Anti Inflammatory Whole30 Hamburger Soup
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Learn more →Ingredients
6 servings
- 1 lb lean ground beef
Chef's tipRegular ground beef may be fattier - drain the extra fat after browning if needed. - 1 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, cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 2 cups green beans, trimmed and cut into 1-inch pieces
For serving
- 2 tbsp fresh 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 6–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pot.
- 2
Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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