Fully loaded and immensely satisfying, this Low Carb Hamburger Soup is quick and easy, perfect for any day of the week!
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This recipe was originally posted on April 24, 2018, which I have updated with new images and tweaked the veggies to bring you a Low Carb Hamburger Soup with an even lower carb count! Whoop whoop!
Hamburger Soup is one of my most favourite soups of all time. It’s one of those soups I immediately make once I finish the last bowl from my freezer stock. No way could I go a few weeks without having a bowl of yummy Keto Hamburger Soup for lunch!
Why it works
- Tomato soup packed with low carb vegetables and flavourful ground beef? Yup, this soup is super tasty!
- Family approved – My husband and kids also love this delicious recipe!
- Healthy – Load up on some veggies and indulge in a hearty bowl of Keto Hamburger Soup while bringing in only 7.1 g net carbs per bowl!
- Freezer friendly – This soup freezes great! Store it in single sized portions for an easy lunch to-go.
Ingredients
- avocado or olive oil
- onion
- celery
- garlic
- ground beef
- sea salt
- ground black pepper
- dried basil
- oregano
- dried parsley
- dried thyme
- cauliflower
- red pepper
- green pepper
- monk fruit / erythritol sweetener
- organic tomato paste
- organic diced tomatoes
- beef broth or bone stock
- green beans
Monk Fruit / Erythritol Sweetener – We use sweetener in this soup to cut down on the acidity from the tomatoes. You can use any sweetener you prefer, although I like SoNourished or Lakanto‘s monk fruit / erythritol sweeteners the best.
How to make hamburger soup
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!
Expert Tips
- Chop / dice the 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.
Make this Low Carb Hamburger Soup in a slow cooker
Want to do make this soup in a slow cooker? Here’s how:
Heat a skillet on medium heat with the oil and dice up the onion, red pepper, green pepper and celery. Add the diced veggies to the skillet once hot and cook until the onion is translucent.
Mince or press the garlic and mix into the skillet with the ground beef, salt, pepper, basil, thyme, oregano and parsley. Cook until the beef is no longer pink, then transfer the contents to your slow cooker.
Chop the cauliflower into small pieces, trim the ends from the green beans and chop into 1″ pieces, then add to the slow cooker along with the sweetener, tomato paste and diced tomatoes. Stir well, then pour in enough beef broth to cover the ingredients.
Cook on low for 5-6 hours or on high for 3-4 hours. Enjoy!
What to pair with Low Carb Hamburger Soup
Nothing better than a delicious low carb dipping buddy for this Keto Hamburger Soup! Here are my favourites:
- 90 Second Keto Bread
- Cheesy Keto Flatbread
- Low Carb Everything Bagels
- Tomato Basil Flatbread
- Biscuits with Cheddar
Here are some other low carb soups you might like
Slow Cooker Beef Vegetable Soup
Instant Pot Chicken Vegetable Soup
Cauliflower Chowder with Cheddar and Bacon
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Low Carb Hamburger Soup
Ingredients
- 2 tbsp avocado or olive oil
- 1 large onion
- 4 stalks celery
- 3 cloves garlic
- 1 ½ lbs ground beef
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 ½ tsp dried basil
- 1 tsp dried thyme
- ¾ tsp oregano
- 1 tsp parsley
- ½ head cauliflower
- 1 red pepper
- 1 green pepper
- 1 tbsp monk fruit / erythritol sweetener
- ¼ cup organic tomato paste
- 800 ml can organic diced tomatoes
- ½ lb green beans
- 8 cups beef broth or bone stock
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.
I absolutely loved this soap and my husband and I both agreed that it’s better the next day!!
Thanks great Pam! So glad you both love it so much 🙂
Made this for a low carb dinner and it was delicious. Very well balanced hearty soup. I didn’t have a head of cauliflower so I substituted with a bag of picsweet herb flavored cauliflower rice. I will definitely make this again.
I’m so glad you liked it Susan! And love your substitution idea 🙂
Loved this recipe. I added more salt.. onion powder, garlic powder, cayenne and paprika(our household like a bit of a kick)…then topped with parm cheese. So so so good! Thank you for sharing!
So glad you loved it Kattie!
Delicious, added green beans.
Awesome, glad you enjoyed it Stacey 🙂
I did make a couple of modifications. I have made the soup twice and both times I used 1/4 head of cabbage in lieu of the celery. I also did not add any salt because my wife has a salt restriction. I used a product called Organic No Salt from Costco. The soup is delicious. Excellent recipe!!!
It got thumbs up from my wife and two adult daughters and my 9 year old grandson. My 11 year old son and 5 year old grandson would not even give it a chance. Bravo!!!
Hey Jeff, I love your idea of swapping out the cabbage in place of celery. Glad you all loved it so much!
It is the best !
Glad you like it Daria!
Thank you for this awesome recipe. My niece and her husband are not feeling well and I asked them what I could do. They said that they would love a keto friendly meal. I found this recipe. It is nourishing and comforting. It is perfect!
What a lovely aunt! I hope they feel better and enjoy the soup 🙂
Made the base recipe and substituted Quorn crumbles for ground beef. Only other tweaks were to leave out the green beans, add 1 tsp of marjoram, 1 tbs of soy sauce, and ignored the quantity of cauliflower and put in an entire medium head. Oh- also sautés the onion and peppers in the instant pot and set to soup. This is our new family favorite soup. The spice, flavors and savory were spot on. Even better the next day.
Sounds great, Rob! So glad you liked it 🙂
I looks delicious I’ll have to make it this upcoming winter. I’m not a soup person in the summer.
I make this a lot! I add cubed radishes which taste similar to potatoes after they soak up all the beef broth. Yummm
So glad you like it Amy! I love your idea of the radishes – will have to try that next batch!
What an awesome page to learn healthy tips and amazing recipes ! 💖💖💖💖💖💖
Thank you Pamela 😊
Question…why do you add a sweetener??? I have made soup forever (even hamburger soup) and never had need to sweeten it. Does cauliflower make it bitter????
Generally the only soups I add sweetener to are those with a tomato base. Tomatoes can be very acidic, so the sweetener is used to cut it down. If you like tomato based soups without any added sweetener, then you can go ahead and skip it 🙂