Recipe for Soup Using Ground Beef and Broth
Hamburger Soup
This Hamburger Soup recipe is easy to make with ground beef and your favorite vegetables. A creamy ingredient addition rounds out the savory combination of beef and chicken broth. Bonus: This makes a great freezer meal.
Hamburger Soup
I have definitely made this soup more than any other soup recipe on the blog. I jokingly call this "Poor man's soup" because my dad always talked about his mom making this with some scraps, a little beef, and some water.
These days, I like to use a combination of chicken broth and beef broth along with a can of creamy soup, some milk, potatoes, and frozen vegetables. It couldn't be easier to make and it freezes really well.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook and crumble the ground beef over medium-high heat. Add the onions and celery halfway through and cook for 5 minutes, until softened. Drain excess grease and return to heat. Add the garlic, seasonings, and Worcestershire sauce. Toss to combine and cook for 1 minute. Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk.
Bring to a boil, then reduce to a simmer. Cover partially and cook for 30 minutes. Add the frozen vegetables and cook for 10-15 more minutes, or until the potatoes are fork tender. Taste and add any additional seasonings if preferred. Serve! 
Pro Tips
- Feel free to make this with my homemade cream of chicken soup. The soup can also be omitted if preferred but it adds a nice creamy offset to round out the flavors in the broth.
- Cream of Mushroom, Golden Mushroom, Cream of Broccoli, and Cream of Celery make fine substitution options for cream of chicken.
- Be sure not to overcook the potatoes, especially if you plan on freezing leftovers.
- Fresh carrots can be added with the onions and celery if preferred.
- To control the sodium in this recipe, use low-sodium broth and/or condensed soup. You can also refrain from seasoning the ground beef with salt.
What to Add to Hamburger Soup
- 1 Tablespoon Tomato Paste if you prefer a little tomato flavor
- Drained Diced Tomatoes, Zucchini, Cabbage.
- Macaroni Noodles or Rice.
- Ground Turkey or chicken instead of ground beef
**If adding pasta or rice: I recommend cooking it separately, adding it directly to serving bowls, and storing it separately from the soup as it tends to absorb a lot of broth during storage.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5quart Dutch oven – This is a great size for this recipe.
- Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they're ready to go when it's time to add them.
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This Hamburger Soup recipe is easy to make with ground beef and your favorite vegetables. It's perfect for meal planning on a budget and makes a great freezer meal idea.
Seasonings:
- 1 teaspoon EACH: dried basil + dried parsley
- ¾ teaspoon EACH: dried thyme + mustard powder
- ¼ teaspoon ground sage
Soup:
- 1 ½ lbs. ground beef
- Salt/Pepper
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 2 large red potatoes, or 4 small
- 3 cups beef broth
- 3 cups chicken broth
- 1 10.5 oz. can cream of chicken soup
- ½ cup milk
- 2 cups frozen vegetables, I used a mix of carrots, peas, corn, and green beans
-
Combine the seasonings and set aside.
-
Lightly season the ground beef with salt and pepper. Add it to a 4.5 quart soup pot over medium-high heat. Cook and crumble for 5 minutes, or until most of the pink is gone. Add the onions and celery and toss to coat. Cook for 5 minutes, or until the vegetables are softened. Drain excess grease.
-
Add the garlic, Worcestershire sauce, and seasonings. Toss to coat and cook for 1 minute.
-
Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk. Stir to combine. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 30 minutes.
-
Add the frozen vegetables and cook for 10 more minutes or until the potatoes are fork tender. Taste and add any seasonings as needed. Serve!
Pro Tips
- Feel free to make this with my homemade cream of chicken soup. The soup can also be omitted if preferred but it adds a nice creamy offset to round out the flavors in the broth.
- Cream of Mushroom, Golden Mushroom, Cream of Broccoli, and Cream of Celery make fine substitution options for cream of chicken.
- Be sure not to overcook the potatoes, especially if you plan on freezing leftovers.
- Fresh carrots can be added with the onions and celery if preferred.
- To control the sodium in this recipe, use low-sodium broth and/or condensed soup. You can also refrain from seasoning the ground beef with salt.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Calories: 245 kcal , Carbohydrates: 20 g , Protein: 24 g , Fat: 8 g , Saturated Fat: 3 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 57 mg , Sodium: 1021 mg , Potassium: 826 mg , Fiber: 3 g , Sugar: 2 g , Vitamin A: 2425 IU , Vitamin C: 17 mg , Calcium: 65 mg , Iron: 4 mg
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Source: https://thecozycook.com/hamburger-soup/
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