Paleo Hamburger Soup
This easy paleo hamburger soup is made in the slow cooker for an easy, gluten free and whole30 dinner that the whole family will love! Makes great leftovers too!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup tomato paste
- 1/4 tsp ground black pepper
- 1 tbsp italian seasoning
- 2 large carrots (sliced)
- 1 large onion (roughly chopped)
- 1 red pepper (diced)
- 1 1/2 lbs sweet potato (cut into 3/4 inch cubes (about 5 cups cubed))
- 4 stalks of celery (sliced)
- 5 1/2 cups reduced sodium beef broth
- 2 14.5 ounce cans fire-roasted diced tomatoes ((
- 1/2-1 tsp sea salt (*read notes)
- 1 lb lean, grass-fed ground beef ((i used 93%))
- 2 tbsp + 2 tsp tapioca starch
- 1/2 cup fresh parsley (minced + additional for garnish)
- Carbohydrate 25.100318722418 g
- Cholesterol 0 mg
- Fat 1.28594615988819 g
- Fiber 4.17387268606225 g
- Protein 5.80809847722836 g
- Saturated Fat 0.36755724254422 g
- Serving Size 1 1 People (368g)
- Sodium 117.100588164693 mg
- Sugar 20.9264460363558 g
- Trans Fat 0.134433506840997 g
- Calories 127 calories
In a 7 quart slow cooker, stir together all of the ingredients, up to the ground beef. Cover the slow cooker and cook on HIGH for 3 hours. Once the soup as cooked for 3 hours, heat a large, non-stick frying pan on medium heat and cook the beef until ti's no longer pink, draining any excess fat. Add it into the slow cooker. Put the tapioca starch in a medium bowl. Add 1/4 Cup +2 Tbsp of the hot broth from the slow cooker into the bowl and quickly whisk until smooth. Add it into the slow cooker, whisk the soup as you pour it in. Finally, stir in the fresh parsley. Cover and cook and additional 30 mins - 1 hour, until the soup has thickened up a little bit. Serve with extra parsley and DEVOUR!
