This hamburger soup is hands-down, one of my favorite soup recipes ever. It took me forever to get it on the blog because I never had any written instructions, I’d just wing it every time. And that, is sinful, because this recipe needs to be shared. I mean, mouth-watering ground beef, tasty bites of potatoes, and your favorite vegetables in a warm and savory broth. Hellooooo.
I jokingly call this “Poor man’s soup” because my dad always talks about my grandmother making it when they had no money. Only then I think they used ground beef and water. I upgraded it to include chicken and beef broth, and I love tossing in a can of creamy soup too (which is optional, but I like the flavor that it adds). Either way, recipes with hamburger are all delicious. It’s a fact.
I used to think that this soup was just one of those family recipes that I loved because I grew up eating it, but that other people wouldn’t really appreciate it. I discovered how wrong I was when I heated this up at work once, and a coworker asked me what the heck smelled so good. …“Well it’s just like, this, Poor man’s soup stuff t.hat I make” (HA)… the next day I brought some in for her to try. Then when she heated it up, someone else asked her what smelled so good! They both grabbed a spoon and it and agreed that it was insanely delicious. That’s when I decided, it really needed to go on the blog. If you could smell your screen right now, you’d totally go make this right now…. but I suggest you take my word and make it anyway.
PSST: As long as we’re talking soup here, you have to try my mom’s (best ever) split pea soup. Just read the reviews, you’ll see why I’m being bossy about this.
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Check out my other recipes!
This hamburger soup is filled with mouth-watering ground beef, tasty bites of potatoes, and your favorite vegetables in a savory broth. It’s an easy-to-make soup that will leave you feeling comforted and satisfied.
- 1 pound ground beef (I use 85% lean)
- 1.5 cups water
- 2.5 cups chicken broth
- 2 cups beef broth
- 1 small russet potato, diced
- 1 small yellow onion, diced
- 2 sticks celery, diced
- 1.5 cups string beans (can sub broccoli florets)
- 3/4 cup frozen corn
- 1 (10 oz.) can cream of celery soup (can sub cream of mushroom)
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt/pepper, to taste
In a large soup pot over medium heat, heat the water, chicken broth and beef broth, bringing it to a light 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.
Add the diced potato, diced onions, diced celery, and string beans (or broccoli. I love string beans but only had broccoli this time.)
Heat the soup, partially covered, for about 25 minutes. Mix in the cream of celery soup and seasonings.
Reduce the soup to a light simmer and heat for an additional 25 minutes, or until the potatoes and vegetables are soft and the meat is cooked through.
Add any additional salt/pepper as needed & serve!
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