This ground beef soup is like a hamburger in a bowl. Hearty and wholesome, perfect for the cooler weather. Made with ground beef, potatoes, carrots in a tomato-based broth. Not loaded with cheese, and yet rich and creamy. The best part, it takes only 15 minutes to cook.
How crazy is the weather these days? We are having cold, rainy weather, so getting outdoor 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.
About 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 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.
Step by step instructions (Save/Pin)
- Saute ground beef in oil for 2 minutes until browned.
- Add the garlic, onions, carrots, celery - saute 2 minutes more.
- Then, add the potatoes - saute a minute.
- Season with salt and pepper.
- Add the tomato paste, bay leaves, and stock.
- Cook for 8 minutes until potatoes are tender.
- Then, add the parmesan, cheddar, and parsley.
- Taste and adjust seasoning and consistency. If necessary, add a few tablespoons of water or stock.
- Serve with toasted bread.
Frequently asked questions
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.
There is no cream or butter, and we have used lean ground beef yet, the soup is rich, creamy and deliciously packed with lots of flavors. I do think it's leaner than loaded soups. But, healthy is subjective.
Absolutely. Personally, I think the soup is very hearty and wholesome with the 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 cream at the end of cooking time.
Yes, You can add ½ cup frozen peas in this soup.
We love a side of salad and bread with our soup.
Try my tomato mozzarella salad, cabbage salad, cranberry celery salad or carrot salad.
Try some Whole Wheat Raisin Walnut Bread, Roasted Garlic Parmesan Bread Rolls, Olive Sun-Dried Tomato Dinner Rolls
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.
Yes, we have not used any flour or thickeners in this soup. So it certainly is gluten-free.
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- 1 lb (450 g) Ground beef lean
- 1 tbsp (1 tbsp) Olive oil
- 1 tsp (1 tsp) Garlic minced
- ½ cup (½ cup) Onions chopped
- ½ cup (½ cup) Carrots diced
- ½ cup (½ cup) Celery chopped
- ½ cup (100 g) Potatoes chopped
- 2 tbsp (2 tbsp) Tomato paste
- 2 (2 ) Bay leaves
- 1 cup (250 ml) Stock
- ½ cup (50 g) Parmesan
- ½ cup (120 g) Gouda cheese
- ½ cup (½ cup) Parsley chopped
- ½ tsp (½ tsp) Salt
- ½ tsp (½ tsp) Pepper
- Saute ground beef in oil for 2 minutes until browned
- Add the garlic, onions, carrots, celery – saute 2 minutes more
- Then add the potatoes – saute a minute
- Season with salt and pepper
- Add the tomato paste, bay leaves, and stock
- Cook for 8 minutes until potatoes are tender
- Then add the parmesan, cheddar, parsley
- Taste and adjust seasoning and consistency. If necessary add a few tablespoons of water or stock
- Serve with toasted bread
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