Keto Hamburger Soup
Old-fashioned hamburger soup without the potatoes: ground beef browned with onion and celery, then simmered in beef broth with tomato paste, diced tomatoes, carrots, green beans and turnips cut in place of potatoes. 6.2g net carbs a serving.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Vegetable peeler
Ingredients
- 2 lb ground beef 85/15
- 1 medium onion chopped
- 1/2 cup celery chopped
- 1 tbsp garlic minced, about 3 cloves
- 1 can (6 oz) tomato paste
- 6 cups beef broth low-sodium if you can
- 1 can (28 oz) diced tomatoes with their juice, do not drain
- 1 cup green beans fresh, cut in 1-inch pieces
- 1 cup carrots thickly sliced
- 2 cups turnips peeled and cut in 1/2-inch cubes (about 2 medium)
- 1 bay leaf
- 1 tsp seasoned salt or plain salt, more to taste
Instructions
- Prep: Chop the onion and celery, slice the carrots, cut the green beans into 1-inch pieces, and peel the turnips and cut them into 1/2-inch cubes.
- Brown: Cook the ground beef, onion and celery in a large Dutch oven over medium-high heat for about 10 minutes, breaking up the beef, until no pink is left. Spoon off excess fat.
- Boil: Stir in the tomato paste, then add the beef broth, diced tomatoes with their juice, green beans, carrots, turnips, garlic, bay leaf and seasoned salt. Bring to a boil.
- Simmer: Lower the heat and simmer 30 minutes, until a knife slides easily into a turnip cube. Remove the bay leaf, taste, and add more salt if needed.
Notes
Cut the turnips small: 1/2-inch cubes turn tender in 30 minutes. Bigger chunks stay hard in the middle.
Radishes: 1 cup of cubed radishes can replace the turnips.
Nutrition is for 1 of 12 servings (about 1 1/3 cups), with regular canned tomatoes and broth and the beef counted raw before any fat is spooned off. Low-sodium broth lowers the sodium.
Storage: up to 4 days in the fridge or 3 months in the freezer.