Fast, Easy, Hearty Ground Beef Soup Recipe

There are some meals that just feel like a warm hug in a bowl, and for the longest time, I thought I had my go-to comfort food figured out. Growing up, my grandmother made a simple hamburger soup on chilly nights. It was good, wholesome, and filled our bellies. But as I started developing my own recipes, I kept coming back to that memory, feeling like it was a solid foundation for something truly spectacular. It was missing a little bit of flair, a little something that made you say, “Wow, what is in this?”

One afternoon, I was staring at my pantry, determined to elevate this classic ground beef soup. My eyes landed on a can of fire-roasted tomatoes I’d bought on a whim. I remembered the smoky, slightly charred flavor they added to salsas and sauces. A lightbulb went off. What if I built the entire flavor profile of the soup around that smoky depth?

That was the beginning of this recipe. The fire-roasted tomatoes, a pinch of smoked paprika, and a surprising splash of red wine vinegar at the end transformed that simple soup into something extraordinary. It’s now the ground beef soup my family requests constantly, and it’s the one I’m most proud to share. It has all the comforting, hearty goodness of the original, but with a pop of flavor that makes it feel modern and special.

Skip to My Special Recipe!

Why This Ground Beef Soup Recipe Works

Ground beef soup, often called hamburger soup or poor man’s stew, has been a staple in American kitchens for generations. Its history is rooted in practicality and comfort. It was an affordable way for families to stretch a pound of ground beef into a filling meal that could feed everyone, using whatever vegetables were on hand. It’s a dish born from resourcefulness, and that’s a quality I truly admire in a recipe.

Its popularity endures because it’s incredibly easy to make, satisfying, and forgiving. You can toss in different veggies, use various herbs, and it almost always turns out delicious. It’s the kind of meal you can make on a busy weeknight without much fuss, and the leftovers are often even better the next day as the flavors have more time to meld together.

So, why mess with a classic? Because we can make it even better! My version takes that wonderful, comforting base and elevates it. The secret is layering flavors that add complexity and depth. The star of the show is the fire-roasted diced tomatoes. Unlike regular canned tomatoes, they are charred over an open flame before being diced and canned. This process imparts a beautiful smokiness that permeates the entire soup, giving it a rustic, slow-simmered taste in a fraction of the time.

To support that smokiness, I add a teaspoon of smoked paprika, which enhances the savory, barbecue-like notes. The final touch, a tablespoon of red wine vinegar stirred in just before serving, is my real secret weapon. It might sound odd, but that little bit of acid cuts through the richness of the beef and brightens up all the vegetable and tomato flavors. It makes the whole dish pop, turning a simple ground beef soup into a memorable meal that tastes like it came from a specialty kitchen.

Ingredients for Ground Beef Soup

The magic of this soup comes from using simple, wholesome ingredients and giving them a little twist. Each component is chosen to build layers of flavor, creating a final dish that is so much more than the sum of its parts. Here is everything you’ll need to make my signature ground beef soup.

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 2 tbsp tomato paste
• 6 cups beef broth
• 2 medium potatoes, peeled and cubed
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 tbsp red wine vinegar
• Fresh parsley, chopped, for garnish

Now, let’s talk about a few of the key players. For the ground beef, I recommend using a lean blend like 85/15 or 90/10. This gives you all the rich, beefy flavor without making the soup overly greasy. If you only have a higher fat content ground beef, just be sure to drain the excess fat thoroughly after browning.

The absolute game-changer here is the fire-roasted diced tomatoes. Do not substitute these with regular diced tomatoes if you can help it. The smoky, slightly charred flavor is the backbone of this recipe’s unique taste. You can find them in the canned tomato aisle right next to the standard varieties. They add a depth that makes the soup taste like it has been simmering for hours.

Finally, don’t skip the red wine vinegar at the end. It might seem like a strange addition to a beef soup, but trust me. A small splash stirred in right before serving awakens all the other flavors. It provides a touch of acidity that cuts through the richness and makes the entire pot of soup taste brighter and more vibrant. It’s the finishing touch that will have everyone asking for your secret.

Step-by-Step Instructions For Making Ground Beef Soup

This soup comes together in one pot, which is one of my favorite things about it. Fewer dishes means more time enjoying the meal with my family. I recommend using a heavy-bottomed pot or a Dutch oven for this recipe, as it distributes heat evenly and helps prevent scorching while the soup simmers.

