Soups & Stews
Betty Crocker's hamburger soup recipe delivers the ultimate one-pot comfort food experience that warms the soul on chilly evenings. The secret to this classic lies in browning ground beef until deeply flavorful, then simmering it with rich broth, tomatoes, and just the right blend of spices.
I've perfected this recipe over years of testing, ensuring every spoonful delivers that perfect balance of savory meat, tender vegetables, and comforting seasonings.
What makes this soup truly special is its simplicity—just a few pantry staples come together to create a hearty meal that's ready in under an hour. The one-pot method means minimal cleanup while delivering maximum flavor, making it ideal for busy weeknights or cozy family gatherings.
The key technique is letting the soup simmer low and slow, allowing all those rich flavors to meld together into something truly memorable.
By the time you're done, you'll have a steaming bowl of hamburger soup with tender beef chunks, perfectly softened vegetables, and a thick, flavorful broth that coats every spoonful.
The aroma alone will have everyone gathering around your table, and the first bite delivers that classic Betty Crocker taste you've been craving. This is comfort food at its finest—warm, satisfying, and impossible to resist.
Serve it with crusty bread for soaking up every last drop or pair it with a simple green salad for a complete meal. The beauty of this recipe is its versatility—it works as a main dish or a side, and the leftovers reheat beautifully for quick lunches.
Let's get cooking and bring some classic comfort to your kitchen!
Ingredients for betty crocker hamburger soup
Pantry staples plus a few fresh veggies—this soup comes together faster than you can say 'comfort food'.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Carrots 🥕 | 3 whole | Medium size, peeled, chopped |
| Celery Stalks 🌿 | 3 whole | Fresh, chopped fine |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced fine |
| Canned Tomatoes 🍅 | 1 can | 15 oz, diced or crushed |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Worcestershire Sauce 🍶 | 1 tbsp | Classic Lea & Perrins |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Butter 🧈 | 2 tbsp | Unsalted, for browning |
The ground beef is non-negotiable here—80/20 fat ratio gives you that rich, deep flavor you crave. Kroger's Select or Costco's Kirkland brand are my go-tos, but any store-brand 80/20 works just fine. The key is browning it well in that butter—don't rush this part. For the veggies, fresh celery and carrots make all the difference (frozen works in a pinch, but it won't be as vibrant). The onions should be sweet, not bitter—yellow or red both work, but avoid the super pungent varieties. And that Worcestershire sauce? Lea & Perrins is the classic, but any good brand will do.
No beef broth? Chicken broth with 1 tbsp soy sauce gets you close, but the flavor won't be quite the same. Short on tomato paste? Extra canned tomatoes work—just add 2 tbsp more. The flour is just for thickening, so cornstarch works too if you're gluten-free. For the thyme, fresh is ideal, but dried at one-third the amount is fine. The bay leaves? Don't skip them—they add that subtle depth that makes this taste like Grandma's. And if you're watching salt, low-sodium broth plus extra black pepper keeps it balanced.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For freezing, portion it into 2-cup servings with a splash of broth in each container (prevents freezer burn). Reheat on the stove over medium-low, stirring occasionally. Double the batch and freeze half—you'll thank me when winter hits. The leftovers reheat beautifully, and the flavor actually deepens as it sits. Trust me, this is the kind of soup that gets better with time.
Why You'll Love This Recipe
- One-Pot Magic: Honestly, I swear by this recipe because it’s literally dump-and-stir. Brown the ground beef, toss in the diced onion, carrots, and celery—no fancy chopping needed—and let the Betty Crocker mix do the rest. That garlic? Just a couple of minced cloves, and suddenly you’ve got depth without extra effort.
- Meat-and-Veggie Harmony: Between us, the balance here is chef’s kiss—the ground beef stays tender but holds its shape, while the carrots and celery soften just enough to melt into the broth. That onion and garlic combo? It’s like a warm hug in a bowl, especially when you crack open a can of tomatoes for extra richness.
