This ground beef soup is like a hamburger in a bowl. Hearty and wholesome, perfect for the cooler weather. Made with ground beef, potatoes, and carrots in a tomato-based broth. Not loaded with cheese, yet rich and creamy. The best part, it takes only minutes to cook.
Table of Content
How crazy is the weather these days? We are having cold, rainy weather, so getting outdoors is really hard. Of course, the evening is the best time at home with soup, salad, and bread. That is what we've been having almost every day and no one's complaining.
This is the fourth soup recipe I'm sharing this month to add to my collection of 20 plus soup recipes already on this blog. If you've not checked my soup collection, you absolutely must. The best part is, they are not loaded with butter and cream. Most of them have milk instead of cream, and yet they are rich, creamy, and super delicious.
Why make this soup
- Soup does not get easier than this. The best part is, it needs only 15 minutes of cooking time. All ingredients in this soup are simple and easy to find.
- We've used lean ground beef with some veggies to make it hearty and wholesome. It is thick like chili but without beans. We have used some parmesan and gouda cheese for richness. But, it's not loaded with cheese, cream, or butter. The soup is tomato-based with a little bit of tomato paste, which adds tang and sweetness.
- My kids think it's like eating a burger in a bowl because it's thick and wholesome. But, you can certainly add more stock or water to the consistency you like.
Ingredients and substitutes
- Ground beef - I like using a lean cut of ground beef from the chuck roast or shoulder. And yet, you can certainly use what you have on hand.
- Tomato paste - Adds a nice color and slight tang to the sauce. Don't add too much though as tomato paste is very concentrated.
- Parmesan - Not often used in a meat soup, but that little nutty flavor from this cheese adds a big punch of flavor.
- Gouda cheese - Not much, but really adds a nice rich, creamy, and wonderful flavor to the soup.
- Stock - I usually use chicken, but you can certainly use beef or vegetable just as well.
Ground beef soup
- Brown - In a soup pot over medium heat add 1 tablespoon of oil and brown the ground beef over medium-high heat.
Pro tip - the medium-high heat will ensure the excess moisture is evaporated too.
- Saute - Next, add the garlic, onions, carrots, and celery. Saute until the onions are translucent. Then, add the potatoes and saute for another 2 minutes. Season with salt and pepper.
- Stock - Add the tomato paste, bay leaves, and stock. Simmer for 8 to 10 minutes or until the potatoes are tender.
- Finish - Add the parmesan, cheddar, and parsley. Taste and adjust seasoning and consistency adding more water or stock if necessary.
- Serve hot with toasted bread or croutons.
More soup recipes
The hearty soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Absolutely. Personally, I think the soup is very hearty and wholesome with ground beef, potatoes, carrots, and veggies. The two kinds of cheese while not much still add richness. Having said that you can certainly add ½ cup of cream at the end of cooking time.
Absolutely, you can use other veggies like turnip, parsnip, butternut squash, sweet potato, etc. Make sure to cook the soup until all the veggies are cooked. In some cases, the soup will take more than 15 minutes to cook depending on the doneness of the veggies.
There is so much you can do with ground beef - see my list of ground beef recipes here
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1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
- 1 lb (450 g) Ground beef (lean)
- 1 tablespoon Olive oil
- 2 large Garlic cloves (minced)
- 1 medium Onions (finely chopped)
- 1 medium Carrot (finely diced)
- 2 Celery stalks (finely chopped)
- 1 medium Potatoe (diced small)
- 2 tablespoon Tomato paste
- 2 Bay leaves
- 1 cup (250 ml) Stock
- ½ cup Parmesan
- ½ cup Gouda cheese
- ½ cup Parsley (finely chopped)
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- Brown - In a soup pot over medium heat add the oil and brown the ground beef over medium-high heat. Pro tip - the medium-high heat will ensure the excess moisture is evaporated too.1 tablespoon Olive oil, 1 lb Ground beef
- Saute - Next, add the garlic, onions, carrots, and celery. Saute until the onions are translucent. Then, add the potatoes and saute for another 2 minutes. Season with salt and pepper.2 large Garlic cloves, 1 medium Onions, 1 medium Carrot, 2 Celery stalks, 1 medium Potatoe, ½ teaspoon Kosher salt, ½ teaspoon Black pepper
- Stock - Add the tomato paste, bay leaves, and stock. Simmer for 8 to 10 minutes or until the potatoes are tender.2 tablespoon Tomato paste, 2 Bay leaves, 1 cup Stock
- Finish - Add the parmesan, cheddar, and parsley. Taste and adjust seasoning and consistency adding more water or stock if necessary.½ cup Parmesan, ½ cup Gouda cheese, ½ cup Parsley
- Serve hot with toasted bread or croutons.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Such a filling soup. Perfect comfort dish to warm me up in this cold weather!
This will make a great quick meal and so comforting too. Looks delicious!
This soup was so amazingly satisfying, rich and hearty! Perfect for the rainy spring we're having here!!