Red Meat Allergy Friendly Paleo Hamburger Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (85% lean)
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 medium yukon gold potatoes, peeled and cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 4 cups beef broth
Chef's tipThe flavor will be a little lighter - use the same amount. - 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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