Paleo Hamburger Soup with Beef and Veggies
This post may contain affiliate links, which means I make a small commission at no extra cost to you.
See my full disclosure here.
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.
Love soup? You need my Nourishing Soups ebook!
Print
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.
12 NOURISHING GLUTEN-FREE SOUP RECIPES
Simplify your dinner prep with these tasty, nourishing soups!
Sign up NOW for my best tips delivered weekly to your inbox!
You’ll also get instant access to my library of free ebooks and resources.
You might also like...
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! 🙂