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Hearty Hamburger, Long Bean & Dumplings Soup


Happy Saturday, Soupers! Fall is definitely in the air — even if it is still warm outside. But, the weather doesn’t prohibit us from enjoying a big old kettle of hamburger and dumpling soup.

So, this all started on Instagram, where a lot of our soup inspiration comes. Hamburger soup seemed to be on the menu for so many and quite honestly, I’d never eaten it before. However, I have to say that this a thick and flavorful chunky soup that everyone in the house will love.

We ended up making up two batches — one with ground turkey and another with ground pork, which we will freeze and have on an upcoming cold, winter night when no one feels like cooking anything. It’s your choice as to which meat you’d like to use, but for my kids, the pork was the clear winner because it’s even more flavorful. Give it a try and let us know what you think!


Measurement Conversion Chart

  • 1lb of lean ground turkey (* beef or pork are also options)
  • ½ lb of fresh long beans and snapped (or 1 can of green beans)
  • 1 can of cannellini beans (or any white bean)
  • 1 can of crushed tomatoes
  • 1 can of tomato paste
  • 1 red onion chopped
  • 1 leek chopped
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 4 medium potatoes, diced
  • 1 tablespoon olive oil
  • pinch of salt and pepper to taste
  • pinch of sugar
  • 1 squeeze of lemon
  • 1 package of pastry dough for dumplings
  • 1 egg lightly beaten
  • 1 teaspoon breadcrumbs
  • 1 teaspoon of parmesan cheese

For Broth

  • spring of parsley chopped Spring of thyme
  • 1/8 teaspoon spicy paprika
  • 1/8 teaspoon turmeric Pinch of saffron (optional) Pinch of nutmeg (optional)
  • 5 cup(s) vegetable stock with 1 vegetable bouillon cube
  • 3 bay leaves
  • 2 slices of bacon
  • 2 tablespoons balsamic vinegar
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook60min
  • Meal Time Lunch
  • Serves 4



  1. Bring 5 cups of water to boil with balsamic vinegar, paprika, onion and garlic powder, vegetable bouillon, parsley, thyme, bay leaves, bacon and squeeze of lemon.
  2. Heat 2 tablespoons virgin olive oil in a large soup pot over medium-low heat.
  3. Add red onion, leek, shallot, garlic, and sweat until translucent and soft.
  4. Into the soup pot, pour in 1-2 cups vegetable stock.
  5. Add diced tomatoes, tomato paste, potatoes, carrots, green beans, and celery and cook for a couple of minutes.
  6. Pour in the remainder of broth and add the long beans and Cannellini beans.
  7. Season with salt and pepper and a couple of pinches of sugar to bring the tomato sauce to life.
  8. Bring soup to a low simmer and cook for 20-25 minutes.
  9. Use a strainer to remove the bacon, thyme and bay leaves.

For Meat Balls and Dumpling, Dough Balls

  1. Combine the ground meat, salt and pepper and a lightly beaten egg into a large bowl.
  2. Mix well and then gradually add in the breadcrumbs and parmesan cheese.
  3. Form the ground meat into medium-sized balls.
  4. In a skillet, add a little olive oil.
  5. Add the meatballs to the oil and brown the balls lightly.
  6. Then set the cooked meatballs aside.
  7. Roll out the pastry dough (you can make your own dough).
  8. Form the dough into small balls, and set aside.
  9. Gradually add in the meatballs to the cooking soup.
  10. Add the dough balls and continue cooking the soup on low for roughly ten minutes.
  11. After, soup is ready to be served.

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