Description
This Loaded Hamburger Soup is a hearty and nutritious meal featuring a flavorful blend of ground beef and turkey, loaded with fresh vegetables like celery, carrots, green beans, and Yukon gold potatoes. Enhanced with fire-roasted diced tomatoes and Italian seasoning, this soup simmers to a comforting perfection—ideal for easy, healthy dinners or meal prep.
Ingredients
Scale
Soup Base
- 1 Tbsp Avocado or Coconut Oil
- 1 Yellow Onion, chopped
- 3-4 Garlic Cloves, minced
- 1 lb 85% Lean Ground Beef
- 1/2 lb 93% Lean Ground Turkey (optional: use up to 1 lb for extra meatiness)
- 2 Tbsp Tomato Paste
- 28-29 oz Diced Tomatoes, fire roasted preferred
- 32 oz Beef Broth
Vegetables
- 3-4 Celery Stalks, chopped into 1-2 inch pieces
- 3-4 Carrot Stalks, peeled and cut into 1 inch pieces
- 1 C. Fresh Green Beans, chopped into 2 inch pieces
- 2 C. Yukon Gold Potatoes, cut into fourths (alternatives: sweet potatoes or parsnips for paleo)
Seasonings
- 2 Tbsp Italian Seasoning
- 1 tsp Sea Salt
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 2 Bay Leaves
Optional Toppings
- Fresh Chopped Parsley
- Avocado Slices
Instructions
- Sauté Onions and Garlic: In a large soup pot over medium heat, heat the avocado or coconut oil. Add the chopped yellow onion and sauté until they turn slightly soft and translucent, about 3-5 minutes. Add the minced garlic and continue to sauté for another minute until fragrant.
- Brown the Meat: Add the ground beef and ground turkey to the pot. Cook, breaking up the meat with a spoon, until fully browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Add Remaining Ingredients: Stir in the tomato paste until evenly combined with the meat. Add the diced fire-roasted tomatoes, chopped celery, carrots, green beans, Yukon gold potatoes, beef broth, Italian seasoning, sea salt, paprika, black pepper, garlic powder, onion powder, cumin, and bay leaves. Mix well.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low-medium, cover with a lid, and let it simmer for 30 to 45 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
- Serve and Garnish: Remove the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley and avocado slices if desired. Serve hot and enjoy your comforting loaded hamburger soup.
Notes
- This soup pairs wonderfully with grain-free “corn” bread for a complete meal.
- You can substitute ground turkey with all beef if preferred for a richer flavor.
- For a paleo-friendly option, swap Yukon gold potatoes with sweet potatoes or parsnips.
- Adjust seasoning levels to taste, especially salt and spices.
- Leftovers store well in the refrigerator up to 3 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