Step 1: Brown the Beef

First things first, let’s build our flavor base. Heat your olive oil in the Dutch oven over medium-high heat. Once it’s shimmering, add the ground beef. The key here is to let it get nicely browned. Don’t just stir it around until it’s gray. Let it sit for a minute or two at a time to develop a nice crust. This process, called the Maillard reaction, creates a ton of flavor. Use a wooden spoon to break the meat into small crumbles as it cooks. Once it’s browned all over, carefully drain off any excess fat from the pot.

Step 2: Sauté the Vegetables

Now, add your diced onion, sliced carrots, and sliced celery directly into the pot with the browned beef and any remaining drippings. This trio, known as a mirepoix, is the aromatic foundation of so many wonderful soups and stews. Cook the vegetables, stirring every so often, for about five to seven minutes. You want them to soften up and for the onions to become translucent. They’ll soak up all that delicious flavor left in the pot from the beef.

Step 3: Awaken the Spices

Next, stir in the minced garlic, smoked paprika, dried thyme, and the optional red pepper flakes. Cook for just one more minute, stirring constantly. This step is called “blooming” the spices. The heat coaxes out their essential oils, making them incredibly fragrant and deepening their flavor. You’ll know it’s ready when your kitchen starts to smell absolutely amazing. Season generously with salt and freshly ground black pepper.

Step 4: Build the Tomato Base

Time for our star ingredient. Pour in the entire can of fire-roasted tomatoes, juices and all. Add the tomato paste as well. Stir everything together, scraping up any browned bits from the bottom of the pot. The tomato paste will add a concentrated, rich tomato flavor and help to thicken the broth slightly.

Step 5: Simmer to Perfection

Pour in the beef broth and add your cubed potatoes. Give everything a good stir to combine, then bring the soup to a rolling boil. Once it’s boiling, immediately reduce the heat to low, place the lid on your pot, and let it simmer. You’ll want to let it go for about 20 to 25 minutes. This is where the magic happens. The flavors meld together, and the potatoes cook until they are perfectly fork-tender.

Step 6: Add the Final Veggies

Once the potatoes are tender, stir in the frozen corn and green beans. Since they are already partially cooked and small, they don’t need much time at all. Let the soup cook for another five minutes, which is just enough time for them to heat through without becoming mushy. This keeps their color bright and their texture crisp.

Step 7: The Finishing Touch

Remove the pot from the heat. Now for the secret ingredient that pulls it all together. Pour in the red wine vinegar and give the soup one final stir. This little bit of acid will brighten up the entire dish and make all the individual flavors sing.

Step 8: Taste and Garnish

The final, most important step is to taste your creation. Ladle a small amount into a spoon and see if it needs anything else. It might need another pinch of salt or a bit more black pepper. Once it tastes perfect to you, ladle the ground beef soup into bowls and garnish with a sprinkle of fresh, chopped parsley. The green adds a nice pop of color and a fresh, clean flavor.

How To Serve Ground Beef Soup

Serving this ground beef soup is just as much fun as making it. The beauty of such a hearty, all-in-one meal is that it really doesn’t need much else to feel complete. A big, steaming bowl is wonderfully satisfying all on its own, especially when garnished with that little sprinkle of fresh parsley for a touch of color and freshness. It’s the perfect simple dinner for a chilly evening when you crave something comforting and delicious.

But if you want to turn this simple soup into a more elaborate meal or just offer a few extra touches for your family and guests, there are so many wonderful ways to dress it up. Setting out a few small bowls of toppings allows everyone to customize their own serving, which is always a hit at my house. Think of it as a mini soup bar!

Here are some of my favorite ways to serve this hearty ground beef soup:

• Crusty Bread: This is non-negotiable in my book! A thick slice of crusty sourdough or a warm, flaky biscuit is perfect for sopping up every last drop of the flavorful broth.
• A Dollop of Dairy: A spoonful of sour cream or full-fat Greek yogurt on top adds a cool, creamy tang that beautifully contrasts with the rich, smoky flavors of the soup.
• Cheese, Please: Sprinkle some freshly shredded sharp cheddar or a Parmesan blend over the hot soup. It will melt into a gloriously gooey topping that takes the comfort factor to a whole new level.
• Classic Cornbread: A wedge of sweet, buttery cornbread on the side is a Southern tradition for a reason. It’s the perfect companion to this savory, beefy soup.
• Croutons or Crackers: For a bit of crunch, top your bowl with some garlic-herb croutons or crumble in a handful of saltine or oyster crackers just before eating.

No matter how you choose to serve it, this ground beef soup is destined to be a crowd-pleaser. It’s a meal that feels both familiar and special, perfect for a quiet family dinner or for sharing with friends. Just be prepared for everyone to ask for a second bowl.

