Description
This easy paleo hamburger soup is made in the slow cooker for a gluten-free and whole30 dinner that the whole family will love! Makes great leftovers too!
Ingredients
- 1-½ pound Sweet Potato, Cut Into 3/4 Inch Cubes (about 5 Cups Cubed)
- 4 stalks Celery, Sliced
- 2 Large Carrots, Sliced
- 1 Large Onion Roughly Chopped
- 1 Red Pepper, Diced
- 5-½ cups Reduced Sodium Beef Broth
- 30 ounces, fluid Fire Roasted, Diced Tomatoes
- ¼ cups Tomato Paste
- 1 Tablespoon Italian Seasoning
- 1 teaspoon Sea Salt
- ¼ teaspoons Ground Black Pepper
- 1 pound Lean, Grass-fed Ground Beef (I Used 93%)
- 8 teaspoons Tapioca Starch
- ½ cups Fresh Parsley, Minced, Plus Additional For Garnish
Preparation
In a 7-quart slow cooker, stir all of the ingredients except beef, tapioca starch, and parsely. Cover the slow cooker and cook on high for 3 hours.
Once the soup as cooked for 3 hours, heat a large, nonstick frying pan on medium heat and cook beef until no longer pink, draining any excess fat. Add to the slow cooker.
Put tapioca starch in a medium bowl. Add 6 tablespoons of the hot broth from the slow cooker into the bowl and quickly whisk until smooth. Add to the slow cooker, whisking the soup as you pour it in. Finally, stir in fresh parsley.
Cover and cook and additional 30 minutes to 1 hour, until soup has thickened up a little bit. Serve with extra parsley and devour!
Note: We thought this needed the full amount of salt. But if you’re sensitive to salt, you may want to start with half the amount and cook the soup. Then adjust the saltiness to taste once cooked!