- Leftover Goldmine: I make this on Sundays, and by Wednesday, I’m still pulling it out for lunches. The flavors only get better as it sits, and it reheats like a dream. Plus, it’s the kind of soup that tastes just as good cold the next day—perfect for packing for work or school.
- Budget-Friendly Powerhouse: Ground beef, onions, and carrots? That’s a pantry staple combo that won’t break the bank. I stretch it with broth, beans, or even a splash of milk for creaminess, and suddenly, I’ve got a filling, hearty meal for under $5 per serving. No guilt, all satisfaction.
Instructions for Betty Crocker-inspired hamburger soup
This one-pot wonder delivers deep, savory flavor with minimal cleanup—just follow these simple steps.
Brown the Ground Beef Perfectly
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons butter. Once melted and foaming, add the 1.5 pounds ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until the beef is no longer pink and has browned beautifully—this builds rich flavor that can't be replicated with raw beef.
Don't drain the fat—it contains concentrated beef flavor. As the beef cooks, push it to one side of the pot and add the 1 whole yellow onion, 3 whole carrots, and 3 whole celery stalks that you've chopped. Stir occasionally for 3-4 minutes until the vegetables begin to soften slightly and take on color. This layering of flavors is what makes this soup taste like it's been simmering for hours.
Build the Flavor Base
Add the 3 cloves minced garlic and cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make the soup bitter. Stir in the 2 tablespoons tomato paste and cook for another 1 minute to deepen its flavor.
Pour in the 1 can canned tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon. These bits, called fond, are packed with flavor. Add the 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 0.5 teaspoon ground black pepper, 1.5 teaspoons salt, and the 2 whole bay leaves. Stir everything together and bring the mixture to a gentle boil over medium-high heat.
Thicken and Simmer to Perfection
Reduce heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally. This slow cooking allows all the flavors to meld together beautifully. After 30 minutes, sprinkle the 2 tablespoons all-purpose flour over the top and stir well to combine.
Continue simmering for another 15-20 minutes until the soup has thickened to your desired consistency. You're looking for a hearty soup that coats the back of a spoon but still has a pleasant mouthfeel. Taste and adjust seasoning if needed—this is your chance to perfect the balance of flavors. The bay leaves should be removed before serving, as they're not meant to be eaten.
Finish with Richness and Serve
Once the soup reaches your preferred thickness and flavor, turn off the heat and let it sit for 5 minutes. This resting period allows the flavors to settle and the soup to thicken slightly more. Remove and discard the bay leaves before serving.
Ladle the soup into bowls and serve immediately with crusty bread or over buttered egg noodles. The aroma alone will have everyone at the table anticipating that first spoonful of rich, meaty goodness. This one-pot meal is perfect for chilly days or whenever you crave comfort food that's simple yet deeply satisfying.
Pro Tips For Making Betty Crocker Hamburger Soup
- BROWN THE BEEF RIGHT: That pale, gray ground beef? No thanks. After years of making this soup, I finally learned to cook the beef in two batches over medium-high heat—don’t overcrowd the pan. Let it sizzle until it loses its raw color and starts to crisp slightly at the edges. Skimp here, and your soup will taste like it’s missing something.
- CHOP ONIONS UNIFORM: The recipe calls for "diced onion," but I’ve seen people throw in everything from giant chunks to onion confetti. For even cooking and texture, aim for ½-inch dice—small enough to soften completely but big enough to still taste like onion, not mush. (Yes, even if you’re impatient like me.)
- SAVE THE SOUP FROM MUSH: The carrots and celery in this recipe are easy to overcook, turning them into a sad, watery sludge. Add them to the simmering broth after the beef is mostly done, and cook for just 5–7 minutes—until tender but still holding shape. Trust me, your soup will thank you.
- SWAP THE GARLIC: The recipe says "minced garlic," but I’ve found that roasting a whole head of garlic (sliced in half, drizzled with oil, roasted at 400°F for 20 minutes) and then peeling the cloves adds a deep, sweet richness that minced garlic just can’t match. Just smash the roasted cloves with the side of your knife before adding them.
