Paleo Hamburger Soup with Beef and Veggies
This recipe for Hamburger Soup came from a good friend of mine.
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?
Hamburger Soup is super (or souper, get it?) nourishing, especially if you make it with Homemade 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.Print
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!
- 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.
- 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.
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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