These Ground Beef Soup Recipes Are Perfect for Cold Winter Nights (2024)

FAQs

Can you make hamburger soup without beef broth? ›

So, although the flavor still feels simple and familiar, it's not boring or flat. I also prefer to make this hamburger soup recipe without beef broth or stock; I prefer to use vegetable stock to balance the flavors out a bit.

TO STORE: Refrigerate hamburger soup in an airtight container for up to 3 days. TO REHEAT: Reheat leftover soup on the stovetop over medium-low heat or in the microwave. TO FREEZE: Freeze the soup in an airtight freezer-safe container or zip-top freezer bag for up to 3 months.

This Easy Vegetable-Beef Soup recipe is great for quick grown-up brown bag lunches. Freeze in small microwaveable containers so you can slip one into a lunch bag and reheat it at mealtime.

Typical hamburger soup usually calls for either potatoes or pasta, so the carb count can come in anywhere between 12 carbs up to 25 carbs per serving.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

But, if you are in a pinch, and your recipe calls for chicken broth and all you have is beef broth, you can substitute one for the other without ruining the dish. You will notice subtle changes in the color or flavor of the finished dish, but it will still taste great, and it will get dinner on the table on time.

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat, they stack easily. You'll have the perfect amount of soup when you want just one meal—ideal for portion control.

How to Store and Freeze Hamburger Soup. Leftover soup will keep in the fridge for up to 5 days, or frozen for up to 3 months. To freeze, let the soup cool completely and then transfer to freezer-safe containers or bags, pressing out as much air as possible.

Also, I think it's worth it to buy good-quality bags from a brand that you trust. I generally use quart-sized Ziploc freezer bags. Don't overfill the bags: Liquids expand as they freeze, so be sure to leave a little extra room to account for this. In a quart-sized bag, I usually put only two to three cups of food.

Can I freeze soup with potatoes in it? ›

Experts say potato soup doesn't freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.

According to the Federal Food Safety Information, you can freeze your soup for anywhere between two to three months. If the soup was properly prepared, stored, and defrosted before reheating, this time frame is the standard rule of thumb for frozen soup.

Vegetable beef soup, homemade (1 cup) contains 18.8g total carbs, 14.5g net carbs, 10.6g fat, 12.8g protein, and 219 calories.

Vegetable Soup Homemade (2 cups) contains 9g total carbs, 3g net carbs, 2g fat, 4g protein, and 80 calories.

Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.

Water. This simple swap should suffice in most recipes that call for broth. To give H2O more depth, you may want to compensate by adding more spices like salt, pepper and bay leaves to your recipe and a tablespoon or two of olive oil to mimic the richness of broth.

The simple answer is yes, it's usually okay to substitute vegetable stock with water. In most recipes that call for vegetable stock, its main advantage over water is that it provides flavor, which is especially important if you're making vegetarian or vegan food that's missing the richness from meat.

Using water in place of beef broth will not add flavor to your dish and may dilute the flavors of the other ingredients. If you must use water, you can add some olive oil along with a bay leaf or two, spices, parsley sprigs, herbs, or yellow onion to add some flavor.