The Dish | Hamburger Sweet Potato Soup

The cold weather of January is here and holiday feasting is done. ┬áTime for healthy, flavorful, and hearty winter soup. ┬áMy hamburger soup is a quick go-to dinner of sweet potatoes, veggies, and hamburger simmered in a savory tomato broth. It’s kid-, Keto- and Paleo-friendly!

  • 1 Tbsp olive oil
  • 1 1/2 Lbs sweet potato, 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 reduced sodium beef broth
  • 2 14.5-ounce cans fire-roasted diced tomatoes.  
  • 1/4 cup tomato paste
  • 1 Tbsp Italian seasoning 
  • 1/2-1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 Lb lean ground beef (or substitute with ground turkey)
  • 2 Tbsp + 2 tsp tapioca starch (can be found at any grocery store). I add this to make a thicker soup.
  • 1/2 cup fresh parsley, minced for garnish.

Slow Cooker Instructions

  • Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef along with the vegetables. Cook until the meat is browned and veggies translucent. 3-5 minutes.
  • Transfer to the slow cooker and add the broth, tomatoes (with liquid), tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
  • Cover and cook on LOW for 6 to 8 hours or HIGH for 3 hours.

Stove Top Instructions

  • Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the veggies and cook until translucent, 2 minutes. Add the beef and cook until brown, 4 to 5 minutes. Add tapioca starch after this if you want a thicker soup.
  • Add the broth, canned tomatoes (with liquid), tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
  • Bring to a boil, then reduce the heat and simmer for 30 minutes to an hour. The longer you cook the more intensity the soup will have.

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