Fat Bomb Hamburger Soup

Fat Bomb Hamburger Soup

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

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 6

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.

 

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Notes

Nutrition information is based off 1 serving, approximately 1½ cups

Nutrition Information Per Serving

  • Calories: 478
  • Calories from Fat: 310
  • Total Fat: 34.5
  • Saturated Fat: 14.7 g
  • Cholesterol: 76> mg
  • Sodium: 520 mg
  • Carbs: 13.9 g
  • Dietary Fiber: 3.2 g
  • Net Carbs: 10.7 g
  • Sugars: 4.5 g
  • Protein: 28.8 g