by 65%)
• Use 1/2 cup barley instead of kidney beans for better glycemic control
• Portion into 1-cup servings (approximately 15g carbs per serving)

Pro Tips

• For best freezing results, cool soup completely before portioning
• Store in 2-cup containers for perfect meal-sized portions
• Soup keeps in freezer for up to 3 months
• Thaw overnight in refrigerator for best results