Instructions
Equipment Needed
Soup pot
Cutting Board and Knife
Garlic press
Directions
Wash your veggies, then heat a soup pot on medium heat with a touch of oil. Chop up the onion, red pepper, green pepper and celery, and add each to the pot once the oil is hot. Cook until the onion is translucent, stirring the veggies frequently.
Mince the garlic with a knife or garlic press and add it to the pot with the ground beef, salt, pepper, basil, thyme, oregano and parsley. Stir well and then cook until the ground beef is no longer pink.
In the meantime, chop cauliflower into small pieces, trim the ends off of the green beans and chop them into 1″ pieces. Once the beef is no longer pink, stir in the cauliflower, sweetener, tomato paste, diced tomatoes and green beans. Pour in the beef broth or bone stock until the ingredients are completely submerged in stock, about 8 cups.
Bring to a boil, reduce to a simmer and cook for 30 minutes, until the cauliflower is soft. Serve hot and enjoy!
Notes
Expert Tips
Chop / dice those veggies up small enough so that you can have more than one veggie at a time on your spoon!
Want to add even more nutrition to this already nutritious bowl of goodness? Use bone stock! Never made it before? Check out this How to Make Bone Stock recipe.
This Keto Hamburger Soup freezes great! Cool the soup to at least room temperature, then pack it into single sized portions using freezer safe ziploc bags or containers. Store in the freezer! It will last 4-6 months in the freezer.
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