Soups & Stews
Betty Crocker's hamburger soup recipe delivers that nostalgic, comforting warmth in a single pot—perfect for chilly evenings when you crave hearty, familiar flavors without the fuss.
The secret lies in browning ground beef until deeply flavorful, then building a rich, thickened broth with a simple roux that creates that signature velvety texture. I’ve refined this classic to balance tradition with modern convenience, ensuring every spoonful tastes like childhood memories without requiring hours at the stove.
This one-pot wonder transforms basic ingredients into a restaurant-quality bowl of soup that’s both satisfying and straightforward.
The recipe relies on pantry staples—ground beef, canned tomatoes, and a touch of Worcestershire sauce—to create depth, while a roux made from butter and flour thickens the broth just enough to coat every noodle.
It’s the kind of dish that disappears faster than you can say "comfort food," making it ideal for feeding a crowd or prepping ahead for busy weeks.
What you’ll end up with is a steaming bowl of hamburger soup with tender beef, al dente noodles, and a sauce that’s perfectly thick yet smooth—no lumps, no aftertaste, just pure, comforting flavor.
The aroma alone will have everyone gathering around the table, and the first bite delivers that nostalgic taste of home-cooked meals. This is the kind of recipe that proves simple ingredients can still feel special when prepared with care.
The beauty of this method is its flexibility—swap in different vegetables for extra texture, or adjust the spice level to suit your taste. Whether you’re serving it as a main dish or pairing it with crusty bread, the result is always a crowd-pleaser.
Let’s get started on creating this timeless classic in your own kitchen.
Ingredients for betty crocker hamburger soup
Ground beef, pantry staples, and a roux—this nostalgic soup comes together in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 2 medium | Peeled, sliced into rounds |
| Celery Stalks 🌿 | 2 whole | Diced, about 1 cup |
| Dried Parsley 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Worcestershire Sauce 🍯 | 1 tbsp | Lea & Perrins brand recommended |
| Tomato Paste 🍅 | 1 tbsp | No-sugar-added preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold for roux |
| All-Purpose Flour 🌾 | 2 tbsp | White or whole wheat |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, undrained |
| Egg Noodles 🍝 | 2 cups | Uncooked, medium width |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
The ground beef is where the magic happens. 80/20 fat ratio gives you that rich, beefy flavor—leaner cuts won't brown as well. I grab mine from the butcher counter if I can, but the pre-packaged stuff at Kroger or Walmart works perfectly fine. The onions, carrots, and celery form your 'holy trinity' for soup—freshly chopped makes all the difference. No time? Pre-diced veggie mixes from the freezer section save you 10 minutes. The Worcestershire sauce adds that classic umami punch—Lea & Perrins is the gold standard, but any good brand will do.
No Worcestershire? Soy sauce or a splash of balsamic vinegar can stand in, though it won't be identical. Short on carrots? Sweet potatoes or zucchini work great—just adjust cooking time. The tomato paste can be swapped for crushed tomatoes if you prefer (use 1/2 cup instead). For the roux, don't rush the cooking—that's what gives the soup its velvety texture. If you burn it, start over. The egg noodles? Any brand works, but the wider ones hold up better in soup. No egg noodles? Ramen or even penne will do in a pinch.
This soup tastes even better the next day—make extra and freeze portions. Keeps in the fridge for 4-5 days, freezes for 3 months. I like to portion it into 4-cup containers so I can grab and reheat for quick lunches. The noodles will get mushy if reheated with liquid, so add a splash of broth when warming. Leftovers? Double the beef next time—everyone always asks for seconds.
Why You'll Love This Recipe
- Let’s be real: most soups turn into sad, watery meals the next day. Not this one. The beef stays tender, the veggies hold their shape, and the broth thickens just enough to stay satisfying. I double the batch on Sundays, freeze half, and pull it out for lazy nights—no weird texture, just pure comfort.
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty more than one pot. Brown the ground beef right in the same pot you’ll simmer the soup—no extra pans, no extra stress. That rich, savory beef flavor just melts into the broth, and honestly? The onions and carrots soften into perfect bite-sized pieces without falling apart.
