Hearty Hamburger Soup made with ground beef, beans, vegetables, and greens and flavored with a boatload of spices. Delicious, satisfying, and good for you.
We all want to eat healthier at the start of a new year but healthy doesn’t have to mean boring or tasteless. This soup is neither of those. It’s also simple to make and freezes well so you can have it at the ready.
Don’t let the long list of ingredients intimidate you because the spices are pantry staples or should be anyways.
Lean ground beef is best for this soup eliminating the step of skimming or draining excess fat. We don’t need that added fat that’s an absolute must when making a juicy delicious burger. If you are using anything higher than 90% lean, I recommend browning the meat then draining the excess liquid.
I recommend using a low sodium vegetable stock which allows you to better control the saltiness of the soup.
Mushrooms and beans are added to give more heft to the soup. Tomatoes and spinach adds another level of healthy. Canned tomatoes and frozen chopped spinach make these add-ins super easy.
The soup is finished with fresh chopped parsley and cilantro for a fresh bite.
Tools you’ll need to make this soup-er hearty hamburger soup:
You can also enjoy more delicious soup-er soups:
- Peruvian shrimp soup
- French lentil soup with bacon
- Sweet potato vegetable soup
- Silky smooth cauliflower soup
- Simple silky smooth gazpacho
- Chicken and rice soup
- Potato leek soup
- Homemade chicken soup
- Beef barley soup
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Hearty Hamburger SoupPRINT PIN SAVE
- 2 pounds lean ground beef 90% lean recommended (See Notes)
- ¼ cup extra virgin olive oil
- 1 large onion chopped
- 1 pound mushrooms sliced
- 6 large cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon oregano
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 2 tablespoons Braggs amino acid or soy sauce
- 2 tablespoons apple cider vinegar
- 1 (28 ounce) can crushed tomatoes
- 1 (32 ounce) can or box low sodium vegetable broth
- 2 (14 ounce) cans of red kidney beans See Notes
- 8 - 10 ounces frozen chopped spinach
- ½ cup fresh cilantro washed and chopped
- ½ cup fresh parsley washed and chopped
- In a large skillet over medium high heat, brown the hamburger. Drain. If you're using 90% or higher lean ground beef, you can skip this step and just add the ground beef in step 3.
- In a large stockpot over medium high heat, sauté the onions, mushrooms, and garlic until softened, about 5 minutes.
- Add in the meat and spices and give it a stir. Add in remaining ingredients except for cilantro and parsley.
- Stir and simmer for 20 - 30 minutes.
- Stir in cilantro and parsley and simmer another 10 minutes.
- If using 90% lean ground beef, you can add the raw ground beef into the same pot after sautéing mushrooms, onions, and garlic.
- I always have fresh parsley in my freezer. When you buy a bunch, use what you need then freeze the rest. Put it in a freezer bag, squeeze out all the air by rolling it up towards the zipper, seal, then label and date it. Do the same for the cilantro.
- You can also use lima beans, butter beans. I usually use what I have or 1 can of kidney and 1 can lima or butter.
- Soup can be frozen.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.