One of my favorite ways to make a quick, filling weeknight dinner is to throw together a soup. This Paleo “cheeseburger” soup (featured in Refined Journey, a 40-day meal-planning, devotional series) also brings together flavors from a big, juicy hamburger, so everyone who likes meat is bound to be happy!
To whomever started the trend for adding cold, sour, fermented and pickled things to warm dishes: THANK YOU. A favorite breakfast of all time for me is a hot “bowl.” Mine includes roasted sweet potatoes with lots of garlic, a nice runny egg, and fresh sauerkraut. My mouth is watering!
Like my favorite breakfast, this soup has that same unexpected combination. It has all the flavors you’d expect in a big, juicy burger. Think ketchup-y, mustard-y sauciness, and crunchy, sour pickles on top! (If this is your first encounter with this recipe concept, trust me. Try it. The pickle juice is everything.)
This soup comes together fast, it’s super filling, and it keeps very well if you want to save it for a day or two in the fridge, or even double the batch and freeze half. (Be sure to use freezer-safe wide-mouth canning jars like these so they don’t shatter – not that I’ve ever experienced this… 😉 ).
Still on the fence about Paleo cheeseburger soup?
Listen: my kids asked for this soup three weeks in a row the first time I made it! So dive in and give it a try!
- 1 package bacon
- 1 pound ground beef
- 1 onion chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 2 sweet potatoes peeled and diced
- ¼ cup pickle juice
- 3 tablespoons grainy mustard
- 1 can full-fat coconut milk
- 3 cups chicken or beef broth
- ½ cup nutritional yeast
- 1 can tomato paste
- 1 cup sliced mushrooms
- For toppings:
- ½ cup pickles diced
- ¼ cup diced sweet onion
- Additional nutritional yeast
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In a large stock pot, cook bacon and set aside on paper towels.
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Remove and discard half of bacon fat and cook ground beef.
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If using tomato paste and mushroom, add in and sauté for three minutes.
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Add onion, carrots, celery, and sweet potato and sauté for 3-5 minutes.
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Add pickle juice, mustard, coconut milk and broth.
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Bring to a simmer and cook for ten minutes, then stir nutritional yeast; cook an additional 5-10 minutes.
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Serve, if desired, with pickles, chopped onion, and additional nutritional yeast.
There are so many amazing food writers out there, and a couple of them really inspired me for this recipe. Taylor has a Healthy Slow-Cooker Hamburger Soup at FoodFaithFitness. You can find an Instant Pot Paleo Hamburger Soup with a Whole30 option as well, from Jean at What Great Grandma Ate (LOVE that name!). As part of Refined Journey, I look to many of Jean’s recipes as alternatives and inspiration! I also love recipes like Slow Cooker Hamburger Soup, that I find at Justin and Erica’s Real Simple Good. So what do you say – are you making Paleo cheeseburger soup this week?
What’s on your table for dinner?
Inspiring warm, tangy dinner-time welcome,
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