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5.0 from 84 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 people
Calories: 245 kcal
Course: Soup
Cuisine: American

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
    Cup of Yum
  1. Combine the seasonings and set aside.
  2. 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.
  3. Add the garlic, Worcestershire sauce, and seasonings. Toss to coat and cook for 1 minute.
  4. 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.
  5. 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
  1. 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.
  2. Add the onions and celery and toss to coat. Cook for 5 minutes, or until the vegetables are softened.
  3. Drain excess grease and transfer it to the slow cooker along with all remaining ingredients *except* the frozen vegetables.
  4. Cook on high for 4-5 hours or low for 7-8 hours, or until the potatoes are fork tender.
  5. 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.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 20g (7%) Protein 24g (48%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 57mg (19%) Sodium 1021mg (43%) Potassium 826mg (24%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2425IU (49%) Vitamin C 17mg (19%) Calcium 65mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 20g 7%
Protein 24g 48%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 1021mg 43%
Potassium 826mg 18%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2425IU 49%
Vitamin C 17mg 19%
Calcium 65mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.