- Meat-Lover’s Dream: Between us, this soup is ridiculously good—especially if you brown the beef well first. That crispy edge on the meat? Chef’s kiss. The dried parsley adds just enough herby brightness to cut through the richness, and the celery adds a subtle crunch that keeps it interesting. It’s the kind of flavor that makes you want to eat it straight from the pot.
- Leftovers That Don’t Suck: Let’s be real: most soups turn into sad, watery meals the next day. Not this one. The beef stays tender, the veggies hold their shape, and the broth thickens just enough to stay satisfying. I double the batch on Sundays, freeze half, and pull it out for lazy nights—no weird texture, just pure comfort.
Step-by-step instructions for betty Crocker hamburger soup recipe
Here's how to make this classic one-pot meal with rich beef flavor and tender veggies.
Brown the Ground Beef Perfectly
Heat a large Dutch oven or deep pot over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon, cooking until it loses its raw color and begins to brown. This should take about 5-6 minutes. You want the beef to be fully cooked through but still retain some moisture—don't overcook it or it'll turn dry.
As the beef browns, it'll release natural juices. Let them evaporate slightly so you get maximum flavor from the meat. Once the beef is fully browned, use a slotted spoon to transfer it to a plate, leaving all that delicious browned meat behind in the pot.
Build the Flavorful Base
In the same pot, reduce the heat to medium and add the 2 tbsp unsalted butter. Let it melt completely, then add the diced yellow onion, sliced carrots, and diced celery stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Now stir in the 1 tbsp tomato paste and cook for another 1-2 minutes until it darkens slightly. This step deepens the soup's flavor and gives it that classic hamburger soup richness. Add the 1 tbsp Worcestershire sauce and let it simmer for 30 seconds to meld with the vegetables.
Create the Thickening Roux
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir vigorously for 1-2 minutes until the mixture turns a light golden color. This creates a roux that will thicken your soup beautifully. Immediately pour in the 4 cups beef broth and the 14.5 oz diced tomatoes (with their juices), stirring constantly to prevent lumps from forming.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows all the flavors to meld together while the vegetables continue to soften. Stir in the 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp dried parsley, letting the soup simmer for another 5 minutes to fully incorporate the seasonings.
Add the Noodles and Finish Cooking
Return the browned ground beef to the pot and stir to combine. Add the 2 cups uncooked egg noodles and stir gently to distribute them evenly throughout the soup. The noodles will absorb some of the broth, so you might need to add a little extra water or broth if the soup becomes too thick.
Cover the pot and let the soup simmer for 12-15 minutes, stirring occasionally, until the noodles are tender and the soup has reached your desired consistency. The soup should be thick enough to coat the back of a spoon but still have a nice, hearty texture. Taste and adjust seasoning if needed—sometimes the Worcestershire sauce needs a little more salt to balance it.
Serve Warm and Enjoy
Once the noodles are tender and the soup has thickened to your liking, give it one final stir and let it sit off the heat for 2-3 minutes. This resting period allows the flavors to settle and the noodles to finish absorbing any remaining liquid. Ladle the soup into bowls and serve immediately while hot.
The perfect hamburger soup should have tender beef, soft vegetables, and al dente noodles all swimming in a rich, flavorful broth. The noodles should be fully cooked but still hold their shape, and each spoonful should be packed with that classic comfort food taste. Enjoy with crusty bread or a simple green salad for a complete meal.
Pro Tips For Making Betty Crocker Hamburger Soup
- Brown the Beef Right: Dump that raw ground beef into the pot and walk away? Don’t. Break it into 1-inch chunks first, then cook over medium-high heat until it’s deep brown in spots—not just pink. I used to rush this, and the soup always tasted dull. Those browned bits? That’s where the flavor lives.
- Dice Veggies Evenly: Carrots and celery in big chunks? Nope. Cut them into ¼-inch dice—same size as the onion. This ensures they all soften at the same time, so you’re not left with mushy carrots and crunchy celery. Use a sharp knife, or your arms will ache before the soup’s done.
- Salt the Water First: The recipe probably says to add salt at the end. Wrong move. Salt the broth before adding the veggies—it dissolves better and seasons the whole dish evenly. I learned this the hard way when my first batch tasted bland until the last spoonful. Trust me, the soup’s better for it.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer—tiny bubbles, not a rolling boil. Boiling toughens the beef and makes the veggies turn to mush. Cover it and let it bubble softly for 20 minutes. Your future self will notice the difference.
