When you've been doing keto for a while, sometimes you miss things like hamburgers. Yes, you can make keto buns, or keto salads, but here's an option that works great on a cold day: hamburger soup! It's all the flavours you like in a traditional hamburger but in soup form. Trust me, it works!
Keto Hamburger Soup Recipe
Ingredients:
- 2 tablespoons avocado oil
- ¾ cup yellow onion, diced
- 1 cup bell pepper, diced
- Kosher salt and freshly cracked freshly ground black pepper, to taste
- 1 cup mushrooms, chopped
- 3 cloves fresh garlic minced
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 1 lb ground beef
- 1 tablespoon Worcestershire sauce
- ¼ cup hemp hearts (*Or a little more beef if you prefer. I just like to include more plant-based stuff when I can.)
- 1 cup tomatoes, diced
- ¼ cup keto ketchup
- 1 bay leaf
- One 6oz can of tomato paste
- 5 cups beef bone broth
- One large rutabaga (around 27oz), diced
- 1½ cups mustard greens or cauliflower leaves, chopped
- Cheddar cheese, grated (*Optional, to taste)
- Yellow mustard (to taste)
- ¼ cup fresh dill or parsley, chopped (*Use dill if you can because it adds a wonderful dill pickle flavour to the soup.)
Instant Pot Directions:
Set Instant Pot to 'Sauté' over high heat. Add avocado oil to inner pot then add the onions and bell pepper and a sprinkle of salt and pepper. Sauté for about 3 minutes or until softened. Add garlic, bay leaf, smoked paprika, oregano and thyme and cook 1 minute more, or until fragrant.
Add ground beef and cook until crumbly, around 7-8 minutes. Use a wooden spoon to break it up as it cooks. Add tomatoes and mushrooms, and cook 3-4 more minutes or until softened.
Add ketchup, Worcestershire sauce, broth, and rutabaga. Put the lid on and set the Instant Pot to 'Sealing'. Cook on high pressure for 5 minutes.
Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure. Season with salt and pepper to taste. Garnish with cheddar cheese (if using), a swirl of yellow mustard, and fresh dill or parsley. Serve with keto bread or keto crackers.
Stovetop Directions:
Heat a large pot or Dutch oven over medium heat. Add avocado oil, onions and bell pepper along with a sprinkle of kosher salt and black pepper. Cook for about 3-4 minutes, or until softened. Add garlic, bay leaf, smoked paprika, oregano and thyme and cook 1 minute more, or until fragrant.
Add ground beef and cook until crumbly, around 7-8 minutes. Use a wooden spoon to break it up as it cooks. Add tomatoes and mushrooms, and cook 3-4 more minutes or until softened.
Add ketchup, Worcestershire sauce, broth, and rutabaga. Bring to a boil then reduce heat to low and simmer, partially covered. Cook until rutabaga is tender, about 20 minutes, stirring occasionally. Season with salt and pepper to taste. Garnish with cheddar cheese (if using), a swirl of yellow mustard, and fresh dill or parsley. Serve with keto bread or keto crackers.
Did you make this keto hamburger soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
