Healthy 30 Minute Hamburger Soup
I love a soup that’s ready in 30 minutes. Let’s be honest. I love any and all meals that are ready in 30 minutes. I have things to do and standing in the kitchen for two hours making dinner isn’t one of them.
This Heathy 30 Minute Hamburger Soup is a favorite of mine. It’s Whole30 compliant, dairy free, and gluten free. No junk. No ingredients you can’t pronounce. (You can’t say that about most store-bought soups, friend.) No unnecessary anything. Just good for you ingredients you’ll be proud to feed your family.
We’re using fresh vegetables instead of canned. While I have no issue with canned veggies, going with fresh in this particular soup makes such a difference! You’ll taste each individual vegetable and they’ll hold on to a bit of their crispness. All good things!
I start with lean ground beef (or ground turkey) and diced onion. They go in the same pot I’ll use for the soup. You can totally use a saute pan but I see no point in dirtying a pan when the pot works just as well, right? I’m always in favor of less dishes to wash.
Once your beef has browned drain any excess fat. If you use a lean beef like I do you likely won’t have anything to drain. Then all your other ingredients go in the pot too.
In order to cook your soup quickly and avoid it being too much like a stew it’s important to cut your potatoes pretty small. My diced potatoes are no bigger than an inch in diameter. I cut the green beans into thirds or fourths. The carrots are cut into small circles and then each circle is cut again.
Let it all simmer for 20 minutes. That’s it! You’re ready to serve. How painless was that?
The final product is a total crowd pleaser. Even if your crowd includes a three year old and a seven year old. I should know.
Can you use ground turkey instead of beef?
Absolutely. Simply swap the beef for a lean ground turkey.
What kind of potatoes are best in this soup?
I love gold/yellow, russet, and sweet potatoes in this recipe. All work beautifully!
Want to skip the potatoes?
If you’re looking to avoid potatoes just swap them out for cauliflower rice. They’ll lighten up this soup but add more substance than you’d have if you just omitted the potatoes. Since cauliflower rice cooks quickly add it to toward the end of your cooking time so it has a few minutes to soften.
Can you use canned or frozen vegetables?
You can always use canned or frozen vegetables but I do recommend fresh for this recipe. I am not anti-canned veggies. No, ma’am. However, using fresh here means that your veggies won’t end up completely mushy. They hold on to a bit of their crispness! Their flavors also don’t get all muddled together and I enjoy being able to taste each individual vegetable.
If you don’t have the necessary fresh veggies, frozen would be my second choice. Canned veggies are my third. I’m always in support of making recipes work for you so if that’s what you have, go for it!
Does this soup freeze well?
Absolutely! This hearty soup freezes, thaws, and reheats perfectly! Feel free to double the recipe and save some in the freezer.
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Healthy 30 Minute Hamburger Soup
- 1 lb lean ground beef, I use 93/7, can substitute lean ground turkey if you prefer
- 1/2 white or yellow onion, diced
- 32 oz beef broth
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 cup fresh or frozen green beans, sliced into thirds
- 14.5 oz can diced tomatoes, fire-roasted is my favorite
- 2 tbsp tomato paste
- 1 tbsp garlic, minced
- 1 tsp thyme, dried
- 1 tsp oregano, dried
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp black pepper
- Optional: fresh chopped parsley for topping
- Add your ground beef and onion to a large pot. Use your spatula to crumble your beef.
- Saute beef and onion until beef browned and onion is wilted. This takes approximately 5 minutes.
- Add in all other ingredients. Cover. Simmer on medium high heat for 20 minutes.
- Remove from heat and ladle into bowls. Top with fresh chopped parsley.