So easy, so tasty—you’re going to love this hearty, crowd-pleasing Crock-Pot Paleo Hamburger Soup Recipe!
For me, this easy hamburger soup is all about recreating a cherished childhood favorite in a better-for-you way. My mother’s version of hamburger soup was a staple at our house, and for good reason. It was simple, hearty, and packed with flavor. I still remember watching her chop the fresh vegetables, adding the beef she’d bought at the local butcher, and tasting and adjusting the seasoning as she went. I was always amazed by how a few humble ingredients could transform into something so comforting. Whether it was served on a cold winter evening or we feasted on leftovers for lunch, her hamburger soup was something I always looked forward to. Maybe you grew up with a version of this soup as well, or perhaps it’s a dish you’ve come across online but have yet to try.
The problem? Not all versions of this comfort classic are as healthy as they could be, and some include ingredients that might not align with specific dietary goals like Paleo or Whole30 or work for those needing gluten- or dairy-free options. This version keeps all the nostalgia but focuses on wholesome goodness: tender sweet potatoes, vibrant carrots, juicy grass-fed beef, and a rich tomato base, with the subtle sweetness of red peppers rounding out the flavors. It’s simple, nutritious, and perfect for cozy nights. Plus, you can make it in the Crock-Pot for an easy dinner that’s a win-win for flavor and convenience.
Is This Crock-Pot Paleo Hamburger Soup Healthy?
Made with lean ground beef, a medley of colorful vegetables, and no oil, this hamburger soup is incredibly satisfying and nutritious. The beef adds protein, while the vegetables are a source of fiber, vitamins, and minerals. If you’re looking for an even leaner protein, try ground turkey instead. I used a low-sodium beef broth, making this recipe suitable for those who are cutting back on salt. You can also omit the additional salt, as the other ingredients offer enough flavor. If you’re looking for a vegan or vegetarian variation, use vegetable broth and omit the beef, adding either a plant-based ground “beef” or black kidney beans. Both should be added during the final half hour of cooking.
How to Make the Best Hamburger Soup
To make the best hamburger soup in the Crock-Pot, make sure to brown the beef before adding it to the pot. Don’t skip this step and make the mistake of simply adding it in. Browning the beef not only deepens the flavor of the soup, but also allows you to pour away the excess fat that would otherwise render the soup greasy. Also, remember that once everything is in the pot, you don’t need to stir during cooking. The beauty of Crock-Pots is that they are designed to cook dishes without constant attention. Plus, lifting the lid to stir can lower the temperature and affect the cooking time.
The tapioca starch added toward the end of the cooking time serves to thicken the soup. If you’d like a thinner consistency, however, you can omit this step.
Before serving, taste the soup and adjust the seasonings to ensure it’s perfectly balanced. A touch more salt, pepper, or even a squeeze of lemon can elevate the flavors and bring the dish together. Finally, save some fresh herbs (like the parsley used here) for the very end. Adding them as a garnish to each bowl keeps the flavors fresh and aromatic.
How To Make Ahead and Store
This soup stores very well and is even tastier the next day! Cool leftovers completely within 2 hours, transfer them to airtight containers, and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months.
Serving Suggestions
Though this soup is perfect on its own, it would also be delicious with these Almond-Flour Crackers or a thick slice of Cauliflower Bread. Looking for more warming Crock-Pot soup recipes? Try this Crock-Pot Low-Carb Buffalo Chicken Soup or this Easy Homemade Crock-Pot Vegetable Soup.
Ingredients
- 1 1/2 pounds sweet potatoes cut into 3/4-inch cubes (about 5 cups cubed)
- 4 stalks of celery sliced
- 2 large carrots sliced
- 1 large onion roughly chopped
- 1 red pepper diced
- 5 1/2 cups beef broth low-sodium
- 2 cans fire-roasted diced tomatoes (I like the ones with garlic)
- 1/4 cup tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 pound ground beef lean and grass-fed (I used 93%)
- 2 tablespoons tapioca starch
- 1/2 cup fresh parsley minced plus additional for garnish
Instructions
- In a 7-quart Crock-Pot, stir together all of the ingredients, up to the ground beef.
- Cover the Crock-Pot and cook on high for 3 hours.
- Once the soup has cooked, heat a large, nonstick frying pan on medium heat and cook the beef until it's no longer pink, draining off any excess fat. Add the beef to the Crock-Pot.
- Put the tapioca starch in a medium bowl. Add 1/4 cup plus 2 tablespoons of the hot broth from the Crock-Pot into the bowl and quickly whisk until smooth. Add this to the Crock-Pot, whisking the soup as you pour it in. Finally, stir in the fresh parsley.
- Cover and cook and additional 30 minutes to 1 hour, until the soup has thickened a little bit.
- Serve with extra parsley and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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