This soup, you guys. I’m a little bit in love with it.
The way it disguises itself as a bowl of chili, making me expect a spicy, tomato heavy dish, but has a mellow, comforting flavor instead. How it tastes topped with fresh sliced avocado, like my favorite hamburger mashed into a thick, hot broth. The way a grain-free bun replacement and a side of fries are not needed, because the sweet potato and carrots fill the void. The way a whole pot of soup, plus extra for freezing, can be prepped in less time than it takes to watch an episode of New Girl or a rerun of Friends, and can be left to cook while you actually watch your favorite sitcom. Or I guess you could do something more productive too.
If you’re into that sorta thing.
Make a pot of hamburger soup, top it with sliced avocado and sit on the couch to watch your favorite show. Being productive isn’t always what it’s cracked up to be.
- 1 Tablespoon ghee (or cooking fat of choice)
- 2 Cloves garlic (minced)
- ½ Yellow onion (diced)
- 2 Pounds ground beef
- 5 Carrots (diced)
- 1 Medium sweet potato (cut into cubes)
- 2 Medium tomatoes (diced)
- 4 Cups broth (chicken or beef)
- 6 Ounces tomato paste
- 1 Tablespoon dried parsley
- 1 Tablespoon paprika
- salt and pepper to taste
- In a soup pot over medium heat, heat your cooking fat of choice. Cook the garlic and onion until the onion is translucent. Add the ground beef and brown.
- Add in the carrots and sweet potato and cook an additional 5 minutes.
- Cover with the diced tomatoes, broth and tomato paste.
- Reduce the heat to medium-low and stir in the parley and paprika.
- Let simmer until the vegetables are completely cooked through. (30-60 minutes)
- For a faster meal, completely cook the vegetables before adding the broth. On the other hand, cook the vegetables less and let simmer on low for 1-2 hours.
- Season with salt and pepper to taste, and serve.
For a freezer meal, store half the cooked soup in a zip-lock bag and freeze up to 2-3 months.