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KIM CARBDASHIAN HERE…

 

ANOTHER must for Fall dinners on the run.  This creamy, thick hamburger soup manages to taste great and feature lots of veggies at the same time.  Make it in ONE pot.  Takes just 30 minutes – Level up your protein by adding more super-lean beef and lower the fat by subbing Nut Pods for Heavy Cream.  I also switched out the potato for some cute curly pasta.  Added it raw and let it cook as the pot simmered.

I adapted this from @garlicsaltandlime.  Her recipes are quick, easy and super tasty!  If you don’t follow her, you should.

INGREDIENTS:

  •  WHITE ONION
  •  CARROTS
  • 1 lb 93% lean Grass Fed Beef
  •  – I like to keep a jar in the fridge to save time.
  • &
  •   cup Macaroni or pasta of choice

TO MAKE:

  • Peel and dice onion & carrots. Set aside.
  • Place a large Dutch oven on the stovetop and brown ground beef over medium heat.
  • Once beef is fully browned, add diced onion and carrots to the pot. Sauté for 3-5 minutes, until onion becomes soft and translucent. Add garlic and sauté 30-60 seconds longer.
  • Add all seasonings to the pot and mix well.
  • Add raw pasta noodles/macaroni, corn, peas, broth and Nut Pods. Stir to combine and cover the pot. Turn heat to high and bring ingredients to a boil
  • Reduce heat to low and simmer 15-20 minutes, stirring occasionally.
  • Add shredded cheese to the hot soup and stir until fully melted.  I gave my soup another 5 or so minutes and added a bit more cheese to the top.
  • Ladle into bowls and add toppings – greek yogurt / onions / bacon / whatever you have and love!
  • Great with cornbread muffins too.

 

xoxo, Rosanna
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