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If you love cozy, comforting meals that are easy to make and packed with flavor, this Tomato and White Bean Hamburger Soup is a recipe you need to try. Made with tender ground beef, creamy white beans, juicy tomatoes, and colorful vegetables, this hearty soup brings simple ingredients together in one delicious pot.
Perfect for busy weeknights, chilly evenings, or meal prep, this easy hamburger soup is satisfying without being complicated. The rich tomato broth develops a deep, savory flavor as everything simmers together, while the white beans add a creamy texture that makes every spoonful extra comforting.
Whether you’re feeding a hungry family or looking for an affordable homemade dinner, this tomato and white bean soup is a wonderful addition to your regular meal rotation. Serve it with crusty bread, crackers, or a simple green salad for a complete and delicious meal.
Why You’ll Love This Tomato and White Bean Hamburger Soup
It’s hearty and filling. Ground beef and white beans provide plenty of satisfying texture, while the vegetables make the soup colorful and flavorful.
It’s budget-friendly. This recipe uses everyday ingredients that are easy to find at most American grocery stores. Canned tomatoes and beans also help keep preparation simple.
It’s perfect for busy weeknights. Once the beef and vegetables are prepared, the soup simmers in one pot with minimal effort.
The leftovers taste amazing. The flavors continue to develop as the soup rests, making it an excellent choice for lunch the next day.
It’s easy to customize. Add extra vegetables, adjust the seasonings, or use a different type of white bean to make the recipe your own.
Ingredients for Tomato and White Bean Hamburger Soup
Here are the simple ingredients you’ll need to prepare this comforting homemade soup.
- 1 pound lean ground beef: Use 85/15 ground beef for a good balance of flavor and tenderness.
- 1 tablespoon olive oil: Helps sauté the vegetables if needed.
- 1 medium yellow onion, diced: Adds sweetness and savory depth.
- 2 cloves garlic, minced: Gives the tomato broth a delicious aromatic flavor.
- 2 medium carrots, peeled and diced: Add natural sweetness and color.
- 2 celery stalks, diced: Bring a classic soup flavor and a little texture.
- 1 can (14.5 ounces) diced tomatoes: Provides juicy tomato pieces throughout the soup.
- 1 can (15 ounces) tomato sauce: Creates a rich, flavorful tomato base.
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed: Make the soup hearty and creamy.
- 4 cups beef broth: Forms the savory base and helps all the ingredients simmer together.
- 1 teaspoon Italian seasoning: Adds a fragrant blend of herbs.
- 1 teaspoon paprika: Brings warmth and a subtle earthy flavor.
- 1/2 teaspoon dried oregano: Complements the tomatoes and beef.
- Salt and black pepper, to taste: Enhance the overall flavor.
- 2 tablespoons chopped fresh parsley: Optional, for a fresh finish.
Instructions
Step 1: Brown the Ground Beef
Place a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon.
Continue cooking until the beef is fully browned. Drain excess grease if necessary, especially if you’re using a higher-fat ground beef.
Transfer the beef to a plate if you need room to sauté the vegetables.
Step 2: Sauté the Vegetables
Add the olive oil to the same pot if needed. Stir in the diced onion, carrots, and celery.
Cook for about 5 minutes, stirring occasionally, until the onion softens and the vegetables begin to release their aroma.
Add the minced garlic and cook for another 30 seconds. Avoid browning the garlic too much, as it can develop a bitter flavor.
Step 3: Add the Tomatoes and Seasonings
Return the browned ground beef to the pot. Add the diced tomatoes, tomato sauce, Italian seasoning, paprika, oregano, salt, and black pepper.
Stir everything together until the beef and vegetables are evenly coated with the tomato mixture.
Allow the ingredients to cook together for about 1 to 2 minutes to help the seasonings release their flavor.
Step 4: Pour in the Beef Broth
Pour in the beef broth and stir well, scraping the bottom of the pot to release any browned bits.
Bring the mixture to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to medium-low.
Let the soup simmer uncovered for about 15 minutes, or until the carrots and celery are nearly tender.
Step 5: Add the White Beans
Drain and rinse the cannellini or Great Northern beans under cool running water. Add them to the soup and stir gently.
Continue simmering for another 10 to 15 minutes. This gives the beans time to warm through and allows the flavors of the ground beef, tomatoes, vegetables, and broth to blend together.
Taste the soup and adjust the salt, pepper, or Italian seasoning as needed.
Step 6: Garnish and Serve
Remove the pot from the heat and stir in the chopped fresh parsley.
Ladle the hot tomato and white bean hamburger soup into bowls. Serve immediately with crusty bread, toasted garlic bread, or buttery crackers.
For an extra touch, sprinkle a little freshly grated Parmesan cheese over each serving.
Tips for the Best Hamburger Soup
Choose the right ground beef. Lean ground beef works particularly well because it provides rich flavor without leaving too much grease in the broth. If you use fattier beef, drain the excess fat after browning.
Rinse the canned beans. Draining and rinsing the white beans removes excess canning liquid and helps keep the tomato broth clean-tasting.
Let the soup simmer gently. A gentle simmer allows the flavors to develop without making the vegetables mushy or breaking down the beans too much.
Adjust the consistency. If you prefer a thicker soup, simmer it uncovered for a few extra minutes. If it becomes too thick, add a little more beef broth.
