This easy hamburger soup recipe is filled with savory ground beef, any variety of frozen vegetables, simple seasonings, and a delicious creamy broth.
It makes a great freezer meal and is easy to customize with your own favorite ingredients.
This hamburger soup is hands-down, one of my favorite recipes on the blog.
I jokingly call this “Poor man’s soup”. Growing up, 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 or two of creamy soup. This is optional but I like the depth of flavor that it adds.
See recipe card at bottom of post for ingredient quantities and full written instructions.
- Ground Beef
- Chicken Broth– homemade is always best, especially for soups.
- Beef Broth
- Potatoes- I use russet potatoes
- Yellow Onion
- Frozen Vegetables– I use corn and green beans. Peas and carrots are good too!
- Cream of Celery Soup– You can use any creamy soup. (Mushroom, Chicken, Broccoli, etc.)
- Seasonings– Thyme, Oregano, Rosemary, Bay Leaf, Salt/Pepper
Optional Ingredient Additions:
- 1 Tablespoon Tomato Paste if you prefer a little tomato flavor
- Drained Diced Tomatoes
- Zucchini– especially in the summer
- Macaroni Noodles
- Ground Turkey instead of ground beef
How to Make it
- Saute diced onions and celery in the butter/olive oil until softened.
- Add the water and chicken/beef broth. Bring to a gentle boil.
- Season ground beef with salt/pepper. You can roll them neatly or drop bite-sized pieces into the broth.
- Add the uncooked ground beef to the broth. Cooking the beef in the broth itself adds great flavor to the soup.
- Add the vegetables, seasonings, and cream of celery soup. Stir to combine.
- Simmer, partially covered, for about 25 minutes or until the potatoes are fork tender. Serve!
-Leftovers should be refrigerated and used within three days.
-This soup makes a perfect freezer food. It’s best if eaten within three months.
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- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 small yellow onion, diced
- 2 sticks celery, diced
- 1 pound ground beef, I use 85% lean
- Salt/pepper, to taste
- 1.5 cups water
- 2.5 cups chicken broth
- 2 cups beef broth
- 2 small russet potatoes, diced
- 1.5 cups frozen green beans, can sub broccoli florets
- 1 cup frozen corn
- 10 oz. cream of celery soup*, See Notes
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 Bay Leaf, optional
- Heat the olive oil and butter in a 6-quart soup pot over medium-high heat. Add the onions and celery and saute until softened, about 3-4 minutes.
- Add the water, chicken broth, and beef broth. Bring to a gentle boil.
- Season the uncooked ground beef with salt and pepper and drop bite sized balls into the broth. (You can roll them neatly or just break it into pieces and toss it in). Don't brown the beef before dropping into the soup.
- Reduce heat to medium and add all remaining ingredients.
- Simmer gently, partially covered, for about 25 minutes, until the potatoes are fork tender.
- Add any additional salt/pepper as needed & serve!
- Note: For brothier soup, you can add another can of creamy soup. You can also stir in some milk over low heat.