Soups & Stews
Betty Crocker's hamburger soup recipe delivers that nostalgic, hearty flavor in a single pot—just like the classic canned version but with homemade depth. The secret lies in browning the ground beef properly, which builds rich, caramelized flavors that transform simple ingredients into something truly comforting.
This one-pot method ensures minimal cleanup while delivering restaurant-quality results every time.
What sets this recipe apart is the balance of textures and flavors—tender ground beef, al dente noodles, and a savory broth thickened just enough to coat every spoonful. The slow simmer allows all the ingredients to meld together, creating a soup that's both satisfying and easy to customize.
Whether you're feeding a family or meal prepping for the week, this recipe delivers consistent, crowd-pleasing results.
The process is straightforward but packed with professional techniques, like deglazing the pan after browning the beef to capture all those flavorful browned bits. This simple step elevates the soup from basic to extraordinary, ensuring every bite tastes like a warm hug on a chilly day.
The best part? You can adjust the seasoning to your preference, making it perfect for any palate.
Serve this hearty soup with crusty bread for dipping or a side salad for balance. The leftovers reheat beautifully, making it an ideal meal for busy weeknights or cozy gatherings. Here's how to create this comforting classic in your own kitchen.
Ingredients for betty crocker hamburger soup
Sixteen ingredients transform into nostalgic, comforting hamburger soup with professional depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 85% lean for rich flavor |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced finely |
| Carrots 🥕 | 2 medium | Peeled, sliced into thin coins |
| Celery Stalks 🌿 | 3 whole | Trimmed, chopped into small pieces |
| Egg Noodles 🍜 | 2 cups | Uncooked, medium width |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For broth dilution |
| Ketchup 🍅 | 2 tbsp | For classic tang |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
The ground beef is non-negotiable for authentic flavor—85% lean gives you that perfect balance of richness and tenderness. Costco or Kroger typically carry quality ground beef in bulk, which is ideal for this recipe. Look for packages labeled 'ground chuck' if you prefer even more flavor. The onions, carrots, and celery form your 'holy trinity' vegetables—freshly chopped makes all the difference, so don't skip this step. For the noodles, Barilla or De Cecco egg noodles hold up best during the long simmer without turning mushy.
No beef broth? Chicken broth with a splash of soy sauce works in a pinch, though purists will notice the difference. Substituting tomato paste? Fresh tomato sauce at double the amount gives you better texture. The Worcestershire sauce can be tricky to find—Lea & Perrins is the gold standard, but Annie's works too. For a vegetarian version, swap the beef for mushrooms and lentils, though the flavor profile will shift. The ketchup adds that classic tang—Heinz 57 is the most widely available and consistent choice.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I always double the batch—one pot for dinner, one for lunches. For reheating, add a splash of water or broth to prevent thickening. The noodles will absorb liquid, so you may need to add more broth when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no dirty dishes piling up. Brown the beef right in the soup pot, toss in the chopped veggies (onion, carrots, celery—just dice them roughly), and let the flavors meld. The egg noodles cook right in the broth, so you’re basically done after stirring.
- Meat-and-Veggie Harmony: That ground beef? It’s the star, but the veggies steal the show. The onion and celery soften into sweet, savory layers, while the carrots hold their bite—just enough texture to keep it interesting. Honestly, the balance is chef-level without trying.
- Lunchbox Hero: This soup is my go-to for meal prep because it reheats like a dream. Pack it in thermoses for work or school lunches—no soggy noodles here, thanks to the egg noodles holding up perfectly. My kids actually ask for leftovers, and that’s saying something.
- Budget-Friendly Powerhouse: Ground beef, carrots, celery, onion—these are pantry staples that won’t break the bank. A single batch feeds four (or five if someone’s extra hungry), and the leftovers taste just as good the next day. Between us, this is the kind of recipe that makes grocery shopping feel like a victory.
Step-by-step instructions for betty Crocker's hamburger soup
This classic one-pot soup delivers rich, savory depth with minimal cleanup—just follow the sequence.
Brown the Ground Beef
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon, ensuring even distribution. Cook for 5-7 minutes until the beef loses its raw color and begins to brown—this develops deep flavor through the Maillard reaction.
Drain excess fat after browning, leaving about 1 tablespoon in the pot to help build the sauce. If the fat pools significantly, use a paper towel to blot it up. This step is critical for preventing a greasy soup later.
Sauté the Vegetable Base
Add the diced yellow onion, sliced carrots, and chopped celery stalks to the pot. Stir well to coat in the residual beef fat and cook for 5 minutes until the onions become translucent and the carrots begin to soften slightly.
Here's the thing—don't rush this step. The vegetables should release their natural sweetness and meld together, forming the aromatic foundation of your soup. If they stick, add a splash of beef broth to deglaze the pan and scrape up any browned bits.
Build the Flavor Foundation
Stir in the 2 tbsp tomato paste, 1 tbsp all-purpose flour, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 0.5 tsp black pepper, and 1 tsp salt. Cook for 2 minutes while stirring constantly to prevent burning.
This mixture will thicken slightly and develop a rich, tangy aroma. The tomato paste adds depth, while the flour helps create a velvety texture. If the mixture smells underseasoned, add a pinch more salt—this is your chance to adjust before adding liquids.
Simmer the Broth and Noodles
Pour in the 4 cups beef broth and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low and add the 2 cups egg noodles. Stir once to prevent sticking.
