Ground Beef and Cream of Chicken Soup Recipes
Hamburger Soup
This Hamburger Soup recipe is like shooting fish in a barrel to make with basis beefiness and your favorite vegetables. A creamy ingredient addition rounds out the savory combination of beef and chicken goop. Bonus: This makes a groovy freezer meal.
Hamburger Soup
I take definitely made this soup more than whatsoever other soup recipe on the web log. 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 tin of creamy soup, some milk, potatoes, and frozen vegetables. It couldn't be easier to brand and it freezes actually well.
How to Make it
See recipe menu below this mail for ingredient quantities and total instructions.
Cook and crumble the ground beef over medium-high oestrus. Add together the onions and celery halfway through and cook for v minutes, until softened. Drain backlog grease and render to oestrus. Add together the garlic, seasonings, and Worcestershire sauce. Toss to combine and cook for one minute. Add together the potatoes, beefiness broth, chicken broth, cream of chicken soup, and milk.
Bring to a boil, then reduce to a simmer. Cover partially and cook for 30 minutes. Add together the frozen vegetables and cook for 10-15 more minutes, or until the potatoes are fork tender. Gustatory modality and add any additional seasonings if preferred. Serve! 
Pro Tips
- Experience free to make this with my homemade cream of chicken soup. The soup can likewise be omitted if preferred but it adds a dainty creamy offset to round out the flavors in the goop.
- Cream of Mushroom, Golden Mushroom, Cream of Broccoli, and Cream of Celery brand fine substitution options for cream of craven.
- Exist certain 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, utilize low-sodium broth and/or condensed soup. Yous tin can too refrain from seasoning the ground beef with salt.
What to Add to Hamburger Soup
- 1 Tablespoon Love apple Paste if yous adopt a little tomato flavor
- Drained Diced Tomatoes, Zucchini, Cabbage.
- Macaroni Noodles or Rice.
- Footing Turkey or chicken instead of footing beefiness
**If calculation pasta or rice: I recommend cooking it separately, adding it direct to serving bowls, and storing it separately from the soup equally it tends to absorb a lot of goop during storage.
Storage
- Shop in an airtight container and refrigerate for up to iii days or freeze for upward to 3 months.
Tools For This Recipe
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- 4.5quart Dutch oven – This is a neat size for this recipe.
- Nutrient Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave condom, stackable, and BPA free.
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out out my seasonings ahead of time and add them to these modest bowls so they're ready to go when information technology's fourth dimension to add together them.
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This Hamburger Soup recipe is easy to make with ground beefiness and your favorite vegetables. It's perfect for meal planning on a budget and makes a great freezer meal idea.
Seasonings:
- 1 teaspoon EACH: dried basil + dried parsley
- ¾ teaspoon EACH: dried thyme + mustard pulverization
- ¼ teaspoon footing sage
Soup:
- ane ½ lbs. ground beef
- Table salt/Pepper
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ii large red potatoes, or 4 small
- three cups beef goop
- 3 cups craven broth
- ane 10.5 oz. can cream of chicken soup
- ½ cup milk
- two cups frozen vegetables, I used a mix of carrots, peas, corn, and green beans
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Combine the seasonings and set aside.
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Lightly season the ground beef with table salt and pepper. Add information technology to a iv.5 quart soup pot over medium-loftier estrus. Cook and crumble for five minutes, or until most of the pink is gone. Add the onions and celery and toss to glaze. Melt for v minutes, or until the vegetables are softened. Bleed excess grease.
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Add together the garlic, Worcestershire sauce, and seasonings. Toss to coat and cook for 1 minute.
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Add together the potatoes, beef goop, chicken goop, foam of chicken soup, and milk. Stir to combine. Bring to a boil, so reduce to a simmer. Encompass partially and simmer for thirty minutes.
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Add the frozen vegetables and cook for 10 more minutes or until the potatoes are fork tender. Taste and add together whatsoever seasonings as needed. Serve!
Pro Tips
- Feel free to make this with my homemade foam of chicken soup. The soup tin can likewise be omitted if preferred simply it adds a overnice creamy showtime to round out the flavors in the goop.
- Cream of Mushroom, Golden Mushroom, Cream of Broccoli, and Cream of Celery make fine commutation options for cream of chicken.
- Be sure non to overcook the potatoes, peculiarly if you plan on freezing leftovers.
- Fresh carrots tin exist added with the onions and celery if preferred.
- To control the sodium in this recipe, use depression-sodium broth and/or condensed soup. You can also refrain from seasoning the ground beef with common salt.
Storage
- Store in an airtight container and air-condition for up to 3 days or freeze for upwardly to 3 months.
Calories: 245 kcal , Carbohydrates: twenty g , Protein: 24 g , Fat: 8 m , Saturated Fat: three g , Polyunsaturated Fat: 1 m , Monounsaturated Fat: 3 g , Trans Fat: ane k , Cholesterol: 57 mg , Sodium: 1021 mg , Potassium: 826 mg , Fiber: 3 k , Saccharide: 2 g , Vitamin A: 2425 IU , Vitamin C: 17 mg , Calcium: 65 mg , Fe: 4 mg
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