Taste before serving. Different brands of broth and canned tomatoes contain different amounts of sodium. Adjust the seasoning at the end for the best results.
Easy Variations to Try
One of the best things about this ground beef and white bean soup is how easy it is to customize.
Add leafy greens. Stir in two handfuls of fresh spinach during the last few minutes of cooking. Kale also works well, although it may need a little longer to soften.
Make it spicy. Add a pinch of red pepper flakes or a little cayenne pepper for gentle heat.
Use different beans. Navy beans or butter beans can replace cannellini or Great Northern beans. Each variety gives the soup a slightly different texture.
Add more vegetables. Diced zucchini, chopped bell peppers, or frozen green beans are excellent additions. Add them according to how long they need to become tender.
Include pasta. Small pasta shapes can turn this into an even heartier dinner. Cook the pasta separately and stir it into individual servings, or add it to the pot with extra broth and cook according to the package directions.
Finish with Parmesan. A little grated Parmesan adds a salty, savory flavor that pairs beautifully with the tomato broth.
What to Serve with Tomato and White Bean Hamburger Soup
This soup is satisfying on its own, but a few simple sides can make dinner feel extra special.
- Crusty French bread: Perfect for dipping into the rich tomato broth.
- Garlic bread: Adds buttery, garlicky flavor to every bite.
- Grilled cheese sandwiches: A comforting pairing for anyone who loves classic soup-and-sandwich dinners.
- Simple green salad: Fresh lettuce, cucumber, and a light vinaigrette balance the hearty soup.
- Oyster crackers: A quick, crunchy topping that requires no extra preparation.
For an easy family dinner, serve a warm bowl of soup with toasted bread and let everyone add their favorite toppings.
How to Store and Reheat Leftovers
Allow the soup to cool slightly before transferring it to airtight containers.
Refrigerator: Store leftovers in the refrigerator for 3 to 4 days.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months for the best quality. Leave a little room at the top of each container for expansion.
Reheating on the stove: Transfer the soup to a saucepan and warm it over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth or water if the soup has thickened.
Reheating in the microwave: Place an individual serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between intervals, until hot throughout.
For food safety, refrigerate leftovers within 2 hours of cooking. Thaw frozen soup in the refrigerator overnight when possible, then reheat thoroughly.
Frequently Asked Questions
Can I make tomato and white bean hamburger soup ahead of time?
Yes! This soup is an excellent make-ahead meal. Prepare it a day in advance, refrigerate it, and reheat it when you’re ready to serve. The flavors often become even more developed overnight.
What are the best white beans for hamburger soup?
Cannellini beans and Great Northern beans are both excellent choices. Cannellini beans are slightly larger and creamier, while Great Northern beans have a delicate flavor and hold their shape nicely.
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey is a suitable alternative if you prefer a lighter flavor. Because it contains less fat in many varieties, you may want to add a little olive oil when browning it.
Can I make this soup in a slow cooker?
Yes. Brown the ground beef first and sauté the onion, carrots, celery, and garlic for the best flavor. Transfer them to a slow cooker with the tomatoes, tomato sauce, broth, and seasonings. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender. Stir in the drained white beans during the final 30 to 45 minutes.
How can I make the broth thicker?
Simmer the soup uncovered for a few additional minutes. You can also mash a small portion of the white beans against the side of the pot and stir them into the broth for a naturally creamier consistency.
Is this soup good for meal prep?
Definitely. Divide the cooled soup into individual portions and refrigerate or freeze them for convenient lunches and dinners. If you plan to add pasta, storing it separately helps prevent it from becoming too soft.
Final Thoughts
This Tomato and White Bean Hamburger Soup is proof that simple ingredients can create a deeply satisfying homemade meal. With savory ground beef, creamy white beans, tender vegetables, and a rich tomato broth, every bowl delivers the comforting flavors that make homemade soup a family favorite.
It’s easy enough for a busy weeknight, practical for meal prep, and flexible enough to suit different tastes. Keep the recipe classic or experiment with extra vegetables, leafy greens, or a sprinkle of Parmesan.
Serve it with warm crusty bread, save the leftovers for lunch, and add this hearty hamburger soup to your collection of dependable comfort food recipes.
If you try this recipe, share your favorite variation in the comments!
PrintEasy Tomato and White Bean Hamburger Soup
A hearty tomato soup made with ground beef, creamy white beans, diced tomatoes, carrots, celery, and savory Italian seasonings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb lean ground beef
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
4 cups beef broth
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp dried oregano
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
1. Brown ground beef in a large pot over medium-high heat for 6–8 minutes. Drain excess grease.
2. Add olive oil, onion, carrots, and celery. Cook for 5 minutes, then add garlic and cook for 30 seconds.
3. Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, oregano, salt, and pepper.
4. Pour in beef broth and bring to a gentle boil.
5. Reduce heat and simmer for 15 minutes.
6. Add drained white beans and simmer for another 10–15 minutes.
7. Adjust seasonings, garnish with fresh parsley, and serve hot.
Notes
Use cannellini or Great Northern beans.
Add spinach or extra vegetables if desired.
Refrigerate leftovers for 3–4 days.
Freeze in airtight containers for up to 3 months.
Add extra broth if the soup becomes too thick.
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