Simmer uncovered for 15-18 minutes until the noodles are tender and the soup has thickened slightly. You'll know it's ready when the noodles float to the surface and the broth clings to them. Taste and adjust seasoning—this is your final opportunity to balance flavors.
Rest and Serve
Remove from heat and let the soup rest for 5 minutes to allow flavors to meld. This resting period is often overlooked but makes a noticeable difference in depth of flavor. Ladle into bowls and serve immediately with crusty bread or a sprinkle of fresh parsley.
The soup should be rich, hearty, and comforting—each spoonful delivering layers of beefy flavor, tender vegetables, and perfectly cooked noodles. If it's too thick the next day, simply stir in a splash of water or broth to reach your preferred consistency.
Pro Tips For Making Betty Crocker Hamburger Soup
- BROWN THE BEEF RIGHT: Don’t just toss in raw ground beef—sizzle it first in a dry skillet for 3-4 minutes until it loses its pink. This step deepens the flavor and prevents that "raw meat in soup" texture. (Yes, even if the recipe says to add it directly to the pot.)
- CHOP THE ONION SMALL: Dice that yellow onion into 1/4-inch pieces instead of thin slices. Larger chunks make the soup look messy and taste underseasoned. Fine dicing lets the flavor meld smoothly without overpowering the beef.
- SIMMER LOW AND LONG: After adding the broth and veggies, keep the heat at a gentle simmer—not a rolling boil. High heat turns the carrots and celery mushy, while low heat lets them soften evenly. Patience here makes the difference between "meh" and "comfort food."
- SAVE TIME WITH PRE-CUT VEGGIES: Skip chopping carrots and celery from scratch—buy the pre-diced mix from the store’s soup aisle. It’s cheaper, faster, and cuts down on mess. Just rinse it well to remove excess starch that can make the soup cloudy.
Dietary considerations for these flavors
Low-Sodium Adaptations
To reduce sodium without sacrificing flavor, use low-sodium beef broth (like Swanson Unsalted) and cut the added salt to ½ tsp. Boost umami with 1 tsp soy sauce or 1 tbsp tomato paste—both add depth without extra sodium.
For extra richness, stir in ½ cup unsalted beef broth after simmering instead of water. 💡
Gluten-Free Options
Replace the all-purpose flour with 1 tbsp cornstarch or arrowroot powder to thicken the soup safely.
Ensure your Worcestershire sauce is gluten-free (like Annie's), and check beef broth labels for hidden gluten. Barilla gluten-free egg noodles work perfectly—just add them in the final 10 minutes of simmering to prevent overcooking. ✨
Vegetarian Swaps
Replace the ground beef with 1 lb mushrooms (cremini or portobello) and ½ cup cooked lentils for protein. Sauté mushrooms until golden before adding other veggies.
Use vegetable broth instead of beef broth, and add 1 tsp smoked paprika for depth. The texture will differ, but the hearty feel remains. 🌱
Protein Boosts
Add ½ cup cooked kidney beans or ½ cup diced potatoes for extra heartiness. For a creamy touch, stir in ½ cup Greek yogurt or ¼ cup sour cream at the end.
If you love texture, top with crumbled bacon or shredded cheese—just add these after serving to avoid sogginess. 💪
Kid-Friendly Tweaks
Blend ½ cup of the soup until smooth for a creamy version kids adore. Reduce spice by omitting the black pepper and using ½ tsp mild paprika instead. Serve with buttered noodles on the side for dipping. The familiar flavors will make this a hit at dinner time. 👶
Meal Prep Tips
This soup freezes beautifully! Cool it completely, then store in airtight containers for up to 3 months. Reheat on the stovetop with ½ cup water or broth to restore thickness.
For quick lunches, portion into mason jars—noodles settle at the bottom, so shake before eating. Double the batch for easy leftovers! ❄️
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef in this recipe?
Yes! Ground turkey works wonderfully and makes this a lighter option. Use 1.5 lb lean ground turkey (93% lean or higher) and reduce the cooking time by 2 minutes since it cooks faster than beef. The flavor will be slightly milder, so consider adding ½ tsp smoked paprika or an extra ½ tbsp Worcestershire sauce to compensate.
Why does my soup taste bland after simmering?
Blandness usually happens when you skip browning the beef or don't deglaze the pan. Always cook the beef until deeply browned, then scrape up those flavorful browned bits with a splash of broth. For extra depth, add 1 tsp soy sauce or ½ tsp garlic powder during the simmer. Taste as you go—seasoning builds up over time!
Can I make this soup in an Instant Pot?
Sauté the beef and vegetables as directed, then add all remaining ingredients (including noodles) and cook on High Pressure for 5 minutes. Quick-release the pressure, stir, and let it sit for 2 minutes before serving. The noodles may be slightly firmer, so add ½ cup water if needed. Instant Pot versions cook in just 15 minutes total!
How do I fix noodles that turn mushy?
Mushy noodles happen when overcooked or added too early. For future batches, add noodles only in the final 10 minutes of simmering. If it's already too late, drain half the broth, reheat the noodles separately in a small pot with ½ cup fresh broth, then mix back in. For extra texture, swap egg noodles for small pasta shapes that hold up better.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding 2-3 tbsp water or broth to restore thickness. Microwave reheating works too—cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat to a boil, as it can make noodles gummy. Leftovers taste even better the next day!