Hamburger Soup
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.
Servings: 8 people
Calories: 245kcal
Ingredients
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
Instructions
Stove Top Method
- 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!
Crock Pot Method
- Add the ground beef to a skillet over medium-high heat and season with salt and pepper. 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 and transfer it to the slow cooker along with all remaining ingredients *except* the frozen vegetables.
- Cook on high for 4-5 hours or low for 7-8 hours, or until the potatoes are fork tender.
- Add frozen vegetables and cook for an additional 15 minutes.
Notes
Pro Tips
Storage
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 20g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1021mg | Potassium: 826mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2425IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 4mg