Pioneer Woman Hamburger Soup Recipe

Pioneer Woman Hamburger Soup is that big, steamy, beefy pot of everything-you’ve-got soup. It’s meaty, full of chunky veg, not too brothy but not stew-thick either. Feels like winter in a bowl, but not in a sad way. Fast-ish. Cheap-ish. You can stretch it for days if needed. Freezes like a dream. And it’s just good. No frills, just flavour.

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Ingredients Needed

• 2½ lb ground chuck: hearty base. Fat = flavour, so don’t go lean here.
• 1 large onion, diced: builds the base with sweetness and depth.
• 2 stalks celery, diced: optional-ish but good for soup soul.
• 3 cloves garlic, minced: don’t skimp.
• 1 can (14 oz) whole tomatoes: smash them up. Adds acidity and body.
• 3 cups beef stock (plus more if needed): go broth if you’re low-salt. Add more as it cooks.
• 1 yellow bell pepper: sweetness, colour.
• 1 red bell pepper: see above. Balance.
• 1 green bell pepper: brings a tiny bitterness that works.
• 4 carrots, peeled + sliced diagonal: diagonal = soup looks fancy. It’s a lie but a good one.
• 5 red potatoes, chunked: not peeled unless you’re bored. They hold shape well.
• 3 tbsp tomato paste: thickens everything. Umami punch.
• ½ tsp kosher salt (to taste)
• ½ tsp black pepper (to taste)
• 2 tsp dried parsley flakes
• ½ tsp ground oregano
• ¼ tsp cayenne pepper (or more): just a bit of heat. Won’t burn your face off.

How To Make Pioneer Woman Hamburger Soup

Brown the Meat:
Start in a big pot. Toss in the ground chuck with onion, celery, garlic. Medium-high heat. Get it browned but don’t burn the garlic. Once it’s all cooked, drain the fat. Like… most of it. Keep a smidge for flavour.

Add the Bulk:
Dump in the tomatoes (crush ’em with a spoon), broth, peppers, carrots, potatoes, tomato paste, and all your seasonings. Stir it like you mean it. Bring it to a nice boil.

Simmer + Chill:
Well, you simmer. The soup chills you. Turn the heat down, cover the pot, and let it bubble gently for about 20 minutes. You want the potatoes tender but not mushy. Stir now and then or it’ll stick.

Final Taste Test:
Taste. Season again. More salt? More cayenne? A splash more broth if it’s too thick? Soup listens when you talk to it.

Recipe Tips

Don’t use lean beef. 80/20 gives way better flavour.

Don’t overcook the potatoes — mushy ones ruin everything.

You can throw in green beans, corn, peas… it’s fridge-clean-out-friendly.

Use low-sodium broth so you’re in charge of the salt game.

How to Store & Reheat

Room Temperature: Leave uncovered no more than 1 hour.
Fridge: Keeps 4–5 days in airtight container. Gets better overnight.
Freezer: Freeze in portions up to 3 months. Reheat from frozen on low, or thaw in fridge overnight.

Nutrition Facts (Approx. per serving)

• Calories: 410
• Sodium: 480mg
• Protein: 28g
• Fat: 22g
• Carbs: 24g
• Fibre: 4g
• Sugar: 6g

FAQs

Can I use ground turkey instead of beef?
You can. It’ll be lighter but also less rich. Add extra spices to compensate.

Do I have to use all three bell peppers?
Nope. Use whatever you’ve got or skip entirely. Red = sweetest.

Is this gluten-free?
Yep — just double-check your broth and tomato paste.

Can I make this vegetarian?
Yes, use lentils and veggie broth. Still filling, still good.

Can I crockpot it?
Totally. Brown the meat first, dump it all in, low for 6–8 hours.