Fat Bomb Hamburger Soup

January 4, 2015 by Leanne Vogel November 2, 2018

High-fat hamburger soup recipe, loaded with fresh vegetables. Low carb, paleo and dairy-free.

Ingredients

• 125 grams red onion, sliced (approx. ½ onion)
• 125 grams mushrooms, chopped (approx. 10 count)
• 200 grams yellow bell pepper, sliced (approx. 1 count)
• 200 grams Brussels sprouts, halved (approx. 20 count)
• ¼ cup red palm oil, melted
• Himalayan rock salt, to taste
• Freshly ground pepper, to taste
• 1 lb. grass-fed regular ground beef
• 3 cloves garlic, minced
• 200 grams celery (approx. 6 sticks)
• 4 cups homemade beef stock, with the fat
• 2 cups organic whole tomatoes
• 1 tbsp organic tomato paste
• 1 bay leaf
• 1 teaspoon dried oregano
• pinch cayenne pepper or ½ teaspoon chili powder
• 25 grams (1/4 cup) fresh parsley, chopped

Instructions

1. Preheat your oven to 350F. Place onions, mushrooms, bell pepper, brussels sprouts, palm oil, salt and pepper on a large baking sheet. Transfer sheet to the oven and roast vegetables for 25-30 minutes. Once complete, set aside.
2. Add ground beef to a large soup pot and cook on medium-low heat until just cooked through. Add garlic and celery, cook for another 3 minutes. Do not drain the fat, keep it in there.
3. Add remaining ingredients: stock, tomatoes, paste and spices. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
4. Stir in roasted vegetables and chopped parsley. Serve with a slice of Flax Focaccia.

 

Notes

Nutrition information is based off 1 serving, approximately 1½ cups

Nutrition Information Per Serving