Ground Beef, Tomato, and Green Bean Soup (Instant Pot or Stovetop)
You’ll love this delicious Ground Beef, Tomato, and Green Bean Soup made in the Instant Pot, and this tasty soup is low in carbs and gluten-free! See tips for making this on the stove if you’re not an Instant Pot fan.
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I’ve accumulated a good collection of Instant Pot Recipes on Kalyn’s Kitchen, and one of my favorite things to make in the Instant Pot is soup! And this tasty Ground Beef, Tomato, and Green Bean Soup is not only tasty, quick and easy to make in the Instant Pot, and low in carbs, but it’s also festive and colorful. And it’s a perfect soup recipe for everyone like me who loves fresh green beans, and you can get them all winter long now!
I started my pressure cooker journey years ago with a stovetop pressure cooker, and then I bought an electric pressure cooker, but I think this soup was the first one I made with the actual Instant Pot. And it’s probably still one of the easiest Instant Pot Soup I’ve made, and don’t you love easy recipes?
We created this Ground Beef, Tomato, and Green Bean Soup out of things we had in the fridge and the pantry, and were thrilled when it turned out to be a keeper! Hope you enjoy trying it when you need a quick dinner idea.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- ground beef
- onion
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link) or ground thyme
- Dried Oregano (affiliate link)
- fresh green beans
- canned petite-diced tomatoes
- canned beef broth, or use use homemade Beef Stock if you have some
- salt and fresh-ground black pepper to taste
What if you don’t have an Instant Pot?
The good news for those who don’t want to join The Church of Instant Pot quite yet is that you can easily make this Ground Beef, Tomato, and Green Bean Soup on the stove. Just check the suggestions at the end of the complete recipe for a stovetop version.
Can you make Ground Beef, Tomato, and Green Bean Soup with canned green beans?
I haven’t made this recipe with canned green beans, and I don’t think they will hold up to the 30 minutes cooking time, even at low pressure. But if fresh green beans are a deal breaker for you, I’d recommending pressure-cooking the ingredients without the green beans and reducing the cooking time to 20 minutes, releasing the pressure, adding a can of well-drained short-cut green beans, and simmering the soup for the last 10 minutes with the SAUTE setting. If anyone tries that I’d love to hear how it works!
How low in carbs is Ground Beef, Tomato, and Green Bean Soup?
This tasty soup with ground beef, green beans, and tomatoes only has about 6 net carbs per serving and 24 grams of protein!
Love Your Instant Pot?
I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my browing collection of Instant Pot Recipes! You can also find lots more Instant Pot Soup Recipes on my Pressure Cooker/Slow Cooker site!
Want more low-carb Soups with Ground Beef?
Check out Low-Carb Soups with Ground Beef for more tasty ideas for soup that use the ground beef you probably keep in the freezer!
How to Make Ground Beef, Tomato, and Green Bean Soup in the Instant Pot:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Heat a little oil in the Instant Pot and cook the the beef on SAUTE, MEDIUM HEAT until it’s nicely browned.
- Add the chopped onion, minced garlic, dried thyme, and dried oregano, and cook 2-3 minutes more.
- Add the petite diced tomatoes and juice and canned beef broth and let it start to heat while you prep the beans.
- Trim both ends of the green beans and cut them into short bite-sized pieces.
- Add green beans to the Instant Pot.
- For the Instant Pot, set to MANUAL, 30 MINUTES, LOW PRESSURE (or use the soup function if your Instant Pot has that.
- Use the quick release method to release the pressure. Serve hot.
- This is wonderful with freshly grated Parmesan to add at the table!
- Scroll down in the complete recipe to see stovetop instructions.
More Low-Carb Instant Pot Dinners:
Weekend Food Prep:
This recipe for Ground Beef, Tomato, and Green Bean Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ground Beef, Tomato, and Green Bean Soup (Instant Pot or Stovetop)
Use the Instant Pot to make this delicious and low-carb Ground Beef, Tomato, and Green Bean Soup, or make it on the stove if you're not an Instant Pot fan!
