On the lookout for a simple, nourishing, and delicious meal that’s easy on the budget? This hamburger soup’s for you! Packed with protein and veggies, this comforting and hearty hamburger soup is a perfect one-pot meal. When you’re uninspired to cook on a busy weeknight, whip up this soup on the stovetop or in an Instant Pot!
Hamburger soup features ground beef and assorted vegetables like carrots, onions, celery, tomatoes, and potatoes—all cooked in a seasoned tomato-based broth. It’s a cinch to prep: just brown the ground beef in a large pot, add veggies, broth, and seasoning, and simmer the soup until the flavors meld and the vegetables are tender. Some non-paleo versions of hamburger soup also include barley, macaroni, pasta, corn, or beans, and they’re often served with crusty bread or crackers.
This recipe is from one of my favorite folks, Michelle Tam of Nom Nom Paleo. Check her out on IG and the web.
Ingredients
- 1 pound Maple Wind Farm ground beef 90% lean
- 1 small onion finely diced
- kosher salt
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- ½ pound yellow potatoes cut into ½-inch cubes
- 14 ounce canned diced roasted tomatoes
- 4 cups chicken broth or beef broth
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 3 cups frozen mixed vegetables
- freshly ground black pepper
Instructions
Stovetop Instructions
- Heat a large stockpot or dutch oven over medium-high heat and add the beef and onions.
- Sprinkle on ½ teaspoon kosher salt. Cook, stirring frequently, until the beef is no longer pink and the onions have softened.
- Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, canned tomatoes, and broth and scrape up any browned bits on the bottom. Stir in the dried oregano and bay leaf.
- Cover the pot, increase the heat to high, and bring to a boil. Then, take off the lid and decrease the heat to maintain a simmer. Use a spoon to skim off any scum at the top.
- Simmer for 15 minutes or until the potatoes are easily pierced with a knife. Add the frozen vegetables and increase the heat as needed to bring the soup back to a simmer. Continue simmering for another 3 to 5 minutes or until the frozen vegetables are cooked through.
- Taste for seasoning and add salt and pepper as needed. Ladle up and enjoy!
Instant Pot instructions
- Turn on the saute function and add the ground beef and onions. Add ½ teaspoon of kosher salt and cook, stirring frequently, until the beef is no longer pink and the onions are slightly softened.
- Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, canned tomatoes, and broth and scrape up any browned bits on the bottom. Stir in the dried oregano and bay leaf.
- Lock on the lid and program the Instant Pot to cook for 3 minutes under high pressure.
- Release the pressure manually when the soup is finished cooking. Open the lid and add the frozen vegetables. Turn on the saute function and cook for 3 to 5 minutes or until the frozen vegetables are cooked through.
- Taste for seasoning and add salt, and pepper as needed. Ladle up and enjoy!
