Hamburger Soup Recipe

I made this smoky hamburger soup recipe last week, and let me just say—it’s now on regular rotation in my kitchen. The combo of ground beef, tender veggies, and a smoked turkey leg takes it beyond your average beef soup. 

It’s warm, rich, and comforting, all while being incredibly easy to make in just one pot. While I love throwing together a Honeycrisp Apple Broccoli Salad recipe on the side, this soup totally stands on its own as a hearty meal. If you’re looking for a no-fuss dish packed with flavor, you’ve found it.

Additional Tips for Making This Recipe Better

Once I got the hang of the basic steps, I tried a few tweaks to take it up a notch. Here are some of my personal tricks to make this soup even more amazing:

• Sear the meat deeply: Let the ground beef brown well before adding the veggies—this adds that savory “umami” foundation.
• Use Yukon gold potatoes: They hold their shape and give a creamy texture. I avoid russets since they break down too easily.
• Let the smoked turkey simmer whole: This infuses the broth with deep, smoky richness. After simmering, shred it and return the meat to the pot.
• Go easy on the salt at first: The turkey leg and broth can be salty on their own—taste before adding extra.
• Make it ahead: It tastes even better the next day. The flavors meld together beautifully overnight.

Flavorful Variations to Try

One of the things I love most about this soup is how adaptable it is. Whether you’re looking for healthier swaps or just want to experiment, here are some variations I’ve tried or recommend:

• Make it dairy-free and gluten-free by ensuring your broth and Worcestershire sauce are labeled accordingly.
• Substitute the ground beef with ground turkey or plant-based crumbles for a lighter or vegetarian version.
• Add beans or lentils for an extra protein punch without more meat.
• Toss in kale or spinach during the last 5 minutes for a fresh green boost.
• Spice it up with red pepper flakes or a touch of smoked paprika for heat.

And if you love creative salad recipes like I do, you can pair this with a bright vinegar-based salad to balance the richness.

Must-Have Equipment for This Recipe

All you need is a few kitchen basics to bring this soup together:

• Large pot or Dutch oven – perfect for cooking everything in one place.
• Wooden spoon – helps mix and break down beef while stirring.
• Sharp chef’s knife – for dicing your potatoes, veggies, and herbs.
• Cutting board – makes prepping your ingredients easier and cleaner.
• Ladle – for serving without splashing everywhere.

How to Serve Easy Hamburger Soup with Smoked Turkey?

Presentation can make this cozy dish even more inviting. I like to serve it hot, with a few finishing touches that really impress.

Pour it into large soup bowls and top with a sprinkle of fresh parsley for a bright pop of color. Add a thick slice of crusty bread or a grilled cheese sandwich on the side for dipping. You could also serve it alongside a fresh corn salad recipe for a light, colorful contrast to the soup’s hearty base.

How to Store It Properly

Knowing how to store this soup ensures you enjoy every last spoonful—even days later.

• Restoring: Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if it has thickened.
• Freezing: Let the soup cool completely, then portion it into airtight containers or freezer bags. It freezes beautifully for up to 3 months.
• Reheating: Thaw overnight in the fridge if frozen, then reheat on the stove or in the microwave in a microwave-safe bowl.
• Freshness: In the refrigerator, this soup stays fresh for up to 4–5 days in a sealed container.

Why You’ll Love This Recipe?

This soup is a winner for so many reasons—here’s why I keep coming back to it:

• It’s easy and fuss-free
  Everything comes together in one pot, making cleanup a breeze.
• Rich flavor with minimal effort
  That smoked turkey leg works magic, infusing the broth with bold, deep taste.
• Great for meal prep
  Make a big batch and enjoy it all week, or freeze some for later.
• Kid- and family-friendly
  The mild, savory flavors are a hit even with picky eaters.
• Flexible and customizable
  Whether you’re cutting back on meat or loading up on veggies, this soup fits your needs.

More Things You Should Know Before Making It

To make this soup as good as it can be, here are a few additional things to keep in mind:

• Ingredient quality matters: Use fresh vegetables and good-quality broth. Low-sodium versions are best so you can control salt levels.
• Smoked turkey leg is key: If you can’t find one, a smoked ham hock or sausage can add similar depth, but nothing beats that classic turkey flavor.
• Don’t overcook the potatoes: Dice them evenly and watch closely during the last 15 minutes so they stay tender, not mushy.
• Let it sit after cooking: Just 10 minutes of rest before serving helps the flavors settle and shine.
• Double it up for leftovers: I often double this recipe because it reheats so well—it’s the gift that keeps on giving.

Nancy

Hamburger Soup Recipe

This Easy Hamburger Soup with Smoked Turkey is one of those comforting dishes that always hits the spot. Whether you're cooking for a crowd, meal prepping for the week, or just craving something warm and satisfying,

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Calories: 325

Ingredients Method

Ingredients

  

• olive oil – 1 tablespoon for browning meat and sautéing vegetables
• lean ground beef – 1 1/2 pounds provides a hearty and meaty base
• smoked turkey leg – 1 whole leg adds a deep, smoky flavor and richness
• yellow onion – 1 large diced; adds sweetness and depth when sautéed
• celery – 2 stalks diced finely for added crunch and balance
• green bell pepper – 1 medium diced; gives a mild, peppery taste
• garlic – 3 cloves minced; for aromatic and savory punch
• tomato paste – 2 tablespoons intensifies the tomato flavor and thickens the broth
• mixed frozen vegetables – 2 cups a convenient mix for color, texture, and nutrition
• Yukon gold potatoes – 2 medium diced; creamy texture that holds shape well
• petite diced tomatoes – 2 cans 14.5 oz each, offer acidity and slight sweetness
• Worcestershire sauce – 1 tablespoon deepens the savory flavor profile
• beef or chicken broth – 6 cups as the base (beef gives richer flavor)
• Italian seasoning – 1 teaspoon adds a blend of herbs for balance
• black pepper – 1/2 teaspoon freshly cracked is best
• salt – to taste adjust depending on broth and turkey saltiness
• dried bay leaf – 1 releases subtle depth as it simmers
• small bundle of thyme – tied together adds fresh herbal notes
• fresh parsley – chopped for garnish and freshness before serving

Method

 

1. Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it apart as it cooks. Once browned, remove any excess fat if needed. Next, stir in the diced onion, celery, green bell pepper, and minced garlic. Let these sauté for about 5 minutes until fragrant and slightly softened.
2. Add the tomato paste and stir it into the vegetables and beef, allowing it to cook for about 2 minutes to deepen its flavor. Then, place the smoked turkey leg into the pot and pour in the beef or chicken broth, scraping any browned bits off the bottom of the pot. Stir in the diced tomatoes (with their juices), Worcestershire sauce, and season with Italian seasoning, bay leaf, thyme bundle, black pepper, and salt to taste.
3. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes. Add the diced Yukon gold potatoes and mixed frozen vegetables during the last 15 minutes of cooking. Simmer until the potatoes are fork-tender and the soup is well blended. Remove the smoked turkey leg, shred the meat, and return it to the pot. Discard the bone and bay leaf. Garnish with fresh chopped parsley just before serving.