This simple hamburger soup is loaded with vegetables and is an incredibly easy weeknight comfort food dinner, because more than likely you’ll have all the ingredients on hand and ready for soup thanks to your pantry, fridge, and/or freezer.
- 1 1/2 pounds lean ground beef (grass-fed if possible)
- 2 cups diced yellow onion (1 medium)
- 1 1/2 cups chopped celery (about 4 ribs)
- 1 1/2 cups sliced carrots (about 3)
- 2 cups frozen or fresh green beans
- 2 cups water
- 2 quarts beef broth
- 1 tablespoon dried marjoram
- 1 tablespoon garlic salt
- 1 teaspoon dried tarragon
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
In a large dutch oven over medium high heat, brown the ground beef, stirring occasionally, until no longer pink (about 7-8 minutes). Add the diced onion and celery and cook until tender, another 3 minutes or so. Add the rest of the ingredients, stir. Bring to a boil, then reduce to a bubbling simmer and cook for 30-40 minutes or until the carrots are tender and the flavours have combined. Season with more salt and pepper if desired.
Switch up the vegetables by mixing and matching any of these ingredients:
- Green beans
- Spinach or kale
- Bok choy
I also like adding fresh dill when available!
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.