How To Store & Reuse Ground Beef Soup Leftovers

One of the best things about making a big pot of soup is that the leftovers are often even more delicious the next day. As the soup sits in the refrigerator, the flavors continue to meld and deepen, resulting in an even richer and more satisfying meal. Storing this ground beef soup properly is simple and ensures you can enjoy it for days to come.

First, it’s very important to let the soup cool down before you store it. Leaving a large, hot pot of soup on the counter to cool completely isn’t safe, so I like to speed up the process. You can pour it into a shallower container to increase the surface area or place the pot in an ice bath in your sink for a few minutes. Once it’s close to room temperature, transfer it to an airtight container. This soup will keep beautifully in the refrigerator for up to four days.

If you want to store it for longer, this soup also freezes wonderfully. Here are my tips for storing, freezing, and reheating:

• Refrigerating: Store in an airtight container in the refrigerator for 3 to 4 days. When you’re ready to eat, simply reheat a portion gently on the stovetop over medium-low heat until warmed through, or microwave it in a covered, microwave-safe bowl.
• Freezing: Ladle the cooled soup into freezer-safe bags or containers. Be sure to leave about an inch of headspace at the top to allow for expansion as it freezes. It will keep well in the freezer for up to 3 months. The texture of the potatoes can sometimes become slightly softer after freezing and thawing, but it’s still absolutely delicious.
• Thawing and Reheating: The best way to thaw frozen soup is to place it in the refrigerator overnight. Then, you can reheat it on the stovetop as you would refrigerated leftovers. If you’re in a hurry, you can also use the defrost setting on your microwave.
• Reusing Leftovers: Looking for a creative way to use the last bit of soup? Try thickening it with a cornstarch slurry (a mix of equal parts cornstarch and cold water) on the stove to create a thick, stew-like sauce. This is absolutely incredible served over baked potatoes, rice, or even egg noodles.

Having a container of this homemade ground beef soup in the fridge or freezer is like having a delicious, comforting meal ready to go at a moment’s notice. It’s perfect for those busy nights when you don’t have the energy to cook from scratch but still want something wholesome and satisfying.

Substitutions & Variations For Ground Beef Soup

While I absolutely adore this ground beef soup recipe just as it is, one of its greatest strengths is its versatility. It’s a fantastic blueprint that you can easily adapt based on what you have in your pantry, your dietary needs, or just your personal taste. Don’t be afraid to get creative in the kitchen and make this recipe your own. It’s very forgiving, so feel free to experiment with different ingredients and flavors.

Whether you need to swap out a protein, want to sneak in some extra vegetables for the kids, or feel like changing up the flavor profile entirely, there are plenty of simple adjustments you can make. These variations can help you cater to different preferences or simply use up the ingredients you already have on hand, which is always a bonus for keeping the grocery bill down.

Here are a few of my favorite substitutions and variations to get you started:

• Protein Swaps: If you’re not in the mood for beef, this soup is just as delicious with a different ground meat. Try using ground turkey, ground chicken, or even a mild or spicy Italian sausage (just remove the casings before browning).
• Vegetable Additions: This is a great “clean out the crisper” soup. Feel free to add other vegetables like diced bell peppers, sliced mushrooms, peas, or chopped zucchini. For extra greens, stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking until it wilts.
• Potato Variations: I typically use Yukon Gold potatoes because they hold their shape well, but you could also use red potatoes or even sweet potatoes for a different flavor and a boost of nutrients.
• Make it Creamy: For a richer, creamier broth, stir in about a half cup of heavy cream or full-fat coconut milk right at the end of the cooking process. Just be sure not to let it boil after adding the cream.
• Add Some Grains or Pasta: To make the soup even heartier, add a half cup of barley or farro along with the potatoes (they will need the full simmer time to cook). Alternatively, you can add a half cup of small pasta, like ditalini or elbow macaroni, during the last 10 minutes of cooking.
• Spice It Up: If you like a little extra heat, you can add a diced jalapeño along with the onions and celery, or increase the amount of red pepper flakes. A dash of your favorite hot sauce at the end also works wonders.

No matter which path you choose, these simple tweaks can put a whole new spin on this classic ground beef soup, ensuring it never gets boring. Have fun with it!

5 FAQs About Ground Beef Soup

Here are some straightforward answers to the most common questions I receive about this ground beef soup recipe.

Can I make this ground beef soup in a slow cooker?

Yes, you absolutely can! This ground beef soup adapts wonderfully to the slow cooker, making it a fantastic option for days when you want to come home to a ready-made dinner. The low and slow cooking method helps the flavors meld together beautifully. To convert the recipe, you’ll still want to do the initial prep work on the stovetop, as it builds a crucial layer of flavor that you don’t want to miss.

