Whole30 Hamburger Soup (Instant Pot or Stove)
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Whole30 Hamburger Soup - Instant pot or stove. Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Includes Keto, vegan, and plant-based options!

My Whole30 Hamburger Soup is such an easy and fast dinner option! It uses basic ingredients you might already have on hand or are easy to find at most grocery stores. A great nourishing 30-minute meal option!

Why We Love This Whole30 Hamburger Soup

First, my Whole30 Hamburger soup is super simple to make. Only 10 minutes of prep and then 10-20 minutes of cook time gets this meal on the table fast! Perfect for a busy weeknight.

Second, it can be made in a variety of ways. Love your Instant Pot? You can make this start to finish in it. Don’t have one? This soup is also really easy to make on the stove.

Third, it is such a flexible recipe! See the substitution section below for all the ways you can modify this soup. 

Whole30 Hamburger Soup - Instant pot or stove. Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Includes Keto, vegan, and plant-based options!

Plus, it’s a great nourishing allergen-friendly soup! Not only is this Whole30 Hamburger Soup Whole30-compatible, it’s also Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Need a Keto, vegan or plant-based option? See the substitution section below for possible swaps!

Finally, this soup was kid-approved and freezer friendly. I wasn’t sure how my boys would feel about this veggie-filled soup, but they downed it and gave it a thumbs up. And, it freezes great! That makes it perfect for meal prep.

Whole30 Hamburger Soup - Instant pot or stove. Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Includes Keto, vegan, and plant-based options!

Ingredients

  • Ground beef – I used 85/15 ground beef, but you can use whatever fat content works for you. Or, you can swap out another ground meat of choice!
  • Onion – I use white or yellow onions, finely chopped in this recipe. See substitution section for plant-based swap!
  • Minced Garlic – I usually buy my garlic pre-minced, like this one from Walmart. But, mincing up fresh garlic cloves works great as well.
  • Petite Diced Tomatoes – I originally used regular (not petite) diced tomatoes in this recipe and my boys weren’t fans. They didn’t like the large chunks of tomatoes. So, I would recommend petite diced for a more even texture. 
  • Beef broth – You can use either beef broth or beef bone broth for this soup. If I have it, I love the extra protein bone broth can add. I love this Whole30 Approved one from Walmart. Extra protein = my boys stay full longer! But, if you are on a budget, use regular beef broth – this one from Walmart is Whole30 compatible and very affordable. See substitution section for plant-based swap!
  • Frozen veggies – If you are on a Whole30, I recommend buying a bag of frozen cut green beans and a bag of mixed peas and carrots. If you are not on a Whole30 and can tolerate corn, a bag of mixed veggies like these is super simple. 
  • Diced potatoes – I used yellow potatoes for this soup, but you can also use Russets. Again, my family liked them diced very small for a more even veggie texture throughout the soup.
  • Tomato paste – Double check if it is Whole30 compatible, with no added sugar, like this one at Walmart if you are on a Whole30. 
  • Coconut aminos – Coconut aminos are a soy-free replacement for Worchestershire sauce and are completely optional in this recipe. If you have them already, use them, they will add a more full flavor. If you don’t have them, no need to buy for this recipe – it’s still delicious without them!
  • Italian seasoning – A spice mix that can be found in most grocery store spice aisles, like this one at Walmart
  • Salt and pepper – Regular table salt and ground black pepper.

Whole30 Hamburger Soup - Instant pot or stove. Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Includes Keto, vegan, and plant-based options!

Substitutions

  • Vegan and Plant-Based Whole30 Options:
    • Instead of beef broth, use veggie broth or stock.
    • Swap out the ground beef with beef crumbles, like these Whole30 Approved “beef’ crumbles by Abbot’s Butcher. I have tried them and was suprised how close they are to the texture and taste of ground beef! You can find those here at Target. 
    • Or, use two cans (drained and rinsed) of your favorite beans of choice, such as cannellini beans which would pair nicely with this soup. 
  • Onion or minced garlic: I recommend using the fresh veggies, if possible. But, don’t have those fresh veggies on hand?
    • You can use 2 tablespoons minced dried onion instead of the diced onion.
    • And, use 1 teaspoon garlic powder instead of the fresh garlic. 
  • Fresh veggies instead of frozen: Want to use up fresh green beans and carrots? Keep in mind you need 3 cups total. Trim the green beans and cut the carrots into small slices or cubes. Increase the cooking time by 5 minutes (Instant pot or stove) to ensure the carrots are tender. 
  • Don’t have tomato paste? Use an 8oz can of tomato sauce and decrease the broth by 1/2 cup. 
  • Keto Variation: Instead of using 2 cups diced potatoes, use 2 cups turnips! Or, you can leave the potatoes out altogether. 

