Paleo Hamburger Soup

This Paleo Hamburger Soup is one of our favourite go-to dinners. It’s a delicious, savoury, filling soup that is filled with nourishing bone broth, flavourful beef, fresh herbs and loads of veggies. It’s a simple paleo, gluten, dairy, nut, egg and grain-free meal that pairs perfectly with some homemade gluten-free bread rolls and our Great Guts Mayonnaise.

Serves 6 

Recipe by Jordan Pie  - @jordiepieface

INGREDIENTS:

• 500-600g organic or grass-fed lamb or beef mince
• 2 onions, finely diced
• 2 celery stalks, finely diced
• 1 carrot, finely diced
• 1 sweet potato or regular potato, diced
• ½ capsicum, diced
• 6 mushrooms, sliced
• 4 spring onions, chopped
• 12 green beans, trimmed and chopped into bite-sized pieces
• 1 can tinned tomatoes + 1 cup of water to wash the tin out
• 2 cups hot water
• 70g tomato paste (with no added salt)
• 4-6 cloves of garlic
• 1 tablespoon Natural or Boost Bone Broth Body Glue
• 3-4 sprigs of fresh thyme
• 2 tablespoons of parsley, chopped
• 1 teaspoon black pepper
• 1 teaspoon dried basil
• 2 bay leaves
• Olive oil, ghee, butter or coconut oil for cooking

OVEN METHOD:

1. Preheat oven to 130C.
2. Heat a large frying pan or a dutch oven over medium heat. Add some oil and sauté the onions, celery and carrots until they have some colour. 
3. Then add the sweet potato (or potato), capsicum, garlic, spring onions and thyme and sautè until it’s nice and fragrant and everything has some colour to it.
4. Remove the vegetables from the pan and set aside. 
5. Add some more oil to the frying pan or dutch oven and cook the mushrooms on each side until they’re golden brown. Remove them from the pan and set them aside with the other vegetables.
6. Add a touch more oil into the pan and add the mince and stir through. Cook the mince until all of the meat juices have evaporated. 
7. While that’s cooking, add the tinned tomatoes into a blender, wash the tomato tin out with 1 cup of water and add it into the blender too. Add the garlic cloves, dried basil, black pepper, BOOST Bone Broth Body Glue, hot water and tomato paste in and blitz to combine all of the ingredients. 
8. If you’re using a dutch oven, add all of the vegetables back in with the mince, the bay leaves and pour the tomato liquid over the top. Give it a stir and place the lid on. Or add the vegetables, browned meat, bay leaves and tomato liquid into a large, ovenproof dish and stir to combine. Place the lid on. Pop it in the oven and cook for 3.5 hours at 130C.
9. After 3.5 hours of cooking, remove the lid. Give the soup a stir and add in the green beans and chopped parsley. Cook for another 30 minutes in the oven without the lid. 
10. When it’s ready, taste for seasoning and add a sprinkle of salt and pepper if needed. Garnish with extra parsley and spoon the soup into bowls and serve.

SLOW COOKER METHOD:

1. Heat a large frying pan over medium heat. Add some oil and sauté the onions, celery and carrots until they have some colour. 
2. Then add the sweet potato (or potato), capsicum, garlic, spring onions and thyme and sauté until it’s nice and fragrant and everything has some colour to it.
3. Remove the vegetables from the pan and set aside. 
4. Add some more oil to the frying pan and cook the mushrooms on each side until they’re golden brown. Remove them from the pan and set them aside with the other vegetables.
5. Add a touch more oil into the frying pan and add the mince and stir through. Cook the mince until all of the meat juices have evaporated. 
6. While that’s cooking, add the tinned tomatoes into a blender, wash the tomato tin out with 1 cup of water and add it into the blender too. Add the garlic cloves, dried basil, black pepper, Boost Bone Broth Body Glue, hot water and tomato paste in and blitz to combine all of the ingredients. 
7. Now add everything into your slow cooker (the mince, veggies, green beans, parsley) and pour the tomato liquid over the top. Give it a stir and place the lid on. Slow cook for 5 hours.
8. When it’s ready, taste for seasoning and add a sprinkle of salt and pepper if needed. Garnish with extra parsley and spoon the soup into bowls and serve.