This hamburger white bean soup combines ground beef, canned white beans, tomatoes and frozen spinach in one pot. It is a practical fall dinner built around pantry ingredients, with no potatoes to peel and no pasta to cook separately. Smoked paprika adds warmth without making the soup very spicy.
Jump to the recipe · Storage and reheating
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A pantry-friendly hamburger soup
The beans make this version more substantial without requiring a long simmer. Drain and rinse them before adding them near the end, so they keep their shape. Frozen chopped spinach goes straight into the pot; it loosens as the broth returns to a simmer.
Use a broad pot if possible. Ground beef browns more readily when it has room rather than sitting in a deep layer. The exact timing depends on your stove and the size of the vegetables, so tenderness and temperature are better guides than the clock alone.
Hamburger white bean soup recipe
Serves: approximately 4 to 6. Preparation: about 15 minutes. Cooking: about 30 minutes. These are planning estimates.
Ingredients
- 1 tablespoon olive oil, if needed
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, cut into small pieces
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 can (28 ounces) diced tomatoes with their juices
- 4 cups low-sodium beef broth, plus extra as needed
- 2 cans (15 ounces each) white beans, drained and rinsed
- 5 ounces frozen chopped spinach
- Black pepper and salt, to taste
Use a plain broth without wine or other alcoholic ingredients. Check the labels on prepared ingredients if avoiding alcohol completely. Cannellini or great northern beans both suit the recipe.
Method
- Brown the beef. Heat a large pot over medium-high heat. Add oil if needed, then the beef. Break it into small crumbles and cook through, stirring as needed. Spoon off excess fat. Ground beef should reach the USDA’s recommended minimum temperature of 160°F, checked with a food thermometer.
- Soften the vegetables. Add onion and carrots. Reduce to medium and cook, stirring, until the onion begins to soften, about 6 to 8 minutes. Add garlic, tomato paste, paprika and thyme; stir for another minute without letting the garlic burn.
- Simmer the base. Add tomatoes and broth, scraping any browned bits from the pot. Bring to a gentle simmer. Partially cover and cook until the carrots are tender, approximately 15 to 20 minutes.
- Add beans and greens. Stir in drained beans and spinach. Simmer until the spinach has separated and everything is thoroughly hot. Add a splash of broth if the soup is thicker than you want.
- Finish to taste. Add pepper, then taste before adding salt because broth and canned ingredients vary. Ladle into bowls and serve.
Adjust the texture without another pan
For a thicker broth, mash a few spoonfuls of beans against the side of the pot and stir them back in. For a lighter soup, add broth a little at a time. Avoid boiling hard after the beans go in, since vigorous stirring and bubbling can break them down.
If you prefer a meatless variation, replace the beef with an additional can of beans and use vegetable broth. The result is a bean-and-vegetable soup with a different flavor and yield; it is not a direct nutritional equivalent.
Storage and reheating
Divide leftovers into shallow containers and refrigerate promptly, within two hours, or within one hour if the temperature is above 90°F. Use refrigerated cooked soup within 3 to 4 days and reheat leftovers to 165°F. Do not leave a large pot cooling on the counter for hours. See the USDA’s guidance on leftovers.
Freeze cooled portions in freezer-safe containers with room for expansion. Label them with the date. Thaw in the refrigerator, then reheat thoroughly, adding broth if the beans have absorbed liquid. Avoid reheating the whole batch repeatedly when you only need one bowl.
Frequently asked questions
Can I use dried beans?
Not directly in this method. Cook dried beans separately according to their package directions, then use drained, fully cooked beans in the soup.
Can I add pasta?
Yes. Cook it separately and add it to individual bowls, especially if saving leftovers. Pasta left in the pot continues absorbing broth.
Can I replace the frozen spinach?
Stir in a few handfuls of fresh spinach near the end and simmer until wilted. Chopped kale needs longer to become tender.
For more weeknight inspiration, explore our dinner recipes.
For another beef-and-bean dinner, try our creamy cowboy soup. If you prefer a baked meal using ground beef, see our stuffed bell peppers with ground beef and rice.
Choose your soup texture
| What you notice | What to do |
|---|---|
| Thicker than you want | Add broth in small splashes, bring back to a simmer and taste again. |
| Too thin | Mash a few spoonfuls of beans and stir them into the broth, then simmer gently. |
| Carrots still firm | Keep simmering the base before adding the beans; larger pieces need longer. |
| Leftovers absorbed broth | Add a little water or broth while reheating and adjust seasoning after heating. |
How should I portion it for meal prep?
The pot makes approximately four larger bowls or six smaller portions. Divide it according to the meals you want rather than assuming every container is one serving. Pack bread or cooked pasta separately so it does not soak up the broth. Use shallow containers for prompt refrigeration and label each portion with its preparation date.
What should I serve on the side?
A slice of bread, a baked potato served separately, or a simple green salad can turn a smaller bowl into a fuller dinner. Keep any cheese topping optional so diners can choose their own bowl. Check packaged broth and sides for your guests’ dietary needs.
Printable hamburger white bean soup recipe
Hamburger White Bean Soup
Ingredients
Method
- Brown the beef in a large pot with oil if needed. Break into crumbles and cook to 160°F, checked with a food thermometer. Remove excess fat.
- Add onion and carrots. Cook over medium heat for about 6 to 8 minutes until the onion softens. Stir in garlic, tomato paste, paprika and thyme for 1 minute.
- Add tomatoes and broth. Bring to a gentle simmer, partially cover and cook for about 15 to 20 minutes until carrots are tender.
- Stir in drained beans and frozen spinach. Simmer until the spinach separates and everything is thoroughly hot. Add broth to loosen if needed.
- Taste, season with salt and pepper and serve. Refrigerate leftovers promptly in shallow containers.
