Easy Hamburger Soup (Gluten Free, Whole30)

This Easy Hamburger Soup recipe is a healthy meal perfect for family dinner. Made with beef broth, ground beef, potatoes, and other vegetables, it’s the best warm and hearty comfort food! (gluten free & Whole30)

This post was sponsored by the Washington State Beef Commission, who I’m so excited to work with! We are meat eaters in our house, as I know many of you are, so I’m thrilled to have a partner that aligns so well with the recipes I put out. While I have been compensated for my time, my thoughts and opinions are entirely my own. Thanks for your support in making Hot Pan Kitchen possible!

We are big beef eaters in our household and one of the easiest cuts of meat to work with is ground beef. It’s really versatile and won’t break the bank. Which is why I’m super excited to team up with the Washington State Beef Commission to bring you this flavorful and easy hamburger soup.

On cold days this soup is the perfect meal. Packed with veggies and so simple to make, it’s going to become your favorite weeknight dinner.

What Makes This Easy Hamburger Soup So Great

• It cooks up in no time – done in just 30 minutes!
• This ground beef soup is hearty, delicious, and sure to warm you up!
• You only need one pot, which means less dirty dishes!

Before we get into the recipe, let’s answer a couple of questions you might have about this soup.

Can You Put Raw Ground Beef In Soup?

If you cook it thoroughly in the liquid, yes you can. However I’ve found this beef takes better when it’s cooked first and the broth and other ingredients are added after it’s cooked.

Can You Freeze Hamburger Soup?

Yes you can! Cool the soup completely, then store in an air tight container or bag. Be aware that freezing potatoes results in changing their texture a bit, but they’re still edible.

Now onto the recipe!

How To Make Easy Hamburger Soup

Put a large pot over medium heat and place the ground beef in it. Add ½ teaspoon each of kosher salt and garlic powder. Break the beef up with a large wooden spoon or other utensil and cook for 5 minutes, until beef is browned and fully cooked.

While the beef is cooking, cut up the onion, carrots, and potatoes with a large sharp knife and cutting board.  Dice the onions, chop the carrots, and cut the potatoes into ½ inch pieces. Set aside the carrots and potatoes but pour the diced onion into the pot and cook for an additional 2 to 3 minutes, until the onion softens slightly.

Add the remaining ingredients to the pot, except for the mushrooms. Increase the heat to medium high and bring to a boil.

As the soup comes to a boil, remove the stems from the mushrooms and chop the tops into ½ inch pieces.

Reduce heat to medium-low heat and add in the mushrooms, stirring to combine. Cook for 12-15 minutes, until carrots and potatoes are fully cooked. Serve and enjoy!

Cooking Tips

• The carrots can be cut into coins (as shown in the photographs) or chopped into whatever other size is easiest for you. Just make sure the carrots roughly the same size.
• The broth you use will make a difference as some beef broths are saltier than others. After cooking, take a small taste of the soup to see if it needs further kosher salt. If so, add in ¼ to ½ teaspoon and taste again. Keep adding until it reaches your desired level of saltiness.
• Don’t drain the canned tomatoes! You want the tomatoes and any juice to go into the soup.
• After cooking the soup on medium-low heat for 12 minutes, test the doneness of the carrots and potatoes by inserting a sharp knife into a larger piece. If it goes in easily without resistance, the soup is done. If not, keep cooking.

Recipe Variations

• Try a different potato! Red or russet would work just fine, or even sweet potato!
• Shiitake mushrooms are great in this soup, but you can always use a different one if you can’t find shiitake. Try cremini or baby bella mushrooms instead.
• Use fresh tomatoes instead of canned! You’ll just need to weigh them to make sure you use the same amount.

Pin This Ground Beef Soup for Later!

If you’re looking for more soup recipes, check out some of these recipes to warm you up:

• Slow Cooker Curried Butternut Squash Soup
• Instant Pot Beef Stew
• Oven Roasted Kabocha Squash Soup
• Instant Pot Ground Lamb Soup

Or take a look at this amazing list of 20 Gluten Free Slow Cooker Soups & Stews.

If you try this Easy Hamburger Soup recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.

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Easy Hamburger Soup

This Easy Hamburger Soup recipe is a healthy meal perfect for family dinner. Made with beef broth, ground beef, potatoes, and other vegetables, it's the best warm and hearty comfort food! (gluten free & Whole30)

5 from 1 vote

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Course: Soup

Cuisine: American

Keyword: #glutenfree, #groundbeef, soup, whole30

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Calories: 162kcal

Author: Taryn Solie

Ingredients

• 1 lb ground beef
• ½ large yellow onion
• 1 tsp kosher salt divided in half
• 1 tsp garlic powder divided in half
• 1 quart beef broth
• 2 large carrots chopped
• ¾ lbs Yukon gold potatoes
• 14 oz diced tomatoes
• 1 tbsp tomato paste
• ½ tsp kosher salt
• ½ tsp garlic powder
• 1 bay leaf
• 3.5 ounces shiitake mushrooms

Instructions

Items Needed:

• A large pot
• Measuring spoons
• A large sharp knife
• A cutting board
• A large wooden spoon

Directions:

• Put a large pot over medium heat and place the ground beef in it. Add ½ teaspoon each of kosher salt and garlic powder. Break the beef up with a large wooden spoon or other utensil and cook for 5 minutes, until beef is browned and fully cooked.
• Cut up the onion, carrots, and potatoes with a large sharp knife and cutting board while the beef is cooking. Dice the onions, chop the carrots, and cut the potatoes into ½ inch pieces. Set aside the carrots and potatoes but pour the diced onion into the pot and cook for an additional 2 to 3 minutes, until onion softens slightly.
• Add the remaining ingredients to the pot, except for the mushrooms. Increase the heat to medium high and bring to a boil.
• As the soup comes to a boil, remove the stems from the mushrooms and chop the tops into ½ inch pieces.
• Reduce heat to medium-low heat and add in the mushrooms, stirring to combine. Cook for 12-15 minutes, until carrots and potatoes are fully cooked. Serve and enjoy!

Nutrition

Calories: 162kcal | Carbohydrates: 9g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 761mg | Potassium: 486mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2110IU | Vitamin C: 9.1mg | Calcium: 42mg | Iron: 2.6mg