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White bowl filled with tomato and beef-broth based Hamburger Soup

Hamburger Soup

Hearty easy-to-make tomato and beef broth-based soup packed full of ground beef, vegetables, and macaroni. This comfort food soup freezes well.
Course Soup
Cuisine American
Keyword Hamburger Soup
Servings 10
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1-2 tbsp oil
  • 1 lb extra-lean ground beef
  • 1 cup chopped onion
  • ¾ cup diced celery
  • cup diced rutabaga
  • ¼ cup diced green pepper
  • cups diced carrots about 3 medium-sized
  • ½ cup diced parsnip
  • ¼ tsp garlic powder or garlic salt
  • tsp dried basil
  • tsp dried parsley
  • 6 whole allspice
  • ¼ - ½ tsp salt
  • Fresh ground pepper to taste
  • 6 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 – 19 oz can diced tomatoes with juice
  • 1 – 10 oz can mushrooms drained
  • 20 oz. tomato soup
  • 1 large bayleaf
  • 1 tsp sugar
  • ¼ cup long-grain rice
  • ½ cup diced zucchini with peel
  • 1 cup raw macaroni


  1. Assemble ingredients.
  2. Heat olive oil in saucepan over medium-high heat. Add the ground beef, breaking it up with a spoon. Fry beef for about 4-5 minutes or until beef is no longer pink. Drain off excess liquid.
  3. Add onion, celery, turnip, green pepper, carrots, and parsnip. Cook over medium-high heat for about 3 minutes, stirring constantly. Add garlic powder, basil, parsley, whole allspice, salt and pepper. Stir and sauté for 6-8 minutes.
  4. Add beef stock, Worcestershire sauce, tomatoes, mushrooms, tomato soup, bay leaf, and sugar. Reduce heat to low and simmer for about 20-30 minutes.
  5. Add rice and zucchini and simmer for about 10 minutes then add the macaroni and simmer for an additional 10-12 minutes until the macaroni is cooked.
  6. Remove and discard whole allspice. Ladle into bowls and serve with baguette slices, crusty rolls, or crackers.
  7. Freezes well.