Ingredients
- 1 tsp. olive oil
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 T minced garlic
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 lb. fresh green beans, ends trimmed and cut into short pieces about 1 inch long
- 2 14.5 oz. cans petite-diced tomatoes with juice
- 2 14 oz. cans beef broth (See notes if you want to use homemade beef stock.)
- salt and fresh-ground black pepper to taste
Instructions
- Turn the Instant Pot to SAUTE, add the oil and heat a minute or two, add ground beef and cook the beef until it's nicely browned, breaking apart with a turner as it cooks.
- When beef is browned, add the chopped onion, minced garlic, dried thyme, and dried oregano and cook about 3 minutes more.
- Add the petite-dice tomatoes with juice and the beef broth and let them start to heat in the pressure cooker while you prep the beans.
- Trim beans on both ends, then cut them into short 1-inch pieces. Add beans to the pressure cooker.
- Lock the lid closed and set Instant Pot to MANUAL, 30 MINUTES, LOW PRESSURE (or use the soup function if your Instant Pot has that.
- Use the quick release method to release the pressure.
- Season soup to taste with salt and fresh-ground black pepper.
- Serve hot, with freshly grated Parmesan to add at the table if desired.
Stovetop Cooking Instructions:
- To cook this recipe on the stove, use a large heavy dutch oven type pot (affiliate link) that you can both brown and simmer in.
- Heat oil in the pot and cook the ground beef as above, using medium-high heat. Reduce heat to medium and add the chopped onion, minced garlic, dried thyme, and dried oregano and cook about 3 minutes more.
- Add the petite-diced tomatoes with juice, beef broth, and 1/2 can water, turn heat to medium low, and let the soup start to simmer while you prep the beans.
- Trim both ends of beans, then cut them into 1 inch pieces.
- Add beans to the soup, turn to low, and let soup simmer about 45 minutes, or until beans are as soft as you'd like them and the flavors are well blended. (You may need to add more liquid, or even additional beef broth, depending on how hot your stove is on the low setting.)
- Season to taste with salt and fresh ground black pepper.
- Serve hot, with freshly grated Parmesan to add at the table if desired.
Notes
You can also use 3 1/2 cups homemade beef stock for this recipe which will be even better!
This recipe created by Kalyn and Kara when they were experimenting with the new Instant Pot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 278Total Fat 15gSaturated Fat 5gUnsaturated Fat 7gCholesterol 67mgSodium 775mgCarbohydrates 9.1gFiber 3gSugar 9gProtein 24g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Ground Beef, Tomato, and Green Bean Soup would be a good option for low-carb or Keto diets or for any phase of the original South Beach Diet. If you wanted fewer carbs for Keto, you could use more beef and less tomatoes. The recipe is also gluten-free.
Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Ground Beef, Tomato, and Green Bean Soup was first posted in 2016. It was last updated with more information in 2024.
43 Comments on “Ground Beef, Tomato, and Green Bean Soup (Instant Pot or Stovetop)”
This soup was very good!! I did add Worcestershire sauce to it 2 tablespoons. Thank you! Will make again!
So glad you liked it. I do like Worcestershire Sauce so I bet I would like that addition too.
I’ve actually been making this on the stovetop with canned green beans (I try to find whole) for about 45 years! Your version (which I plan to try) is the first I’ve ever seen anywhere. My father taught me how to make it. As a single parent who did most of the cooking, he may have “invented” it out of necessity or it was a family recipe. Either way, one serving and it’s a fave!!
Interesting! My niece and I came up with this combination when we were experimenting with the Instant Pot. I think it’s fun that your dad also had a similar idea with these ingredients.
I love this soup recipe! We don’t eat a lot of soup at home but I will definitely try this one. I love all the colors in there and how healthy is it.
Hi! I just wanted to say thank you so much for this soup! When my husband was doing the keto diet, I found this recipe. I didn’t know it then but now about a year and a half later, it is still a dish we eat at least twice a month, and even our 5 year old likes it. We usually use one 12 oz bag of frozen green beans though, but tonight I added two (and it took a lot longer to pressurize). We also now substitute ground beef for vegetarian meat crumbles (Gardein brand, half a bag) and it is just as great, we just add it in with the tomatoes and sautee the onions and garlic as our first step.
