Hamburger Soup
User Reviews
5
Hamburger Soup
Description
This Hamburger Soup brings together ground beef cooked with onions, celery, garlic, and a seasoning blend including parsley, basil, mustard powder, thyme, and sage. The base is a mixture of beef and chicken broth, combined with cream of chicken soup and milk to add creaminess and depth to the broth. Potatoes and frozen mixed vegetables cook in the simmering broth until tender.
The soup has a rich texture thanks to the creamy elements and the softened vegetables, balancing savory beef flavor with aromatic herbs. The process involves browning the beef and vegetables, then gently simmering the soup to meld flavors and soften potatoes to a fork-tender state.
Serve this soup hot as a filling lunch or dinner, accompanied by crusty bread or a simple side salad. It is especially suitable during cooler weather or when a satisfying, wholesome meal is needed.
To preserve texture, avoid overcooking potatoes, particularly if freezing leftovers. You can substitute cream of chicken soup with cream of mushroom, golden mushroom, cream of broccoli, or cream of celery if preferred. Use low-sodium broths and avoid adding extra salt for better sodium control. Store leftovers in airtight containers refrigerated up to three days or freeze for up to three months.
Ingredients
Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¾ teaspoon dried thyme
- ¾ teaspoon mustard powder
- ¼ teaspoon sage ground
Soup:
- 1 ½ lbs. ground beef
- salt
- black pepper
- 1 yellow onion diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 2 red potatoes or 4 small, large
- 3 cups beef broth
- 3 cups chicken broth
- 1 cream of chicken soup 10.5 oz. can
- ½ cup milk
- 2 cups vegetables I used a mix of carrots, peas, corn, and green beans, frozen
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
- Use homemade or substitute cream of chicken soup for added flavor and creaminess, or omit if preferred.
- Avoid overcooking potatoes, especially if freezing leftovers, to maintain texture.
- Fresh carrots can be added along with the onions and celery for extra freshness.
- Use low-sodium broth and soups to control the salt content.
- Store leftovers in airtight containers; refrigerate up to three days or freeze up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 245 kcal
% 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.
User Reviews
Overall Rating
5
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