Common mistakes when making your betty crocker hamburger soup
Skipping the Browning Step
I cannot stress this enough—browning the ground beef is non-negotiable for authentic flavor. When you skip this, your soup will taste bland and flat. The Maillard reaction that occurs during browning creates deep, meaty notes that can't be replicated by simply cooking raw beef.
I've made this mistake early on, and the difference is night and day. Use medium-high heat and cook until the beef is deeply browned, not just cooked through. 🔥
Using Lean Beef
If you grab 90/10 or 93/7 lean ground beef, you're setting yourself up for disappointment. The fat in 80/20 ground beef is what renders out and creates that rich, savory base. Lean beef won't brown properly and will leave your soup tasting dry and lacking depth.
Stick with 80/20—it's worth the extra fat for the flavor payoff. Brands like Kroger Select or Costco Kirkland are reliable choices.
Over-Simmering the Soup
While simmering is essential, boiling vigorously will break down the meat and vegetables, making your soup mushy and watery. Keep the heat at a gentle simmer—you should see small bubbles but not a rolling boil.
I've ruined a batch by letting it boil too hard, and the texture was ruined. Once you add the flour to thicken, reduce the heat to low to prevent scorching. Patience here is key to that perfect, hearty consistency.
Ignoring the Fond
Those browned bits stuck to the bottom of your pot—that's the fond, and it's packed with flavor. When you add your broth and tomatoes, scrape up every bit with a wooden spoon. I've seen people skip this, and their soup always tastes underwhelming.
The fond adds layers of depth that you simply can't get any other way. Take that extra 30 seconds to scrape and stir—it makes all the difference.
Rushing the Thickening Process
Adding flour and expecting instant thickening is a common mistake. The flour needs time to gelatinize and blend smoothly into the soup. If you add it and immediately turn up the heat, you'll end up with lumpy soup.
After sprinkling the flour, stir vigorously for 1-2 minutes to create a smooth paste before letting it simmer. This ensures a silky texture rather than a gluey one. I've learned this the hard way—always let it cook low and slow.
Forgetting to Rest
Skipping the 5-minute rest after cooking means serving soup that's still actively releasing steam and hasn't settled. This can make the texture uneven and the flavors less cohesive. During this time, the soup also thickens slightly as the starches set.
I now make it a habit to let my soup rest—it's a small step that makes a big difference in the final result. Just give it those 5 minutes before serving. 💫
Nutrition facts
Frequently asked questions
Can I make this hamburger soup in a slow cooker?
Brown the beef and veggies first in a skillet, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors even more, making it perfect for busy days. Just skip the flour thickening at the end—it'll naturally thicken during the long cook.
What can I substitute if I don't have Worcestershire sauce?
No problem! Mix 1 teaspoon soy sauce with ½ teaspoon balsamic vinegar for a similar umami depth. Or try 1 teaspoon fish sauce (if you're comfortable with that flavor) plus a pinch of sugar. The key is to maintain that savory-sweet balance that Worcestershire provides. Don't skip it entirely—your soup will taste flatter without it.
How do I make this soup extra hearty?
Add ½ cup cooked barley or ditalini pasta during the last 15 minutes of simmering. For meat lovers, brown ½ pound ground pork with the beef. Or stir in 1 cup cooked kidney beans for extra texture. These additions bulk up the soup while keeping it comforting. Just remember to adjust the broth amount if you're doubling the meat content.
Can I freeze this soup?
Yes, but freeze it before adding the flour to prevent thickening issues. Portion into 2-cup containers with a splash of broth in each (prevents freezer burn). It keeps for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove over medium-low heat, stirring occasionally. The texture may change slightly, but the flavor remains rich and satisfying.
Why does my soup taste too salty?
Most likely, your broth was high-sodium or you added too much salt during cooking. The fix? Stir in ½ cup plain yogurt or sour cream to balance the saltiness. Or add 1 extra can of tomatoes (the acidity helps cut through salt). For future batches, use low-sodium broth and taste as you go—you can always add more salt, but you can't remove it once it's there.