Betty Crocker's Hamburger Soup Recipe: One-Pot Heartiness With Ground Beef Twist

Betty Crocker's hamburger soup recipe delivers the comforting, hearty flavor we all grew up with—rich, savory, and packed with tender ground beef in a velvety broth.

This one-pot wonder combines classic soup essentials with that signature Betty Crocker taste, perfect for chilly days when you crave a meal that warms both body and soul. The secret lies in slow-cooked ground beef and a blend of aromatic vegetables that infuse the broth with deep, satisfying flavor.

What makes this recipe special is its simplicity—just a handful of ingredients that come together in a single pot, creating a soup so flavorful it feels like a hug in a bowl.

The ground beef browns beautifully, releasing juices that form the base of a rich, savory broth, while onions, carrots, and celery add that classic "soup" depth. It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or feeding a crowd.

By the time you’re done, you’ll have a steaming bowl of soup with tender beef, perfectly softened vegetables, and a broth so rich it coats every spoonful. The optional toppings—like shredded cheese or crispy crackers—elevate it to restaurant-quality without extra effort.

This is comfort food at its finest, and it’s ready in under an hour with minimal cleanup.

Whether you're serving it to family or treating yourself after a long week, this Betty Crocker-inspired hamburger soup delivers the warmth and heartiness you’ve been craving. Let’s get cooking—your taste buds will thank you.

Ingredients for betty crocker hamburger soup

Six hearty ingredients create this nostalgic Betty Crocker-style hamburger soup with rich beef flavor.

The ground beef is the soul of this soup. 80/20 fat ratio gives you the best flavor and texture—leaner cuts dry out fast. I grab mine from Costco or the butcher section at Kroger; they usually have it pre-ground, which saves time. For the veggies, don't skimp on the onion—it's the base flavor. Yellow onions work best here, and if you're using the big ones, just chop off the ends and dice them up. The carrots should be medium-sized (about 2 inches long), and celery adds that classic soup freshness—use the leaves too for extra flavor. Fresh garlic is a must; pre-minced garlic in jars tastes flat in comparison.

No beef broth? Chicken broth with a splash of soy sauce works in a pinch. Short on tomato paste? Canned crushed tomatoes at half the amount gives similar richness. The Worcestershire sauce is key—it's what gives that classic Betty Crocker tang. No Worcestershire? A dash of soy sauce plus a pinch of sugar mimics it pretty well. The dried thyme is fine, but if you've got fresh, use a third of the amount. For the bay leaves, I always grab the dried ones from Trader Joe's—they're potent and last forever. If you're making this ahead, skip adding the bay leaves until you're ready to serve so they don't overpower the broth.

This soup tastes even better the next day—honestly, it's worth making a double batch. Keeps for 5 days in the fridge, and freezes beautifully for 3 months. I portion it into quart-sized containers so it's perfect for lunches. The broth thickens as it sits, so if you want it thinner when reheating, just add a splash of water or broth. Top with shredded cheddar or crispy crackers right before serving—trust me, it makes all the difference.

Step-by-step instructions for Betty Crocker's hamburger soup

This one-pot wonder delivers rich, savory depth with minimal effort—just follow these simple steps.

In a large Dutch oven or heavy pot, heat the 1.5 lb ground beef over medium-high heat until it loses its raw color. I like to break it up with a wooden spoon as it cooks, which helps render the fat and creates smaller, more flavorful pieces. Cook for 5-7 minutes until the beef is no longer pink in the center.

Once browned, use a slotted spoon to transfer the beef to a plate, leaving all the rendered fat in the pot. This fat is your flavor foundation—don't drain it! If you're concerned about excess fat, you can drain off about 1 tablespoon after browning, but I prefer to keep it for richness. The beef will shrink as it cooks, so don't worry if it looks like less than you started with.

In the same pot with the rendered beef fat, add the 1 whole yellow onion, 4 medium carrots, and 3 whole celery stalks, all diced. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step develops their natural sweetness and removes any bitterness from the celery.

Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it—you want that nutty aroma, not a burnt taste. If the vegetables start to stick, add a splash of beef broth to deglaze the pot and keep everything moist.

Stir in the 0.5 cup tomato paste, 2 tbsp all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 2 whole bay leaves. Cook over medium heat for 2-3 minutes, stirring constantly, until the mixture thickens slightly and the raw flour taste disappears. This creates a smooth, flavorful base for your soup.

Pour in the 4 cups beef broth and the 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor, so don't miss this step. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, uncovered. This allows the flavors to meld together beautifully.

Return the browned ground beef to the pot and stir to combine. The soup should bubble gently—if it's too thick, add a little more beef broth to reach your desired consistency. Let the soup simmer uncovered for another 15-20 minutes until the carrots are fork-tender and the flavors have fully developed. You'll know it's ready when the soup has a rich, hearty aroma and the vegetables are easily pierced with a fork.

Taste and adjust the seasoning if needed. I usually add a pinch more salt or black pepper at this stage, depending on the broth's saltiness. Remove the 2 whole bay leaves before serving, as they can be tough to chew. The soup should be thick enough to coat the back of a spoon but still easy to ladle.

Regional styles of this betty crocker hamburger soup

Midwest Classic

This is the version I grew up with—thick, hearty, and packed with tender ground beef. The key here is using 80/20 ground beef and letting it brown deeply in a heavy pot.

I like to add 1 tablespoon of brown sugar to the tomato paste mixture for that caramelized sweetness that's so characteristic of Midwest comfort food. Serve it with crusty bread or saltine crackers for dipping, and don't forget a sprinkle of grated Parmesan cheese on top. 🥖

Texas BBQ Twist

For a smoky, bold take, swap the Worcestershire sauce for 1 tablespoon of smoked paprika and add ½ teaspoon of chili powder when you introduce the seasonings. Use low-sodium beef broth and finish with a splash of hot sauce before serving.

Top with shredded cheddar cheese and chopped green onions for a Tex-Mex fusion that feels like a hug in a bowl. 🌶️

New England Clam Chowder Influence

Give this soup a coastal vibe by adding ½ cup of diced potatoes and ½ cup of chopped clams or canned chopped clams when you introduce the vegetables. Stir in ¼ cup of heavy cream at the end for a velvety finish.

The clams add a briny depth that pairs perfectly with the beef, making this a unique twist on a classic. Serve with oyster crackers for that classic chowder touch. 🦪

Southern Comfort Style

For a Southern-inspired version, add 1 tablespoon of apple cider vinegar when you mix in the tomato paste and seasonings. This adds a tangy brightness that cuts through the richness of the beef.

Finish with a sprinkle of crumbled bacon bits and chopped fresh parsley for a dish that feels like it’s straight from a Southern kitchen. I like to serve it with cornbread on the side for the full experience. 🍗

Slow Cooker Adaptation

For a hands-off approach, brown the beef and sauté the vegetables as directed, then transfer everything to a 6-quart slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.

The slow cooker method deepens the flavors even more, making it perfect for busy weeknights. Just stir occasionally and adjust the seasoning before serving. 🏡

Vegetarian Swap

To make this soup vegetarian, replace the ground beef with 1.5 cups of crumbled tempeh or extra-firm tofu (pressed and pan-fried until crispy). Use vegetable broth instead of beef broth and add 1 tablespoon of soy sauce for umami.

The texture won’t be identical, but it’s a surprisingly satisfying alternative that still delivers on flavor. 🌱

Frequently asked questions