First, brown the ground beef in a skillet, drain the fat, and place the beef in your slow cooker. Then, in the same skillet, sauté the onions, carrots, and celery until they soften. Add the garlic and spices and cook for another minute until fragrant. Transfer this vegetable mixture to the slow cooker. Stir in the fire-roasted tomatoes, tomato paste, beef broth, and cubed potatoes. Give it all a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 15 minutes before serving, stir in the frozen corn, green beans, and the red wine vinegar. This ensures the frozen veggies stay crisp and the vinegar remains bright.

Is this ground beef soup recipe healthy?

This soup can definitely be part of a healthy and balanced diet. It’s packed with lean protein from the ground beef and loaded with a variety of nutritious vegetables like carrots, celery, tomatoes, potatoes, corn, and green beans. The broth-based nature of the soup makes it hydrating and generally lower in calories and fat compared to cream-based soups. It’s a wonderfully satisfying meal that will keep you full and provide a good range of vitamins and minerals.

If you want to make it even healthier, there are a few simple tweaks you can make. You can use extra-lean ground beef (93/7) or even ground turkey breast to lower the fat content further. You could also pack in even more vegetables, such as adding a few handfuls of fresh spinach or chopped kale at the end. Using a low-sodium beef broth is another great way to control the sodium content, allowing you to season the soup to your own preference with salt and pepper.

What’s the best way to thicken my ground beef soup?

This ground beef soup is designed to have a hearty but still brothy consistency. However, if you prefer a thicker, more stew-like texture, there are several easy ways to achieve that. The simplest method is to use the potatoes that are already in the soup. You can use the back of a spoon to mash a few of the cooked potato cubes against the side of the pot. The starch released from the potatoes will naturally thicken the broth.

Another reliable method is to use a cornstarch slurry. In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of cold water until it’s completely smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Let the soup simmer for another minute or two, and you’ll see it thicken up nicely. For a richer thickener, you could also make a slurry with flour and butter, known as a beurre manié. Lastly, you can simply let the soup simmer uncovered for an extra 10 to 15 minutes to allow some of the liquid to evaporate, which will naturally concentrate the flavors and thicken the consistency.

Why are my potatoes mushy in my ground beef soup?

Mushy potatoes are a common soup-making frustration, and it usually comes down to two things: the type of potato you used and the cooking time. For soups and stews, it’s best to use a waxy potato variety. Potatoes like Yukon Golds, red potatoes, or fingerlings have a lower starch content and a firm texture that holds its shape well even after prolonged simmering. They become tender and creamy without disintegrating into mush.

Starchy potatoes, like Russets (or Idaho potatoes), are fantastic for mashing or baking because they are fluffy and absorbent, but those same qualities cause them to break down and fall apart in a soup. The other likely culprit is simply overcooking. Be sure to check your potatoes for doneness by piercing a cube with a fork. It should be easily pierced but still have a slight firmness. Once they reach that point, it’s time to add your frozen veggies and move on to the final steps. Cooking them for too long past this point will cause their cell walls to break down completely.

Can I use fresh vegetables instead of frozen corn and green beans?

Of course! Using fresh vegetables is a wonderful idea, and you can certainly substitute them for the frozen varieties. The only thing to keep in mind is that fresh vegetables will require a slightly different cooking time to become tender. Frozen vegetables are typically blanched before being frozen, so they cook very quickly, which is why they are added at the very end.

If you’re using fresh green beans, you’ll want to trim and cut them into bite-sized pieces. Add them to the soup along with the potatoes, as they will need the full 20 to 25 minutes of simmering time to become tender. If you’re using fresh corn, you can slice the kernels off the cob and add them during the last 5 to 10 minutes of cooking. They don’t need much time at all. Using fresh vegetables can add an extra layer of flavor and a slightly different texture to your finished ground beef soup.

Try These Recipes Next

If you loved the smoky, comforting flavors of this soup, you’re sure to enjoy some of my other favorite hearty ground beef recipes.

• Hearty Ground Beef Soup with Smoky Fire-Roasted Tomatoes: This is the original post for this very recipe, perfect for sharing with friends who want the direct link!
• Hearty Ground Beef Stew: A thicker, richer cousin to this soup, this stew is pure comfort food, perfect for serving over mashed potatoes or egg noodles.
• Ground Beef Ramen: For a fun twist, this recipe combines savory ground beef with the slurpable satisfaction of ramen noodles for a quick and incredibly flavorful weeknight meal.

I hope you give these a try and find a new family favorite!