Hamburger Dump Soup

Dump soup gets its name because you literally dump everything into one pot and let it simmer. No sauteing, no browning, no separate steps. Ground beef goes in raw, broken into small pieces, and cooks right in the broth alongside everything else.

The base is water boosted with beef bouillon cubes and tomato sauce, seasoned with basil, parsley, and onion. It’s a no-frills approach that produces a surprisingly flavorful broth, especially once the beef fat renders into it and the tomatoes break down.

Canned mixed vegetables, mushrooms, and cut-up tomatoes go in next along with noodles or rice that cook directly in the soup. One pot, one hour, and you’ve got a thick, hearty bowlful that tastes like it simmered all afternoon.

This is also a fantastic fridge-cleaner recipe. Got half a bowl of leftover green beans or corn? Throw them in. The soup is forgiving and flexible by design.

Kitchen Tips

• Break the ground beef into very small pieces as you drop it in. Large chunks won’t cook through evenly in the simmering broth.
• Use lean ground beef. Regular ground will leave a greasy film on the surface of the broth.
• Add the noodles last and cook just until tender. If added too early, they’ll absorb all the liquid and turn mushy.
• Add extra water as needed. Noodles and rice soak up a lot of broth as they cook.

Variations

• Swap noodles for rice for a different texture. Adjust cooking time accordingly.
• Add a can of kidney beans for extra protein and fiber.
• Stir in a tablespoon of Worcestershire sauce with the bouillon for deeper, more savory flavor.