Hamburger Soup

On a crisp Fall evening, nothing beats the smell of simmering hamburger soup and freshly baked blueberry muffins. Hamburger soup is comforting and tastes even better the next day.

If you’re making this gluten free, make sure to use the substitute for condensed tomato soup since there’s wheat in tomato soup. You can also use Pacific Foods Tomato Soup and an extra container filled with water.

Make it a meal with:

  • Muffins or French Bread
  • Fresh Fruit

Hamburger Soup

  • Servings: 6?
  • Difficulty: easy-medium
  • Print

A comforting soup, even better the next day.


  • 2 lb. Hamburger
  • 1 Onion, chopped
  • 3 to 5 Potatoes, chopped
  • 2-3 large Carrots (about), chopped
  • 2 small cans Tomato Soup
    • For gluten free, use:
    • 16 oz. Tomato Sauce
    • 1 Sugar
    • 2 Tbsp. Cornstarch
    • 1 tsp. Salt
  • 4 cans Water (about 44 oz. or 5 1/2 c. water)
  • 1 tsp. Salt (about)
  • 1 heaping Tbsp. Brown Sugar
  • 2 Cloves
  • 1 Bay Leaf
  • 1 c. Frozen Corn (optional)


Brown hamburger, then add onion to cook. Add rest of ingredients and bring to boil. Cook till carrots are done (about 30-45 minutes simmering). Add corn at end to warm through. Before serving, remove cloves and bay leaf if you can find them. Haha, or warn people to keep an eye out for them.


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