Using ground beef, diced tomatoes, bell peppers, and broth, this hamburger soup is simple, flavorful, low carb, and Whole30-friendly!
Hamburger Soup: Simple, Quick, and Fuss-Free!
As much as I love to dive into a new kitchen project, it's just as important to have quick go-to meals in your back pocket. Hamburger soup is one of those meals - versatile, affordable, and flavorful, it uses ingredients you probably already have on hand!
As is, the recipe is gluten free, keto-friendly (just omit the potatoes), dairy free, and Whole30. But one of the best parts? Hamburger soup is crazy versatile and I'll give you a few tips on how you can customize the recipe to fit your tastes.
Ingredient notes for hamburger soup
Most good soups start with mirepoix, a flavor base made of diced vegetables cooked over low heat until softened. Typically, that's a mixture of carrots, celery, and onion - and that's exactly what starts off this hamburger soup recipe.
Beyond the carrots, onion, and celery, you'll of course need lean ground beef. Get the leanest ground beef you can; the soup can be somewhat greasy if there's more fat in the ground beef. Not a dealbreaker for me, but worth noting!
Next, we have the rest of the veggies, including tomato paste to boost the flavor, diced tomatoes, russet potatoes, and bell peppers. I also like to throw in thyme and oregano to elevate the broth a bit - use fresh if you can but dried works just fine, too!
Finally, I can't forget to mention the broth. Beef broth is preferred (ground beef + beef broth just makes sense), but if you only have chicken broth on hand, go for it.
I highly recommend getting high-quality broths like Kettle & Fire's broths to boost the overall flavor. If you're keeping this soup Whole30, make sure you read the labels of whatever you're buying - you'd be surprised how many broths have added ingredients!
How to make hamburger soup
Get out a big Dutch oven (my favorite is my Misen Dutch Oven!) and brown the ground beef over medium heat. I always do this first so you avoid overcooking and mashing up the veggies. Once the ground beef is broken up and mostly browned, you can remove it to a bowl and set it aside.
Add the mirepoix - carrots, onion, celery - and cook them until they soften.
Good soup is all about building flavor. Because of that, I like to add the tomato paste along with the garlic and bell pepper. Stir to coat the veggies in the tomato paste, and watch carefully so it doesn't burn. But the added flavor from cooking the tomato paste a bit in this way pays off!
Finally, add the spices, broth, diced tomatoes, ground beef, and potatoes. Bring to a boil, then reduce to a simmer. Continue to simmer until the potatoes are tender throughout.
At this point, taste and add more salt, pepper, or spices as necessary.
Can I make this soup in a crockpot instead?
Yes, you sure can! This is the kind of soup that benefits from a longer cook time so the flavors can meld.
For best results, I still recommend cooking the mirepoix (carrots, onions, celery) in a pot or skillet before adding them to the slow cooker. Bonus if you do this with the ground beef as well. However, if you're in a HUGE rush, you can just throw everything in the crockpot!
Once it's in the slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours. Of course, I recommend the LOW and slow route!
Alterations, variations, and more ways to customize
As mentioned above, one of the best parts of a recipe like this one is how easily you can customize it! Here are some ways you can alter this recipe:
- Omit the potatoes for an even more low carb, keto-friendly soup.
- Add more veggies or use different ones. Green beans, corn, or peas would work well for this soup!
- Instead of potatoes, try using pasta! Elbow pasta is an easy substitute.
More cozy gluten free soup recipes to try:
- Chicken Cabbage Soup with Apples
- Creamy Ham & Potato Soup
- Dairy Free Chicken Pot Pie Soup
- Easy Chicken, Leek, and Mushroom Soup
📖 Recipe
Easy Hamburger Soup (Whole30, Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Using ground beef, diced tomatoes, bell peppers, and broth, this hamburger soup is simple, flavorful, low carb, and Whole30-friendly!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 to 1.5 pounds lean ground beef
- ½ large onion (approx. 1 cup diced)
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 3 cloves garlic, minced (approx. 1 tablespoon)
- 2 bell peppers, seeded and chopped
- 2 teaspoons dried oregano (or 2 tablespoons fresh)
- 2 teaspoons dried thyme (or 2 tablespoons fresh)
- 1 teaspoon ground black pepper
- 3 cups cubed Russet potatoes
- 28 ounce can diced tomatoes
- 4 cups beef broth (I use this brand)
- 3 tablespoons fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or deep pot. Add the ground beef and cook, breaking up with a spatula as you go, until mostly browned. Transfer the ground beef to a bowl and set aside.
- Add the diced onion, celery, and carrots to the Dutch oven. Cook for 6-10 minutes, adding a little more olive oil if necessary, until the vegetables have softened. Add the salt, tomato paste, minced garlic, bell peppers, oregano, thyme, and black pepper to the pot, stirring to incorporate the spices and coat the veggies in tomato paste. Cook for another 5 minutes, until the bell peppers have softened a bit and the mixture is fragrant with garlic, thyme, and oregano.
- Pour in the broth and diced tomatoes, scraping the bottom of the pot with a wooden spatula to release any browned bits. Add the potatoes and ground beef. Increase the heat to medium-high and let the mixture come to a boil. Immediately reduce to a simmer and cook for 20-30 minutes, until the potatoes are tender. If you want to simmer for a bit longer, you can - the flavors will meld a little more. However, the soup is great as soon as the potatoes are cooked through! Serve in bowls and garnish with fresh parsley. Store leftovers in an airtight container in the fridge for up to a week OR in a freezer-safe container in the freezer for up to 3 months.
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