BFK Hamburger Soup

This classic hearty soup is a family favourite. Made with ground beef, vegetables and pasta, this soup comes together quickly for a delicious weeknight meal. 

Storage time: Up to 3 days in the refrigerator

Yield: Serves 4

BFK Hamburger Soup


  • 2 tbsp canola oil, divided
  • 1 lb (500g) lean ground beef
  • 1/2 cup finely chopped onion
  • 1 clove garlic, chopped finely
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery with leaves
  • 4 cups chicken broth or water
  • 1 can (14 oz/398 mL) canned diced tomatoes
  • 1 cup cubed unpeeled red potatoes
  • 1/2 cup dried macaroni, cooked, rinsed and drained
  • 2 tbsp chopped fresh parsley
  • Salt and freshly ground pepper*


  1. Heat 1 tbsp oil in a Dutch oven over medium heat. Add ground beef and cook, stirring to break up beef, until browned, about 7 – 10 minutes. Transfer beef to a bowl; set aside.
  2. Heat remaining oil in the Dutch oven. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute. Add carrots and celery; cook, stirring, for 5 minutes.
  3. Return beef to pan. Stir in broth, tomatoes, and potatoes. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until vegetables are tender.
  4. Add cooked pasta and cook, stirring, until heated through. Sprinkle with parsley and season to taste with salt and pepper.
Nutritional analysis per serving:


495 calories, 30.2 g fat, 28.6 g protein, 26.6 g carbohydrate, 3.5 g fibre, 378 mg sodium 

Tip: Soup maybe frozen 2-3 months. If freezing, add cooked pasta after thawing and reheating.