Classic hamburger soup is made by simmering ground beef with veggies and a starch in a savory tomato-based broth. This Whole30 compliant version incorporates bell pepper, yukon gold potatoes, and fresh green beans, making it both colorful and nutrient dense. The resulting dish is more stew than soup, and is a hearty stick-to-your-ribs dinner that the entire family loves.
114-oz cancrushed tomatoes, fire roasted preferredor diced tomatoes, pureed in a blender
8ozgreen beanstrimmed and chopped into bite-sized pieces
Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
Add the onion to the beef and saute until soft, stirring occasionally, 6-7 minutes. Add the garlic and cook, stirring continuously, for 1 minute more.
Add the tomato paste and work into the beef and onions; cook until the color deepens, about 2 minutes.
Add the carrot, celery, bell pepper, and potatoes, then top with the pureed tomatoes, beef broth, salt, pepper, and italian seasoning. Give the soup a good stir, then top with a bay leaf.
Increase the heat to high and bring the soup to a boil. Reduce heat to medium and simmer until the potatoes are tender, 20 minutes.
Add the green beans, and stir into the soup. Simmer an additional 5 minutes until the green beans are cooked through.
Taste for seasoning and add additional salt and pepper if needed. Ladle into soup bowls and serve immediately.
If you can't find a 14.5-oz can crushed tomatoes, simply puree a can of diced tomatoes in a blender.
Frozen green beans can be substituted for fresh. Reduce simmering time to 2-3 minutes, until the green beans are just cooked through.
STORING AND FREEZING
LEFTOVERS: Store leftovers in the fridge in a sealed container for up to 4 days.
FREEZER: Store in an airtight container for up to 3 months; defrost in the fridge overnight, then reheat on the stove over medium heat.