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Low Carb Hamburger Soup
Low Carb Hamburger Soup

Low Carb Hamburger Soup
You won’t miss the carbs in this delicious Low Carb Hamburger Soup. Loaded with cauliflower and tomatoes, this hot bowl of yumminess will be the guilt free delight of your day.
Low Carb Hamburger Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     avocado or olive oil
  • 1
    item
     large onion
  • 4
    item
     stalks celery
  • 3
    clove
     garlic
  • 1
    item
     ½ lbs ground beef
  • 1
    tsp
     sea salt
  • 0.5
    tsp
     ground black pepper
  • 1
    item
     ½ tsp dried basil
  • 1
    tsp
     dried thyme
  • 0.75
    tsp
     oregano
  • 1
    tsp
     parsley
  • 0.5
    item
     head cauliflower
  • 1
    item
     red pepper
  • 1
    item
     green pepper
  • 1
    tbsp
     monk fruit / erythritol sweetener
  • 60
    ml
     organic tomato paste
  • 800
    ml
     can organic diced tomatoes
  • 0.5
    lb
     green beans
  • 1920
    ml
     beef broth or bone stock
Low Carb Hamburger Soup
Instructions:
  1. Cook ModePrevent your screen from going dark
  2. Wash your veggies, then heat a soup pot on medium heat with a touch of oil. Chop up the onion, red pepper, green pepper and celery, and add each to the pot once the oil is hot. Cook until the onion is translucent, stirring the veggies frequently.
  3. Mince the garlic with a knife or garlic press and add it to the pot with the ground beef, salt, pepper, basil, thyme, oregano and parsley. Stir well and then cook until the ground beef is no longer pink.
  4. In the meantime, chop cauliflower into small pieces, trim the ends off of the green beans and chop them into 1″ pieces. Once the beef is no longer pink, stir in the cauliflower, sweetener, tomato paste, diced tomatoes and green beans. Pour in the beef broth or bone stock until the ingredients are completely submerged in stock, about 8 cups.
  5. Bring to a boil, reduce to a simmer and cook for 30 minutes, until the cauliflower is soft. Serve hot and enjoy!
  • 2
    tbsp
     avocado or olive oil
  • 1
    item
     large onion
  • 4
    item
     stalks celery
  • 3
    clove
     garlic
  • 1
    item
     ½ lbs ground beef
  • 1
    tsp
     sea salt
  • 0.5
    tsp
     ground black pepper
  • 1
    item
     ½ tsp dried basil
  • 1
    tsp
     dried thyme
  • 0.75
    tsp
     oregano
  • 1
    tsp
     parsley
  • 0.5
    item
     head cauliflower
  • 1
    item
     red pepper
  • 1
    item
     green pepper
  • 1
    tbsp
     monk fruit / erythritol sweetener
  • 60
    ml
     organic tomato paste
  • 800
    ml
     can organic diced tomatoes
  • 0.5
    lb
     green beans
  • 1920
    ml
     beef broth or bone stock
1
Servings
0

Cook ModePrevent your screen from going dark

Wash your veggies, then heat a soup pot on medium heat with a touch of oil. Chop up the onion, red pepper, green pepper and celery, and add each to the pot once the oil is hot. Cook until the onion is translucent, stirring the veggies frequently.

Mince the garlic with a knife or garlic press and add it to the pot with the ground beef, salt, pepper, basil, thyme, oregano and parsley. Stir well and then cook until the ground beef is no longer pink.

In the meantime, chop cauliflower into small pieces, trim the ends off of the green beans and chop them into 1″ pieces. Once the beef is no longer pink, stir in the cauliflower, sweetener, tomato paste, diced tomatoes and green beans. Pour in the beef broth or bone stock until the ingredients are completely submerged in stock, about 8 cups.

Bring to a boil, reduce to a simmer and cook for 30 minutes, until the cauliflower is soft. Serve hot and enjoy!

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