Easy Hamburger Soup (Stovetop or Instant Pot)
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!
Servings: 4
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