Hamburger soup is my go-to dinner plan when I forgot to plan! Most the of the ingredients are fridge and pantry staples, so I almost always have everything on hand. But more than that, this is an easy, nutrient dense, and 100% kid approved recipe that never lets me down. It’s a dinner hero.
Ya understand what’s a genuine undeniable irritation? Discovering Whole30 agreeable supper plans that zero individuals in my home will whine about – little individuals and enormous individuals. I’ve been determined to uncover these culinary unicorns and I’m super siphoned to impart a couple to you consistently. Since who needs to prepare different suppers consistently on a Whole30? No one. That is who.Enter this veggie-stuffed, kid-accommodating, overly tasty Whole30 Hamburger Soup! Guardians love to cook it (since it’s so flippin’ simple) and children love to eat it. That is to say, it’s called burger soup.
This time tested Whole30 soup formula is made with ground meat and vegetables stewed in an appetizing tomato stock. I quite often have the entirety of the provisions close by (most are wash room and ice chest staples), so it’s been a supper legend on various events. It’s a cooler reserve chief, and extras keep in the refrigerator for as long as seven days. This cheeseburger soup will turn into a family top choice – if you’re on a Whole!
Exemplary cheeseburger soup is made by stewing ground meat with veggies and a starch in a flavorful tomato-based stock. This Whole30 consistent adaptation joins chime pepper, yukon gold potatoes, and new green beans, making it both vivid and supplement thick. The subsequent dish is more stew than soup, and is a generous keep you going all day supper that the whole family cherishes.
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 large sweet onion, diced to 1/2″
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 2 large carrots, diced to 1/2″
- 2 stalks celery, thinly sliced
- 1 bell pepper, seeds and stem removed, diced to 1/2″
- 12 oz yukon gold potato, diced to 1/2″
- 1 14-oz can diced tomatoes , pureed in the blender
- 1 quart beef broth
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1 bay leaf
- 8 oz green beans, trimmed and chopped into bite-sized pieces.
Instructions
- Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
- Add the onion to the beef and saute until soft, stirring occasionally, 6-7 minutes.
- Make a well in the center of the pot and add the garlic. Saute until fragrant, about a minute.
- Add the tomato paste and stir until incorporated into the beef and onions.
- Add the carrot, celery, bell pepper, and potatoes, then top with the pureed tomatoes, beef broth, salt, pepper, and herbs. Give the soup a good stir, then top with a bay leaf.
- Increase the heat to high and bring the soup to a boil. Reduce heat to medium and simmer until the potatoes are tender, 20 minutes.
- Add the green beans, and stir into the soup. Simmer an additional 5 minutes until the green beans are cooked through.
- Taste for seasoning and add additional salt and pepper if needed. Ladle into soup bowls and serve immediately.
Notes
- This recipe called for pureed tomatos, NOT tomato puree. To make pureed tomatoes, simply dump a can of diced tomatoes into your blender and blender for 30 seconds.