Anyway, thank you so much!
So fun to hear you’ve been enjoying it for so long!
Kalyn or Alaina, since you used frozen green beans(1 bag) did you have to extend your cook time? Thank you!
If you add the green beans when they are frozen, it will take longer to come to pressure. But I don’t think the actual time (that you set the Instant Pot to) will change.
This is a terrific and easy recipe with a great flavor! The only small swap I made was one can of stewed tomatoes for diced, as it’s what I had on hand, and I think it worked really well 🙂 This will go in our soup rotation for sure–thank you!
Hi Hayley, so glad you enjoyed it.
More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
This was so yummy! The parmesan cheese took it to another level 🙂
So glad you enjoyed it! I agree, Parmesan is a MUST for this soup!
This was a big hit at my house! I used tomatoes from my garden instead of the canned ones and it was wonderful! It’s low calorie too! I used a calorie calculator and it was about 130 calories per cup! Win-win! Thanks so much for this!
So glad you enjoyed it and I love the idea of using garden tomatoes!
I doubled your recipe and added a can of French onion soup, upped the Italian seasons and a block of cream cheese. OMG it is awesome.
I love hearing your variations! So glad you enjoyed it!
My mouth can’t stop watering. This simple recipe seems to be awesome. I must try this for my friends at weekend to taste. Thanks for your awesome sharing. Love instant pot recipes.
I made this a vegeterian version, didn’t have/use thyme or oregano and it still came out good. I’ve been looking for a recipe like this. 👍🏽
Glad to hear you were able to make that work!
Just made this for lunch. We loved it!!! Thanks for sharing 🙂
So glad you enjoyed it!
I made the cauliflower soup tonight (stove top recipe) and it was beyond perfect. Delicious.
Glad you liked it!
We used Italian sausage as suggested by someone and frozen green beans because that's what we had on hand. Also added a zucchini because it was going to turn. Followed the instructions posted and used the soup function on our instant pot as is, no time adjustment. Came out great! Thank you!
So glad you liked it. I love the idea of making this kind of soup with Italian Sausage.
Thanks for all the instant pot recipes. I will be trying some of them shortly. Your web site is just full of good information. Keep it up.
Thanks; glad you are enjoying the site!
I should've made it clear to look where it says nutritional information right after the recipe.
I don't count carbs but you can look after the recipe and there are two different ways that you can calculate it. However green beans are extremely low in carbs and I wouldn't I wouldn't label the recipe low-carb if it wasn't low-carb so I'm pretty confident that it'll be OK.
I substitute ground italian sausage for the ground beef. My family likes it spicy! Comes out great. Thanks for this. We make it all the time now.
I love that idea; so glad you have enjoyed it!
Cooking this now but the soup function actually cooks at high pressure so I'm kind of freaking out!
Rachel, another person also told me that hers is also high pressure on the Soup setting, which makes me think that Instant Pot doesn't standardize the settings for different models. That is so weird. I would probably reduce the time if you're using high pressure or use the manual setting and cook 30 minutes on low pressure. I bet it will still be fine though if you don't see this in time. Hope so!
Awesome recipe! Can you freeze the leftovers? Thank you so much for the stove top option which I used!
Yes, you can definitely freeze the leftovers! So glad you enjoyed it.
Lydia, hope you are going to like the instant pot as much as I do!
Thanks for posting an Instant Pot recipe, because I just took advantage of Cyber Monday sales and treated myself to one! I'm looking forward to taking it for a spin, and I can start with soup by following your lead.
Thanks for giving directions for a stovetop pressure cooker, Kalyn. I have been considering purchasing an Instant Pot but the reviews of late on Amazon about lack of longevity and poor customer service have made me decide to stick to my old faithful stovetop unit and save the cash to buy cookbooks!
No problem Cindy! I haven't seen those reviews, but I know so many people who have it and love it, including a few people who are bloggers and use it heavily. But if you're happy with the stovetop model, why switch!
Thank you for giving more than one cooking method. This looks really good.
My pleasure. I wouldn't do that if the recipe was tricky, but on this one I felt confident telling how to do it other ways!