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Hamburger Soup

This Hamburger Soup recipe is easy to make with ground beef and your favorite vegetables. A creamy ingredient addition rounds out the savory combination of beef and chicken broth. Bonus: This makes a great freezer meal and it’s Crock Pot friendly!

A red Dutch oven filled with Hamburger Soup with a wooden spoon.

Hamburger Soup

I have definitely made this soup more than any other soup recipe on the blog. I jokingly call this “Poor man’s soup” because 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 of creamy soup, some milk, potatoes, and frozen vegetables. It couldn’t be easier to make and it freezes really well.

BONUS: It’s stove top and crock pot friendly!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef over medium-high heat. Add the onions and celery halfway through and cook for 5 minutes, until softened. Drain excess grease and return to heat. Add the garlic, seasonings, and Worcestershire sauce. Toss to combine and cook for 1 minute. Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk.

A soup pot filled with ground beef with potatoes and beef broth being added.

Bring to a boil, then reduce to a simmer. Cover partially and cook for 30 minutes. Add the frozen vegetables and cook for 10-15 more minutes, or until the potatoes are fork tender. Taste and add any additional seasonings if preferred. Serve!A soup pot with frozen vegetables being added to hamburger soup.

Pro Tips

  • 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.

What to Add to Hamburger Soup

  • 1 Tablespoon Tomato Paste if you prefer a little tomato flavor
  • Drained Diced Tomatoes, Zucchini, Cabbage.
  • Macaroni Noodles or Rice.
  • Ground Turkey or chicken instead of ground beef

**If adding pasta or rice: I recommend cooking it separately, adding it directly to serving bowls, and storing it separately from the soup as it tends to absorb a lot of broth during storage.

A red soup pot filled with Hamburger Soup with ground beef, vegetables, and a wooden spoon.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4.5 quart Dutch oven This is a great size for this recipe.
  • Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
  • Measuring Spoons To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.

A white bowl of Hamburger Soup with vegetables and ground beef.

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A pot of hamburger soup with ground beef and vegetables.

Hamburger Soup

5 from 19 ratings
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.

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
  • 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
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60 comments on “Hamburger Soup”

  1. My family loves this Hamburg soup. Two of us have a gluten sensitivity so I used more chicken broth instead of the cream of chicken soup. I also used cream instead of milk. The consistency and taste were excellent! This soup is both comforting and nourishing and continues to be a staple in our family.

    • I’m so happy your family’s enjoying the Hamburger soup Francine! Nice job tweaking it for your gluten sensitivity. Thanks so much for the great comments and review!❤️

  2. Great recipe for a quick and easy dinner.  I used ground turkey vs ground beef, and all chicken broth as my husband can not eat beef.  It was still really good.  It was more like a chicken pot pie soup.  Makes a big pot, so there will be leftovers for lunch.  Plus it’s really satisfying on a cold winter day for a hot meal!  

  3. Before-I-try-question: This defaults to “8 servings” for me…but I can’t seem to see what the volume/quantity is per serving 🙁 1 cup? 1 1/2 cups? 2 cups? more? less? Thank you very much – this seems like a great ‘foundational’ recipe for tweaking & enjoying!

    • Hi Kristi, I don’t have a cup measurement for this, just the approximate number of people that it serves. I agree that this is a fantastic foundation soup that’s really easy and fun to get creative with!

      • Maybe next time you make it, you could measure it real quick-like before serving it up and let us all know how much it makes! (since I’m going to be canning mine, the measurement info is oh-so-important).

        Thanks for what looks to be a great starting point.

      • I would estimate around 12 cups based on the ingredient list 🙂

  4. OMG best ever!!! Only change. I used sweet potatoes, that’s what I had,  but watched them so they wouldn’t get too soft. I also added leftover oven roasted carrots just to empty frig. along with the frozen mixed veggies! Served with a salad and crusty bread! Hubby calls me the soup queen now but I said I’m the princess, my Cozy Cook Stephanie is the queen! Thanks for all your amazing recipes!

    • Hiiii Natalie!!! AAWWWWWW you made my day, honestly! I love this soup so much, it’s one that I grew up with- I’m so happy you enjoyed it too, I’ll have to try it with sweet potatoes sometimes! I love that you are a SERIOUS soup lover like me!!! I think we’re both soup queens, hahaha! You are the best! 🙂 -Stephanie

  5. Just made for dinner, we loved the creaminess from cream of chicken along with hamburger and veggies, used russet potatoes as that’s what we had, they held up well and added to creaminess, also added tomato paste and topped with hot sauce or ketchup, comfort in a bowl!

  6. I don’t have red potatoes on hand at the moment; will that make a big difference? 

  7. A little different from my grandmother’s recipe, this soup is layered with flavor! I made your homemade condensed cream of chicken soup for this recipe and I’ll never go back to canned! Even for the picky eaters in my family who NEVER say yes to soup, this was a huge hit. They’ve even asked for it again! Freezes well and not difficult to prepare. Thanks so much!!!

  8. This Hamburger Soup was perfect for this cold January day with a foot of new snow. I went grocery shopping in my freezer and found everything I needed. It was fun to make and it is delicious! Hubs and I are enjoying it so much. I will definitely make it again!

    • I am so happy to hear that Cheri, this is one of those soups that I know I can always count on because I always have everything on hand for it too! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

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