Easy 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.