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Best recipes 2019

Hamburger Soup (Instant Pot OR Stovetop)

Hamburger soup is a warm and comforting bowl of hearty goodness, and it is made with basic ingredients you probably already have on hand.

Course Main Course, Soup
Cuisine American
Keyword hamburger soup, instant pot hamburger soup
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings 8
Calories 362 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • cooking spray (I used avocado oil spray)
  • 1 yellow onion diced
  • 2 cups diced carrots
  • 2 stalks celery diced
  • 2 cloves fresh garlic minced
  • 1.25  pounds  ground beef  85/15 or leaner
  • 1 can diced tomatoes undrained, 14.5 ounces
  • 2 teaspoons chili powder
  • 1 can tomato sauce  (14.5 ounces - I used the Kirkland one fro Costco)
  • 5 cups chicken stock  Or 5 cups water + 1.5 Tablespoons Better Than Bullion base
  • 3 Russet potatoes diced into 1 inch bites (17 ounces, about 3.5 cups)
  • 1 large sweet potato or 2 small, diced into 1 inch bites (11 ounces, about 2 cups)

Instructions

Instant Pot Instructions

  1. Use cooking spray to coat the inner pot, and add the onions, carrots and celery. Cook for about 3 minutes.

  2. Add garlic, and cook 1 minute more.
  3. Add ground beef, and cook until crumbly, about 7 or 8 minute. Use your spoon to break up the chunks.
  4. Add tomatoes and chili powder, and cook 4 more minutes to reduce liquids.
  5. Add broth/ stock, potatoes, tomato sauce.
  6. Cook on high pressure for 5 minutes.
  7. Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure.
  8. Add salt and pepper to taste. Note: this will vary based on the saltiness of your broth and canned tomatoes.

Stovetop Instructions

  1. Preheat a large pot or Dutch oven over medium heat.

  2. Add the onions, carrots and celery. Cook for about 3 minutes.

  3. Add garlic, and cook 1 minute more.

  4. Add ground beef, and cook until crumbly, about 7 or 8 minute. Use your spoon to break up the chunks.
  5. Add tomatoes and chili powder, and cook 4 more minutes to reduce liquids.
  6. Add broth/ stock, potatoes, tomato sauce.

  7. Bring to a boil; reduce to simmer and cover partially.

  8. Cook until potatoes are tender, about 20 minutes, stirring occassionally.

  9. Add salt and pepper to taste. Note: this will vary based on the saltiness of your broth and canned tomatoes.

Recipe Video

Recipe Notes

  • Nutrition information is approximate and was calculated using a recipe nutrition label generator.
  • I would recommend using a leaner variety of ground beef. I do not drain mine for this recipe, and a leaner cut helps with that. I used 90/10 in this batch. I think 85/15 or leaner would work just fine.
  • Whether or not you peel the potatoes is up to you. I peeled my sweet potatoes, mostly because they were not organic. I left the peeling on my russets since they were organic.
  • You can use any mixture of potatoes for this soup. We have used russet, red and gold potatoes. I always include some sweet potatoes somewhere in the mix, though. I just love the variety of flavors! Just make sure your total potato weight is around twenty-eight to thirty-ish ounces. A food scale helps with this, but it measured to to be about 5.5 cups of diced potatoes for me.
  • I love the tomato sauce from Costco, the Kirkland brand. It is already well-seasoned. If you use another brand, try to get one that is seasoned. Some varieties are plain and/or without salt added. You could still use those, just be aware that you may need some extra salt.
  • Any type of chicken stock will work with this. I love using my homemade chicken bone broth the best, is I have some on hand. This batch in these photos was made with store bought boxed stock, and it worked out great. I have also used water plus Better that Bullion (BTB) chicken base.
  • Side note: The BTB has a very high salt content though. Heck, all stocks, tomatoes and tomato sauces can vary in saltiness, so just be aware of that. It may affect the amount of salt you add to finish off your soup.
  • I have not frozen this soup because I am afraid the potatoes would not hold up well. If you did want to make it ahead and put it in the freezer, I would follow the steps up to the point of adding the broth/stock, tomatoes and tomato sauce. I would freeze that mixture, minus the potatoes. And then I would wait and add the diced potatoes at the time you plan to cook it to eat it. 
Nutrition Facts
Hamburger Soup (Instant Pot OR Stovetop)
Amount Per Serving
Calories 362 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 764mg33%
Potassium 1272mg36%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 10g11%
Protein 20g40%
Vitamin A 8275IU166%
Vitamin C 19.4mg24%
Calcium 80mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.