Paleo Hamburger Soup with Beef and Veggies
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This Hamburger Soup recipe is a staple at my house. Here’s what I love about it:
Paleo Hamburger Soup with Beef and Veggies
- It’s the perfect way to use up homemade beef bone broth.
- Aside from simmer time, this soup is quick to assemble.
- I can “sneak” in plenty of veggies my kids might not otherwise eat.
- And of course, it’s a one-pot meal and is easy to store and reheat.
- Oh, and the recipe came from a dear friend, and I always think of her when I make it.
The story behind the soup
Here’s the backstory…Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Soup-er nourishing
Hamburger Soup is super (or souper, hehe) nourishing, especially if you make it with Homemade Beef Bone Broth. It’s also pretty easy to whip up, which makes it a regular family meal at my house. I love to make a huge batch and eat the leftovers all week long.
We like to eat this soup with these easy Almond Flour Biscuits. Non-Paleo options include garlic toasts (made with GF bread) or this yummy, gluten/sugar/egg/dairy-free cornbread.
Love soup? You need my Nourishing Soups ebook!
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Paleo Hamburger Soup with Beef & Veggies
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 8 servings 1x
Description
This simple, hearty soup is a great way to use up leftover vegtetables, although fresh veggies work well too. The recipe is flexible, and the longer it simmers, the better the flavor!
Ingredients
- 1 lb. ground beef (preferably grass fed)
- 1 large onion, chopped
- 2 TB coconut oil
- 1 clove garlic, minced
- Unrefined sea salt, to taste—about ½–1 tsp
- Ground black pepper, to taste
- Basil—about 1 TB dried or 1/2 cup fresh, chopped
- Parsley–about 1 TB dried
- 1 can (14 oz.) stewed tomatoes (or equivalent fresh chopped)
- 32 oz. beef broth (homemade is best!)
- 1 bay leaf
- 1 or 2 10-oz. bags frozen vegetable soup blend (no tomatoes), or whatever veggies you have on hand: frozen or leftovers, etc.
Instructions
- Saute chopped onion in coconut oil.
- Add garlic and sauté briefly.
- Add ground beef and brown.
- Add seasonings—salt, pepper, basil, and parsley–and stir.
- Add tomatoes, beef broth, and bay leaf.
- Bring to a boil, then reduce heat.
- Add vegetables. Simmer one hour or more, until vegetables are soft.
- Discard bay leaf before serving.
Notes
Favorite veggies to add to this soup: roasted butternut squash, roasted red peppers, fresh chopped or frozen shredded zucchini, green beans.
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This reminds me of “Albondigas Soup” 🙂
This looks amazing! Just the thought of hamburger soup makes me hungry. Lisa
This is really close the the soup that my grandmother made. Yummy!
Simple and delicious. Enjoy, Janet! 🙂
I made this today and it was delicious! Just what I needed on this Fall day. Yum!
Yay! Glad you enjoyed it, Maria! 🙂
I forgot to post pics on Instagram & tag you, but this soup recipe turned out amazing for me! Hubby approved it!!! Thank you!
I’m so glad you and hubby liked it! 🙂