The Cozy Cook

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.

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.

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 13 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

  • 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!

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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44 comments on “Hamburger Soup”

  1. Sounds yummy!!

  2. This soup hit the spot on a rainy, gloomy day. The ingredients and prep are straightforward. Did it take a little bit of time? Yes. But do I now have a protein packed, balanced, flavorful soup for the next several meals? Yes!

    I was too lazy to drain the grease from the beef cooking step so the end result was a little oily. My solution was to splash in some red wine vinegar – it added in a little punch of flavor and cut through the grease. I topped with some extra parsley, and bam, a great cozy meal. Thank you, Stephanie!

    • I am so happy that you enjoyed it Amy! I love making this soup in bulk and freezing it, it’s one of my all-time favorites. So glad that you enjoyed it, thank you for taking the time to share your thoughts on the recipe! -Stephanie

  3. Did this soup used to have the ground beef cooked in the broth? I made a wonderful soup from a recipe a while back and it sounds like this but I thought it had the ground beef dropped raw into the broths?

    • Hey Marie!! Yes, I revamped the recipe recently, you can access the prior version here! I find that rolling the meat into balls is a bit time consuming, and browning the beef in the pot first gives us a chance to create some brown “fond” on the bottom of the pot which gets transferred into the broth and makes it nice and flavorful! If also lets us drain the grease. But either method works!! 🙂

  4. Just tried your soup. Absolutely delicious! Would have never thought of making hamburger soup this way. Thank you for the recipe.

  5. I made this for dinner today….i absolutely loved it and will be making it again…i did add some minced garlic in it i didnt add the rosemary or the bay leaf…but my family loved it thanks

    • Hey Bonnie! I am so happy to hear that! This one goes so far back in my family so I always love when people try and love it as much as we do! I always make a double batch and freeze it! 🙂 I actually pulled some out of the freezer for lunch this week. Thanks so much for the review!! -Stephanie

  6. Can it be made earlier in the day and then moved to the crock pot to keep warm? Will that make anything mushy? Maybe a silly question. Excited to try it!

    • Hey Katy! You can absolutely do that, I would just wait on adding the potatoes, and add those to the Slow Cooker about an hour before you’re ready to eat and switch it from warm to low during that time. Dice them a bit small so that they don’t take too long to cook through! Enjoy, this recipe is a keeper!! -Stephanie

      • Just finished making this soup!  Broth is absolutely delicious!  I will be making this often!❤️❤️❤️

      • Thank you so much Rebecca! This is definitely one of my all-time favorite soups, my freezer is always stocked with it! 🙂 So glad that you enjoyed it too!! -Stephanie

  7. Can you put bacon in the soup?

  8. I am trying this today but instead of beef I’m using venison 🙂

    • Hi Ryan! I am so curious how it turned out with venison! I hope you loved it!

      • It turned out really well! Whole family loved it ! Great recipe!

      • Hey Ryan! I’m REALLY happy to hear that your family loved this soup. I almost eat this soup every single day, it’s definitely my favorite homemade soup recipe. Thanks for taking the time to let me know how you liked it! -Stephanie

  9. So delicious! This one is going in my book of recipes to keep! Use a sweet potatoe, red onion and cut French beans instead since that’s what we had and still delish!

  10. Well I just made this soup for the first time I had everything in it but self broccoli I add the potatoes to corned the string beans that carries the hamburger meat made gravy to it potatoes and diced tomatoes and okra and I let it simmer real good and my grandkids tasted this is my first time making this hamburger soup they love the taste they are in love with it so thank you for this recipe of this hamburger soup in the future I see that I will be making it again

    • Hey Carolyn! I’m so happy that you enjoyed this soup!! We LOVE it in our family, it’s one of my favorite recipes of all time! 🙂

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