Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a simple and delicious soup. It's my daughter's favorite "comfort food". She can eat this soup every day for several days and never tire of it.

Ingredients Nutrition

  • 2 12 lbs ground chuck
  • 2 onions, coarsely chopped
  • 4 celery ribs, sliced
  • 4 beef bouillon cubes (may omit and use beef stock as part of the water )
  • 6 large potatoes, peeled and diced in large chunks (more if desired)
  • 2 carrots, peeled and sliced (optional)
  • water, to cover
  • salt and pepper


  1. In a 6-8 quart soup pot, place all ingredients except for potatoes. Break meat into 1-2 inch chunks. Bring to a boil, reduce heat and simmer gently for at least an hour. Cool soup and place in refrigerator over night. Skim the hardened fat. Add the potatoes and bring to a boil. Cook gently for 30 minute
  2. ** The beef may be browned, rinsed and then added to soup. This eliminates the need to chill and skim the fat the next day.
Most Helpful

I have never had hamburger soup before, but can say this was really good. I fixed the entire amt. we ate some of it the day I fixed it. I used 97% lean 3% fat ground chuck or whatever it is called, so no need to drain fat. In cooking, I put everything in the pot but the potatoes and cooked for 30 minutes, then I added the potatoes and cooked for 30 more minutes, until the potatoes were done. After it cooled I then put in two freezer containers, being only two of us I didn't want to freeze the entire amt. After it was frozen for a few days I took it out, let it un-thaw and placed in a pan and just reheated to warm it up, didn't let it boil, but almost. It was fantastic. But nothing that I would make on a regular basis.

Jacqueline in KY March 06, 2008