Low Carb Hamburger Soup Recipe (Whole30, Keto, Paleo)

This Low Carb Hamburger Soup Recipe is hearty, nutritious and an incredibly easy one-pot meal. It’s a great recipe for busy weeknights or cozy weekends. It’s loaded with nutritious seasonal vegetables and is whole 30, keto, and paleo friendly. 

Soups are amazing at bringing nutrition and versatility to your table. Generally, they are also pretty simple to make and most don’t require gourmet or hard to find ingredients. This Low Carb Hamburger Soup is naturally “thickened” with naturally low carb vegetables.

This soup can be made in under 35 minutes from start to finish. It’s a one-pot wonder and that means less to prepare and less dishes to wash. It also means this soup is an ideal candidate for 5 o’clock emergencies.

Low Carb Hamburger Soup Recipe (Whole30, Keto, Paleo)

The beauty of this Hamburger Soup is that the copious amount of vegetables do most of the seasoning in this recipe. Therefore, be sure to use a variety of seasonal veggies for flavor and texture. I note what I used for this soup as pictured. Also, the type of canned tomatoes will slightly change the flavor. For example, fire-roasted tomatoes would be a great option for this soup but always check for ingredients to avoid added sweeteners.

How can I make this with frozen ground beef?

If you forgot to thaw the ground beef ahead of time – do this: as your onions are cooking, place the brick of ground beef in a bowl of lukewarm water. The sides will start thawing immediately. Once the onions are translucent, add the partially thawed ground beef and start chipping away at it as it’s slowly cooking. Flip it and scrape the cooked bits and continue to brown until semi-cooked through. Just remember that this will add a few more minutes to total cook time.  This method has saved me from dinner emergencies countless of times.

Helpful Tips for this Low Carb Hamburger Soup Recipe:

• Use whatever vegetables that are currently in season. You want to use approximately 3-4 cups of different vegetables.
• I love adding couple handfuls of leafy greens towards the end. It adds more nutrition and variety to the soup.
• If you don’t care for celery (as my family doesn’t), use celery seed to add that same flavor without the vegetable itself. If instead, you would prefer to use celery, just add about 2 ribs, chopped along with the carrots, but then be mindful of the solid:liquid ratio. Either add more broth or less of the other vegetables.
• I use green beans and asparagus interchangeably in this soup, depending on what’s in season and available at the market. I happened to have both this time so that’s what I used. Make sure they are cut to approximately 1-1/2″ pieces so they are not too large.
• Also, I recommend adding softer vegetables such as bell peppers and green beans towards the end of cooking time so they do not turn to mush.
• Soup is always better with the best quality bone broth. Learn to make your own HERE.

Helpful Tools for this Low Carb Hamburger Soup Recipe:

• Six Quart Enameled Pot – I have a 7.5 qt from the same brand but I have others that are perfect for smaller quantities.
• Diced Tomatoes – I love this brand of diced tomatoes even though they are canned. The flavor and quality is always consistent and it’s very convenient to have on hand a few of these cans. For glass options, I have used this in the past (use 1-1/2 jars).
• This soup, as most soups, is amazing for leftovers and even freezer friendly. It is great in lunch thermoses as well and hold up well. We use these thermoses (they come with spoons!) and the kids love them. 

Low Carb Hamburger Soup Recipe (Whole30, Keto, Paleo)

Course: Soup

Cuisine: American

Keyword: keto, low-carb, paleo, whole30

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Author: Anya

This Low Carb Hamburger Soup Recipe is hearty, nutritious and an incredibly easy one-pot meal. It's a great recipe for busy weeknights or cozy weekends. It's loaded with nutritious seasonal vegetables and is whole 30, keto, and paleo friendly. 

Print

Ingredients

• 2 tablespoons healthy fat such as butter, lard, or ghee
• 2 pounds ground beef
• 1 onion, diced
• 1 teaspoon celery seed (optional)
• 1 28oz can diced tomatoes
• 8 cups bone broth
• 2 carrots, sliced
• 1 green bell pepper, chopped
• 1-1/2 cup green beans and/or asparagus, cut into 1-1/2" pieces
• 2 cups spinach packed
• 4 garlic cloves
• salt & pepper, to taste *

Instructions

1. On medium-high heat, melt your choice of fat in a thick-bottom soup pot. 

2. Add onions and cook until translucent. Add ground beef and cook for approximately 10 minutes, breaking up the meat. 

3. Add celery seed, diced tomatoes, broth, and carrots and bring to a boil. Reduce heat to medium and continue to cook for 10 minutes or until carrots are tender.

4. Add bell peppers and green beans or asparagus and cook for another 5 minutes. 

5. Turn off heat, add spinach, garlic and check for salt and pepper. Adjust if necessary. Stir to combine well. 

6. Enjoy immediately but is also great for leftovers. Store in refrigerator up to 7 days.

Recipe Notes

• Amount of salt will depend on the salt content of your broth and tomatoes. I would start with 2 teaspoons and work your way up. 

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