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Hamburger Soup Recipe


I had plans to make this soup following Thanksgiving, both as a change of taste and a photo op for Once A Month Mom. Things didn’t work out that way, but I did have a wonderful time with my great-grandkids, thank you very much. Besides, this good soup will look a bit different every time it is made.

A ‘good’ recipe by my definition is one that is tasty, nutritious, filling, frugal and above all, flexible. A solid soup recipe should be a mainstay for any cook, especially one that can be adjusted easily for family tastes, the number of servings, and can be frozen.

This one was adjusted from another recipe that included cabbage and rice – unacceptable in our kitchen. As you can tell from the ingredients, it is extremely flexible. In addition to the meats shown, a mixture of beef/sausage or venison/sausage is great. You could use a pork roast or chick. For some families returning the cabbage and/or rice would add their favorite touch.

Adding a spice here, subtracting a spice there personalizes for each family. Decrease the amount of meat, increase the amount of lentils, there are no hard or fast rules.


Phyllis Blickensderfer @ Grammy Blick’s Bible Reading


  • 1 pound lean ground beef (or ground venison or beef/venison mixture)
  • 1 cup finely chopped onions
  • 1 clove garlic, minced (or garlic powder added with seasonings)
  • 4 small cubed potatoes
  • 1 package small carrots, or large carrots cut to same cube size as potatoes
  • 2/3 cup diced celery (can use less)
  • 1 can flavored diced tomatoes (we like the Onion/Garlic or the Chili)
  • ½ cup Lentils
  • ½ teaspoon Italian seasoning
  • 1 ½ teaspoons seasoned salt
  • Garlic powder to taste (or mince one clove and brown with onion)
  • Pepper to taste
  • 3 beef bouillon cubes or equivalent in granules or soup base
  • Water to cover


Brown the onion (and garlic) in a soup pot, using very little oil/butter. Brown hamburger meat in same pot. Drain off excess fat. Add potatoes, carrots, celery, and tomato sauce. Bring to a boil.

Add lentils, seasonings, bouillon, and water. Cover and simmer for 50 minutes – checking often and adding water as level lowers. For additional guests, just add a few more of your favorite ingredients, and for a touch of sweetness, add a can of whole kernel corn ten minutes before serving.

Ladle soup into bowls and sprinkle with grated sharp cheddar — or the cheese of your choice.

Freezing Directions:

Allow to cool. Freeze. To serve: Thaw. Reheat on stove, in microwave or in slow cooker.

Servings: 6

About Phyllis

Phyllis Blickensderfer, or Grammy Blick, is Mom to three children, Grammy to seven, Great Grammy to six — and called Grammy by many others.  A retired Software Quality Engineer, her time is now spent with family, and church family, activities.  Grammy Blick maintains a blog of her thoughts while Bible reading, one for family genealogy and one for favorite family recipes.

12 Responses to “Hamburger Soup Recipe”

  1. Ellen says:

    This is similar to a “cheeseburger soup” I make, that includes a white sauce (or cream of whatever soup), but I’ve never thought to add lentils! Love that idea. I usually make it with chicken broth because I always have homemade chicken broth in the freezer but sometimes I make it half beef broth (from boiling hamburger) and half chicken and that’s really nice too.

  2. Tannis says:

    We loved this! I used ground turkey, a can of tomato sauce and chicken bouillon instead of what the recipe calls for. I made it for lunch (quick prep time which is nice). I’ll definitely add it to our lunch rotation to change up boring sandwiches all the time. Thanks!

  3. Maria Howard says:

    I really love to eat lots of different kinds of soup specially vegetable based soups..;-

  4. Melanie says:

    How much of say beef broth can I put in? I usually have cartons of broth in the cupboard

  5. Patricia Allcorn says:

    Do the potatoes freeze well?

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