Hamburger Soup

Hamburger Soup | Food & Nutrition | Stone Soup
Photo: Gretchen Stroberg, RD, LD, CDE

I recently enjoyed demonstrating a few new looks to mix-up your leftovers at a women in agriculture event in Kansas. Today, I put one idea of repurposing leftovers into practice — making a soup. Throw together a few pantry and freezer staples into a large stockpot, and you’ve got yourself a meal!

Hamburger Soup


  • 1 pound ground beef
  • ½ medium yellow onion, chopped
  • 3 small potatoes, cubed
  • 1 15-ounce can corn
  • 1 15-ounce can beans, drained
  • 1 15-ounce can diced tomatoes
  • 2 cups water
  • 4 beef bouillon cubes
  • 2 cups frozen vegetables
  • Salt and pepper to taste


  1. Cook beef and onion in large stockpot over medium heat.
  2. Add potatoes, corn, beans, tomatoes, water, beef cubes and frozen vegetables. Stir to combine.
  3. Cover and let simmer for 30 minutes.
  4. Add salt and pepper to taste.

Notes: My hamburger stew used Yukon gold potatoes, dark red kidney beans, stewed tomatoes in Italian seasoning and frozen carrots and green beans. Those just happen to be what was in our freezer drawer and on our pantry shelf. Think you could master this new look to your leftovers and make a soup?

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Gretchen Stroberg
Gretchen Stroberg, RD, LD, CDE, is a consultant dietitian and farmer's wife. She is the author of Pastures and Plates. Follow her on Facebook, Instagram or at Pastures and Plates.