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 nomtastic soup on the stovetop or in an Instant Pot!

An overhead shot of two bowls of paleo and Whole30 hamburger soup.

On the lookout for a simple, nourishing, and delicious meal that’s easy on the budget? This hamburger soup’s for you!

What is hamburger soup?

Hamburger soup features ground beef (a.k.a. hamburger meat) 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. But this is a paleo recipe site, people!

An overhead shot of four bowls of hamburger soup.

Why should you make my paleo version of hamburger soup?

My hamburger soup recipe strikes the perfect balance between simplicity and deliciousness. I utilize inexpensive ingredients (e.g., ground beef, frozen vegetables, canned tomatoes, potatoes), but I’m also maximizing flavors by combining ingredients that are packed with umami—including tomato paste, ground beef, canned fire-roasted tomatoes, Magic Mushroom Powder, and potatoes. This soup tastes exponentially better than the sum of its parts—and it requires minimal effort!

Can you make this hamburger soup in an Instant Pot?

Yes! It won’t save you a ton of total cooking time, but you can definitely make Instant Pot hamburger soup if you don’t feel like babysitting the soup on the stovetop. I’ve included complete Instant Pot instructions in the recipe card below. You’re welcome!

Ingredients

The raw ingredients to make hamburger soup.
  • Lean ground beef: I use 90% lean ground beef because there’s no excess fat to drain when you’re making the soup. You can substitute ground turkey, lean ground pork, or ground chicken in place of beef (but come on: this is Hamburger Soup, not Ground Turkey Soup).
  • Onion
  • Garlic cloves
  • Tomato paste
  • Chicken or beef broth: Always remember that if you want to make a tasty soup, you must start with a high quality broth. I recommend making your own bone broth or using a fab store-bought one like Roli Roti’s Butcher’s bone broth.
  • Yellow potatoes: The slowest-cooking vegetables in this recipe are the potatoes, so make sure to cut them into uniform ½-inch cubes so they finish cooking relatively quickly. I like the sturdier texture of yellow potatoes, but feel free to substitute russet potatoes or red potatoes. Want a lower carb version? You can substitute cauliflower florets, zucchini, or turnips.
  • Canned fire-roasted diced tomatoes: Canned tomatoes have more umami than fresh ones—and fire-roasted canned tomatoes add even more flavor!
  • Dried oregano
  • Dried bay leaf
  • Frozen mixed vegetables: I love using frozen mixed vegetables in this soup; that way, I don’t have to wash or cut anything. My favorite blend of veggies is green beans, peas, and carrots, but feel free to use whatever you have on hand.
  • Magic Mushroom Powder: I recommend using my one-of-a-kind, indispensable seasoning blend because it incorporates salt, porcini mushroom powder (more umami!), and pepper—all the things that’ll make this soup pop with flavor. You can make your own Magic Mushroom Powder or buy it online at The Spice Lab or on Amazon. No MMP? You can use Diamond Crystal kosher salt and a dash of Worcestershire sauce or fish sauce for a boost of umami.
  • Freshly ground black pepper

How to make Hamburger Soup

Heat a large stockpot or dutch oven over medium-high heat and add the beef and onions when the pot is hot. No need to add any oil because the fat should render from the ground beef!

Adding diced onions to a gray stockpot filled with ground beef.

Cook, stirring frequently, breaking up the beef with a spatula.

A red spatula is stirring some raw ground beef and diced onions in a large stockpot.

Sprinkle on ½ teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt. Cook until the beef is no longer pink and the onions have softened.

A person in a white apron is holding a jar of Nom Nom Paleo's Magic Mushroom Powder spice blend and adding half a teaspoon to a pot with cooked ground beef and diced onions.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.

Adding minced garlic into a stovetop filled with cooked ground beef and diced onions.

Add the potatoes, tomatoes, and broth and scrape up any browned bits on the bottom. Stir in the dried oregano and bay leaf.

Four shots that show someone adding a can of diced tomatoes, broth, dried oregano, and a bay leaf into a pot of hamburger soup.

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.

Four sequential photos that show someone covering a pot of soup and then showing the soup simmer.

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 Magic Mushroom Powder, salt, and pepper as needed.

Four shots that show someone adding frozen vegetables into a pot of hamburger soup and tasting and seasoning the soup.

Ladle up the soup and enjoy!

Someone in a white apron is ladling paleo hamburger soup into a soup bowl.

How do you save leftovers?

Store the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)


PRINTER-FRIENDLY RECIPE CARD

Easy Hamburger Soup (Stovetop or Instant Pot)

4.79 from 28 votes
Prep Time10 minutes
Cook Time25 minutes
Servings 4
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 nomtastic soup on the stovetop or in an Instant Pot!

Ingredients  

  • 1 pound ground beef 90% lean
  • 1 small onion finely diced
  • Magic Mushroom Powder or Diamond Crystal 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 of Magic Mushroom Powder or Diamond Crystal 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 Magic Mushroom Powder, 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 Magic Mushroom Powder or Diamond Crystal 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 Magic Mushroom Powder, salt, and pepper as needed. Ladle up and enjoy!

Video

Nutrition

Calories: 357kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1251mg | Potassium: 982mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10503IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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20 Comments

  1. 5 stars
    Absolutely delicious. I made it in my pressure cooker. I’ve ordered the books and I can’t wait to get them.

  2. 5 stars
    Every time my mom made a turkey, she’d make stock, and then she’d make a version of hamburger soup. I never got the exact recipe before she passed away. But it seemed so simple that I’d remember! This is what I’d want her to make when I came home from college. It’s just the best soup and I love your version…it’s easier than cutting up carrots. And the magic mushroom powder is essential.