Crock-Pot Paleo Hamburger Soup Recipe
User Reviews
5
Crock-Pot Paleo Hamburger Soup Recipe
Description
The Crock-Pot Paleo Hamburger Soup Recipe combines nutrient-rich vegetables including sweet potatoes, carrot, celery, onion, and red pepper simmered in a seasoned beef broth with diced tomatoes and tomato paste. The ground beef is cooked separately to control the texture and fat before folding into the soup. Tapioca starch is whisked with hot broth to gradually thicken the base, yielding a slightly creamy texture without heavy cream. Fresh parsley added at the end brightens the rich, earthy flavors. The slow cooker method allows deep flavor integration while maintaining vegetable shape.
This soup presents a balanced mix of tender vegetables and savory ground beef in a comforting broth. Its natural sweetness from sweet potatoes pairs well with the acidity and spice from tomatoes and Italian seasoning, making it suitable for a filling lunch or dinner. Garnishing with extra parsley enhances the herbaceous notes.
The instructions suggest a cooking time of about 3 hours on high, then an additional 30 minutes to an hour after adding the beef and thickener, which helps the soup thicken progressively. The ground beef should be drained to reduce excess fat, keeping the broth clearer and lighter in texture.
Ingredients
- 1 1/2 pounds sweet potato cut into 3/4-inch cubes (about 5 cups cubed
- 4 celery sliced, stalks
- 2 carrot sliced, large
- 1 onion roughly chopped, large
- 1 red pepper diced
- 5 1/2 cups beef broth low-sodium
- 2 cans diced tomatoes I like the ones with garlic, fire-roasted
- 1/4 cup tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper ground
- 1 pound ground beef lean and grass-fed (I used 93%)
- 2 tablespoons tapioca starch
- 1/2 cup parsley minced plus additional for garnish, fresh
Instructions
- In a 7-quart Crock-Pot, stir together all of the ingredients, up to the ground beef.
- Cover the Crock-Pot and cook on high for 3 hours.
- Once the soup has cooked, heat a large, nonstick frying pan on medium heat and cook the beef until it's no longer pink, draining off any excess fat. Add the beef to the Crock-Pot.
- Put the tapioca starch in a medium bowl. Add 1/4 cup plus 2 tablespoons of the hot broth from the Crock-Pot into the bowl and quickly whisk until smooth. Add this to the Crock-Pot, whisking the soup as you pour it in. Finally, stir in the fresh parsley.
- Cover and cook and additional 30 minutes to 1 hour, until the soup has thickened a little bit.
- Serve with extra parsley and DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 32.2g | 11% |
| Protein | 16.8g | 34% |
| Fat | 3.8g | 6% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.1g | 1% |
| Cholesterol | 32.5mg | 11% |
| Sodium | 904mg | 38% |
| Potassium | 843mg | 18% |
| Fiber | 6.4g | 26% |
| Sugar | 10.1g | 20% |
| Vitamin A | 3550IU | 71% |
| Vitamin C | 66mg | 73% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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