Instructions

  • Cook the ground beef, diced onion, and minced garlic in a large pot over medium heat or Instant Pot pot on saute for about 10 minutes or until browned. 
  • Add all other ingredients.
  • STOVE: Bring to a boil then lower heat to a simmer and cook covered, stirring occasionally, for 15-20 minutes, or until potatoes are tender.
  • INSTANT POT: Seal and cook on high or Soup for 10 minutes. Release heat (turn knob on top) when done. 
  • Stir and serve hot. 
  • STORE leftovers in a sealed container in the fridge for up to a week, or in the freezer for up to 3 months. 

Other Whole30 Soups You Will Love!

For us, it’s always soup season! Our taco soup and chili often come with us when we go camping or on a road trip. Make them ahead, freeze, and then heat up in a microwave or on a campfire stove for an easy, filling meal. Here are some of our Whole30 Soup favorites (all of these are also Paleo, gluten-free, dairy-free, egg-free, and nut-free):

Whole30 Hamburger Soup - Instant pot or stove. Paleo, gluten-free, dairy-free, and naturally egg-free and nut-free. Includes Keto, vegan, and plant-based options!

Whole30 Hamburger Soup

Autumn @wholefoodfor7
A quick and easy nourishing soup you can make in 30 minutes in the Instant Pot, slow cooker, or on the stove.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 345 kcal

Ingredients
 

  • 1 lb ground beef
  • 1/2 medium yellow or white onion, chopped
  • 1 tablespoon minced garlic
  • 28 ounces canned petite diced tomatoes
  • 4 cups beef broth or bone broth
  • 3 cups frozen veggies 1 cup each: frozen green beans, peas, and carrots. If not on Whole30, can use frozen "mixed" veggies with corn.
  • 2 cups yellow potatoes, chopped into small cubes
  • 1 6oz can tomato paste
  • 1 tablespoon coconut aminos Optional, only if you have it on hand
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper

Instructions
 

  • Cook the ground beef, diced onion, and minced garlic in a large pot over medium heat or Instant Pot pot on saute for about 10 minutes or until browned. 
  • Add all other ingredients to the pot and stir to combine.
  • STOVE: Bring to a boil then lower heat to a simmer and cook covered, stirring occasionally, for 15-20 minutes, or until potatoes are tender.
  • INSTANT POT: Seal and cook on high or Soup for 10 minutes. Release heat (turn knob on top) when done. 
  • SLOW COOKER: Add cooked hamburger combination and all other ingredients to a large slow cooker. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the potatoes and veggies are tender.
  • Stir and serve hot. 
  • STORE leftovers in a sealed container in the fridge for up to a week, or in the freezer for up to 3 months. 

Notes

See blog "Substitution" section above for many variations and modifications you can make to this soup, including Keto and plant-based options!

Nutrition

Calories: 345kcalCarbohydrates: 38gProtein: 23gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 1313mgPotassium: 1249mgFiber: 8gSugar: 7gVitamin A: 4916IUVitamin C: 38mgCalcium: 109mgIron: 5mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, plant-based, vegan, whole30
Tried this recipe?Let us know how it was!

4 Comments

  1. 5 stars
    Talk about a quick meal! I loved that there was minimal chapping of the veggies and all the prep was so easy to do. Great tasty soup perfect for the cold weather!!

    Reply
    • I’m so happy you found this recipe quick and EASY. So nice when a delicious meal doesn’t take a ton of prep or chopping. Thank you for the review!

      Reply
  2. Have you tried making this in the slow cooker?

    Reply
    • Great question! I just added the slow cooker instructions for you and anyone else preferring to use a slow cooker. Enjoy!

      Reply

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