Name: Easy Hamburger Soup (Whole30, Gluten Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 to 1.5 pounds lean ground beef; 1/2 large onion (approx. 1 cup diced); 2 stalks celery, diced; 2 large carrots, diced; 1 teaspoon kosher salt; 2 tablespoons tomato paste; 3 cloves garlic, minced (approx. 1 tablespoon); 2 bell peppers, seeded and chopped; 2 teaspoons dried oregano (or 2 tablespoons fresh); 2 teaspoons dried thyme (or 2 tablespoons fresh); 1 teaspoon ground black pepper; 3 cups cubed Russet potatoes; 28 ounce can diced tomatoes; 4 cups beef broth (I use this brand); 3 tablespoons fresh parsley, chopped, for garnish

Description

Using ground beef, diced tomatoes, bell peppers, and broth, this hamburger soup is simple, flavorful, low carb, and Whole30-friendly!

Ingredients

Units Scale

1 tablespoon extra virgin olive oil
1 to 1.5 pounds lean ground beef
1/2 large onion (approx. 1 cup diced)
2 stalks celery, diced
2 large carrots, diced
1 teaspoon kosher salt
2 tablespoons tomato paste
3 cloves garlic, minced (approx. 1 tablespoon)
2 bell peppers, seeded and chopped
2 teaspoons dried oregano (or 2 tablespoons fresh)
2 teaspoons dried thyme (or 2 tablespoons fresh)
1 teaspoon ground black pepper
3 cups cubed Russet potatoes
28 ounce can diced tomatoes
4 cups beef broth (I use this brand)
3 tablespoons fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a large Dutch oven or deep pot. Add the ground beef and cook, breaking up with a spatula as you go, until mostly browned. Transfer the ground beef to a bowl and set aside.
Add the diced onion, celery, and carrots to the Dutch oven. Cook for 6-10 minutes, adding a little more olive oil if necessary, until the vegetables have softened. Add the salt, tomato paste, minced garlic, bell peppers, oregano, thyme, and black pepper to the pot, stirring to incorporate the spices and coat the veggies in tomato paste. Cook for another 5 minutes, until the bell peppers have softened a bit and the mixture is fragrant with garlic, thyme, and oregano.
Pour in the broth and diced tomatoes, scraping the bottom of the pot with a wooden spatula to release any browned bits. Add the potatoes and ground beef. Increase the heat to medium-high and let the mixture come to a boil. Immediately reduce to a simmer and cook for 20-30 minutes, until the potatoes are tender. If you want to simmer for a bit longer, you can — the flavors will meld a little more. However, the soup is great as soon as the potatoes are cooked through! Serve in bowls and garnish with fresh parsley. Store leftovers in an airtight container in the fridge for up to a week OR in a freezer-safe container in the freezer for up to 3 months.