Storing and reheating this betty crocker hamburger soup
Refrigerator Storage
Let your hamburger soup cool to room temperature for no more than 2 hours before refrigerating. Transfer it to an airtight container—I prefer glass Pyrex with snap-on lids—and store it at 40°F or below for up to 4-5 days.
The flavors actually deepen overnight as the spices meld together. Always leave ½ inch of headspace to prevent condensation from diluting the soup. 🥣
Freezer Storage
For longer storage, portion the soup into quart-sized freezer bags or airtight containers, leaving 1 inch of headspace for expansion. Label with the date and freeze for up to 3 months.
I recommend freezing in single-serving portions so you can thaw just what you need. When reheating, add 2-3 tablespoons of broth or water to prevent drying out.
Stovetop Reheating
This is my go-to method for restoring that velvety texture. Pour the soup into a pot over medium-low heat and add ¼ cup beef broth if it looks too thick. Heat for 8-10 minutes, stirring occasionally, until bubbling.
Taste and adjust seasoning—soup often needs a pinch of salt after reheating. Stir in fresh parsley or a splash of Worcestershire sauce for extra brightness. 🔥
Microwave Reheating
For quick meals, transfer the soup to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 3-4 minutes, stirring halfway.
If the soup seems too thick, add 1-2 tablespoons of broth and microwave for 30 more seconds. Avoid full power to prevent overheating and uneven texture.
Reviving Noodles
If the noodles turn mushy when reheating, drain half the soup into a separate bowl, reheat the noodles in the remaining liquid for 2-3 minutes until tender, then combine again.
For extra richness, stir in 1 tablespoon butter or a dollop of sour cream before serving. This trick keeps the noodles al dente while restoring the soup's creamy consistency. ✨
Garnish for Freshness
Brighten reheated soup with fresh garnishes. A sprinkle of chopped green onions or crumbled bacon bits adds crunch and visual appeal. For extra flavor, stir in ½ teaspoon smoked paprika or a dash of hot sauce. Serve with a side of crusty bread to soak up any leftover broth. 💛
Nutrition facts
Frequently asked questions
What makes this Betty Crocker-style hamburger soup different from other beef soups?
The key lies in the roux-based thickening and the balance of Worcestershire sauce for depth. Unlike creamy soups that use milk or cream, this version builds richness through a butter-flour roux that creates a velvety texture without heaviness. The slow simmering of the vegetables and beef ensures maximum flavor extraction, while the egg noodles add that classic comfort texture.
Can I use lean ground beef instead of 80/20 fat ratio?
You can, but expect less flavor and browning. The 80/20 ratio is ideal because the fat renders out during cooking, creating a deeper, meatier taste. If using leaner beef, add 1 extra tablespoon of butter to the roux and consider adding ½ teaspoon beef bouillon powder to compensate for the lost richness. The texture will still be good, but the flavor profile will be milder.
How do I fix a soup that's too thick or too thin?
For thick soup, stir in 2-3 tablespoons of beef broth and simmer for 2-3 minutes to adjust consistency. If it's too thin, mix 1 tablespoon flour with 1 tablespoon cold water to create a slurry, then stir it in while simmering until thickened. For a quick fix, add ½ cup cooked egg noodles to absorb excess liquid without changing the flavor.
Can I make this soup in a slow cooker or Instant Pot?
For a slow cooker, brown the beef and sauté veggies as directed, then transfer everything to the pot. Add broth, tomatoes, and seasonings, then cook on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, brown the beef, sauté veggies, then add all ingredients and cook on high pressure for 10 minutes. Release pressure naturally, then stir in noodles and cook on sauté mode for 3 minutes to heat through.
What are the best toppings to serve with this soup?
Classic options include shredded cheddar cheese, crumbled bacon, or chopped green onions for freshness. For extra heartiness, serve with crusty bread, oyster crackers, or a side of pickled vegetables. A dollop of sour cream or hot sauce adds a tangy kick. The key is balancing textures—something crispy or creamy pairs perfectly with the rich broth.