There are recipes that come and go in my kitchen… and then there are the ones that stick. This Hamburger Soup recipe is one of those staples in my family. It’s hearty, loaded with vegetables, and perfect for those chilly nights when you just want a bowl of comfort. It’s TRULY the best hamburget soup recipe!

And let me tell you — this soup must be served with a big slice of buttery cast iron cornbread. The two together? Absolute magic.

You can grab my cornbread recipe right here and watch me make it in this video.

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Why You’ll Love This Hamburger Soup

• Family Favorite: This has been on rotation in my kitchen for years. My boys ask for it every fall and winter.
• One-Pot Wonder: Everything simmers together in one big pot, which makes cleanup a breeze.
• Flexible & Filling: You can add extra broth to make it more soupy or keep it thick and hearty.

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Ingredients You’ll Need

• 2 ½ pounds ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can whole tomatoes
• 3 cups beef stock or broth (plus more if needed)
• 1 yellow bell pepper, seeded & diced
• 1 red bell pepper, seeded & diced
• 1 green bell pepper, seeded & diced
• 4 carrots, peeled & sliced on the diagonal
• 1 (6 oz) can tomato paste
• ½ teaspoon kosher salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• Seasoned salt to taste (I love Cajun seasoning for this!)

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Directions

1. Start by washing all your vegetables and chopping them up (peel carrots before chopping.)
2. Dice the onion, celery, and mince the garlic first — that way you can go ahead and get the meat started while you finish chopping the other veggies.
3. In a large pot over medium-high heat, brown the ground chuck with the onion, celery, and garlic.
4. While the meat is browning, dice up the bell peppers and finish slicing the carrots.
5. Drain off as much fat as you can from the browned meat and discard once it cools.
6. Return the pot to the stove and add in the rest of the ingredients. Stir to combine.
7. Bring everything to a boil, then reduce the heat. Cover and let it simmer for 15–20 minutes, until the carrots are tender but not mushy.
8. If you prefer a thinner soup, add 1–2 cups of extra broth or hot water.
9. Taste and adjust seasonings as needed and ENJOY!

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Serving Suggestion

Serve this steaming hot in a big bowl with a slice of cornbread on the side (or two—no judgment here). The sweetness of the cornbread perfectly balances the savory Cajun kick in the soup. Get my cornbread recipe here.

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Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Hamburger soup freezes beautifully! Portion into freezer-safe containers and store for up to 3 months.

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Make This a Family Tradition

Every time I make this hamburger soup, I can’t help but think of how it’s become one of our family traditions. Recipes like this remind me why I love cooking — it’s not just about feeding my family, but about creating memories around the table.

If you try this recipe, be sure to pair it with my cast iron cornbread — it’s the ultimate combo!