This veggie-loaded healthy hamburger soup recipe is a good old fashion soup that is easy to make, and everyone will love to eat!
Hello, Autumn. How are you? So nice of you to join us here in Arizona, we’ve been waiting for you! Typically things don’t cool down in Phoenix until mid to later October. At the earliest. However the last few days we’ve been given the precious gift of rain, so temperatures are dropping a bit.
So, that means it’s time for all the soup recipes!
When the rain started pouring, I grabbed baby Kal and ran outside to show him. I don’t know what was more exciting. The fact that rain was pouring, despite being well after the non-existent monsoon season. Or, that Baby K would see the rain when I showed it to him.
I am in constant bewilderment as he comes into awareness of the world around him. Watching him discover little things for the first time is one of my least expected favorite parts about being a Mom. I mean, I knew it would happen. I didn’t know how exciting it would be to watch.
Oh, look you found your foot!?! Yeahhhhhh!!!!!
Oh, look you understand how to hand something to me! Yeahhhhh!!!!
Oh, look, you can see the rain!!! Yeahhhh!!!!
I guess now I figured out why Mom is always your biggest cheerleader. She was excited to see you find your foot, so you know she’s going to be excited for you to do something legitimately cool.
Not sure where I was going with that. So let’s get back to this deliciously cozy soup, shall we? One thing I do for recipes like this that have a ton of chopping in them is either chop the veggies during my weekend prep or buy them pre-chopped.
How to Make Healthy Hamburger Soup
Ain’t nobody got time to chop a million veggies during the weeknight. So I chop them when I prep breakfast and lunch during the weekend for a quick way to get dinner on the table.
Chopping your veggies and defrosting your meat ahead of times means you can get started throwing everything in the pot right away!
Also, since this is hamburger soup, let’s talk about the beef I used for this recipe. The meat I use is 85/15 from Butcher Box.
The ground beef is 100% grass-fed and grass-finished, which means it’s healthier for you. 100% grass-fed meat has more omega-3 fatty acids and antioxidants, so it’s the best option from a health standpoint. Plus, the quality and the flavor is unbeatable. (Learn more about how Butcher Box delivers high-quality meat to your doorstep in this post.)
After you’ve got your veggies chopped and your meat defrosted, it’s just a matter of 25-30 minutes before you grab a spoon and dig in. Mr. Hungry took this soup to work all week and said it only got better as the days passed! So, it’s great for meal prep too!
Let me know if you try this one! Leave a comment or message me on the gram.
In the mood for soup? You may also like these recipes:
- Loaded Veggie Kielbasa Soup
- Healthy Hamburger Soup
- Chicken Quinoa Soup
- Slow Cooker Chicken Tortilla Soup
- Italian Sausage Tortelli Soup
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Healthy Minestrone Soup Recipe
Healthy Hamburger Soup Recipe
This veggie-loaded healthy hamburger soup recipe is a good old fashion soup that is easy to make, and everyone will love to eat!
Servings: 6 servings
Calories: 335kcal
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 leeks sliced
- 2 celery hearts chopped
- 2 tbsp avocado oil
- 1 lb ground beef
- 1 delicata squash or other winter squash cubed
- 8 carrots peeled and sliced into coins
- 2 sweet potatoes cubed
- 48 ounces beef broth
- 1 can whole tomatoes (15-ounce) - chop before adding
- 1 can tomato sauce (15-ounce)
- 1 tbsp dried parsley
- 1/2 tbsp dried oregano
Instructions
- Prep all your veggies (wash, peel, chop, mince etc...)
- In a very large stockpot add avocado oil and onion, garlic, leeks, and celery. Sautee for 3-5 until the onions become a little translucent and a bit tender.
- Add ground beef and cook until the beef is fully cooked.
- Once the ground beef is cooked drain the excess fat. This is SUPER Important or you will have a large amount of oil floating on the top of the soup.
- Place stockpot back on the stove on medium-high and add sweet potatoes, carrots, and squash. Next add the broth, tomato sauce, whole tomatoes, dried parsley, and dried oregano. Bring to a boil, then reduce heat to a simmer with the lid on. Let simmer for 25-30 minutes until veggies are fork-tender.
Notes
-  Can't find delicata squash? You can sub any other type of winter squash such as butternut or acorn. Â
Nutrition
Calories: 335kcal | Carbohydrates: 37g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1579mg | Potassium: 1470mg | Fiber: 7g | Sugar: 12g | Vitamin A: 20984IU | Vitamin C: 27mg | Calcium: 137mg | Iron: 5mg
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Hey Kelli, this veggie hamburger soup looks incredible! Just gave it a pin.
Thanks!
Hi Kelli. So sorry it took me so long to find your blog and this amazing recipe. Hubby and I have only recently starting eating the “other” squashes so this recipe looked amazing and it didn’t disappoint! I have been making Hamburger Soup for years but wanted to improve it (along with other recipes) to make it healthier. This soup was terrific and after each bite, hubby kept saying “This is really good!” With only a couple of tweeks (I added some red pepper flakes and roasted a butternut squash before adding it at the end to heat up), this is definitely a keeper! Thank you as I look forward to making your other healthy recipes!
Love this! Thank you for sharing!