Hearty Hamburger Soup 
This high-protein soup is sure to warm you up this winter
In the wintertime there’s nothing quite as comforting as a steaming bowl of homemade soup to warm you up, like this delicious hearty hamburger soup. Packed with ground beef, vegetables, and a rich broth, this soup is a celebration of classic flavors that is guaranteed to be a hit. Not only is this recipe perfect for a family dinner, but it also makes a large batch of soup which is perfect for freezing in small containers for quick lunch and supper meals.
Makes 16 servings.
What You Need:
- 1 lb (500 g) lean ground beef
- 1 medium onion (chopped fine)
- 1 can (28 oz.) tomatoes, blended
- 1 can (19 oz.) lentils or any other type of beans drained and rinsed
- 1 can (10 oz.) tomato soup
- 8 cups (2 L) vegetable/beef broth
- 4 carrots (finely chopped)
- 3 sticks celery (finely chopped)
- 8 tbsp barley
- 2 medium potatoes (diced into small pieces)
- Parsley
- 1/2 tsp Thyme
- Pepper
- 1 Bay Leaf
How To Make Hearty Hamburger Soup:
- Brown beef and onions and drain off fat.
- Combine all remaining ingredients in a large pot.
- Simmer covered for at least 2 hours, then serve.
Note: you may need to add more water if soup seems too thick.
Nutrients per serving:
Calories 190
Carbohydrates 22 g
Protein 15 g
Fat 5 g
Dietary Fiber 4 g
We hope you enjoy this recipe for Hearty Hamburger Soup! If you make it, post it on social media and tag us!
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
Hi just looking at your hamburger soup recipe. I would do it a bit better. Just wanted to share my feedback and perspective. I would omit the beef and use organic Bone broth and organic veggies. I would also add Black beans and mire Barley and brown and wild rice. I would not use canned anything. Fresh tomatoes peeled and roasted red pepper peeled if its too much work the omit the pepper – removing the skins makes it best to digest and avoid leaky Gut. I would also add fresh chopped organic parsley, Thyme, Sage and Sea algae (I purchase dry algae and zip it a few times in my magic bullet and use it instead if salt) it is also naturally high in iodine and a mucoliod supporting the gut Microbiome. Thanks enjoy the day…
Thanks for letting us know your ideas Louise. It sounds like this would indeed be a very different soup than our original family recipe here but your version sounds tasty. Regardless, enjoy your soup making!
Hi. Wondering what to replace barley with as I can’t eat gluten. What would you suggest? Thanks so much
Hello Sonya – thanks for your question. You could substitute the barley for brown rice, quinoa, sorghum or millet – or simply just leave it out and add more potatoes if you prefer. Happy soup making!