Old-Fashioned Hamburger Soup (Simple & Hearty)

This Cozy Ground Beef & Potato Soup is simple, hearty, and exactly the kind of dinner that feels like a warm hug. Made with pantry staples, frozen vegetables, and tender potatoes, it’s a one-pot meal that comes together fast but tastes like it’s been simmering all day.

Perfect for chilly evenings, busy weeknights, or anytime you want comfort food without the fuss. Serve it with crusty bread and you’re done.

Ingredients

The Base

• 30 ml olive or vegetable oil (2 tbsp)

• 450 g ground beef (1 lb, 10–20% fat works best)

• 1 small onion, diced (about 150 g / 1 cup)

• 2 large celery stalks, diced

• 3 large garlic cloves, finely chopped

The Flavor Builders

• 45 g tomato paste (3 tbsp)

• 1 can diced tomatoes, 400 g / 14 oz

• 720 ml low-sodium beef stock or broth (3 cups)

• 1½ tsp Italian seasoning

• 1½ tsp salt, plus more to taste

• ¼ tsp black pepper

The Hearty Bits

• 340 g potatoes (12 oz), russet or Yukon Gold, peeled and cut into 1.25 cm / ½-inch cubes

• 450 g mixed vegetables (about 3 cups), frozen and unthawed

  
  

  (green beans, corn, peas, carrots — whatever’s in the freezer)

The Finish

• 2 tsp Worcestershire sauce

• Chopped parsley or scallions, for serving (optional but lovely)

Method

1) Build the base

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, onion, and celery. Cook, breaking up the meat as you go, until the beef is no longer pink and the vegetables begin to soften, 5–7 minutes.

If there’s excess fat, use a paper towel to carefully mop some away.

Add the garlic and cook 2 minutes, just until fragrant.

2) Layer the flavor

Stir in the tomato paste and cook 1 minute, until everything is coated and brick-red.

Add the diced tomatoes (with their juices), beef stock, Italian seasoning, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pot.

3) Simmer it cozy

Add the potatoes and bring the soup to a boil. Reduce the heat to medium and

simmer uncovered for 10 minutes.

Stir in the frozen vegetables. Make sure everything is mostly submerged, partially cover the pot, and simmer another 7–10 minutes, until the potatoes and vegetables are tender.

4) Finish and serve

Taste the soup and stir in the Worcestershire sauce. Adjust seasoning with more salt and pepper if needed.

Ladle into bowls and finish with chopped parsley or scallions if you like. Serve with crusty bread and call it a night.

Please watch the video below. Enjoy your adventure time in the kitchen.

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