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Hamburger white bean soup with ground beef, tomatoes, carrots and spinach

Hamburger White Bean Soup

Ground beef, white beans, tomatoes and spinach in a smoky tomato broth. An alcohol-free one-pot dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 small servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil if needed
  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 2 medium carrots finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 28 ounces canned diced tomatoes with juices
  • 4 cups low-sodium beef broth alcohol-free
  • 30 ounces canned white beans drained and rinsed
  • 5 ounces frozen chopped spinach
  • Salt and black pepper to taste

Method
 

  1. 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.
  2. 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.
  3. Add tomatoes and broth. Bring to a gentle simmer, partially cover and cook for about 15 to 20 minutes until carrots are tender.
  4. Stir in drained beans and frozen spinach. Simmer until the spinach separates and everything is thoroughly hot. Add broth to loosen if needed.
  5. Taste, season with salt and pepper and serve. Refrigerate leftovers promptly in shallow containers.

Notes

Yield is approximately 4 to 6 portions (6 small servings). Timing is an estimate. Use alcohol-free broth. Refrigerate within 2 hours, or within 1 hour above 90°F; use refrigerated leftovers within 3 to 4 days. Reheat to 165°F. Follow ingredient labels for allergens.