This keto hamburger soup is super easy and a crowd favorite! Plus, it can be made on the stovetop or Instant Pot and is also gluten-free, dairy-free, paleo, and whole30-compliant - making everyone happy!
Hearty soups, such as this Keto Hamburger Soup and Hearty Chicken Soup, are easy, filling, full of veggies, comforting, and delicious.
This recipe is perfect to serve when the weather turns cool for an easy and delicious dinner the whole family will love.
It's a tomato-based soup with ground beef and veggies - nothing fancy! You probably already have all the ingredients on hand.
Even though I keep frozen bell peppers in the freezer year-round, those are the only ingredient I can think of that you might need to pick up.
Plus, it can be made in the Instant Pot or on the stovetop and is not only low-carb, but is also paleo, gluten-free, dairy-free, and whole30-compliant - woohoo!
Easy instructions
Either on the stovetop or in the bowl of your Instant Pot, saute onion and chopped celery.
I completely forgot the celery when I was taking pictures - oooops! While it won't make or break the recipe, I do recommend it 😀
Then, add some garlic and ground beef and cook until browned, breaking it up with a spatula as it cooks.
Now we just add all the remaining ingredients!!! This includes broth, chopped bell peppers, diced tomatoes, tomato paste, carrots (optional), and spices.
If you're not low-carb, feel free to add in 3 to 5 red potatoes cut into chunks.
For the Instant Pot, cook on high pressure for 20 minutes, then release the pressure naturally.
For the stovetop, bring the soup to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes, or until the veggies are tender.
If the soup is too thick, add more broth as needed.
Taste and adjust the seasonings, adding more salt if needed. If the soup tastes "flat", it needs more salt!
What to serve with it
Even though it's great on its own, this soup goes great with a side salad and Low-Carb Dinner Rolls for an extra cozy dinner!
Leftovers
Not only is this quick and easy to make, but it re-heats really well!
It can be stored in the fridge for 3 to 5 days or can be frozen for up to 3 months. I recommend freezing in individual-sized portions for easy re-heating 👍
To reheat frozen soup, thaw in the fridge overnight, then reheat in the microwave or on the stove when ready to eat.
Looking for more low-carb Instant Pot recipes?
I think you'll love this pulled pork, pot roast, and chicken pot pie soup recipe!
If you've tried this hamburger soup or any other recipe on the blog, please let me know below in the comments!
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📖 Recipe
Keto Hamburger Soup {Whole30 & Paleo}
Ingredients
- 2 tablespoon Avocado Oil - or oil of choice
- 1 medium Onion - diced
- 1 stalk Celery - diced
- 3 cloves Garlic - minced
- 1.5 lbs. Ground Beef
- 3 cups Beef Broth
- 1 medium Green Bell Pepper - diced
- 1 medium Red, Orange, Or Yellow Bell Pepper - diced
- 1 large Carrot - chopped (optional, included in nutrition info, can add 2 or 3 more if not low-carb)
- 3 to 5 whole Red Potatoes - cut into chunks (optional, not for the keto version and not included in the nutrition info)
- 2 teaspoon Sea Salt
- ¼ tsp Ground Pepper
- ¼ tsp. Oregano
- 2 tablespoon Tomato Paste
- 14.5 oz. Petite Diced Tomatoes
Instructions
Instant Pot Instructions:
- Press the Saute button on your Instant Pot and add the avocado oil. Once hot, add the diced onion and celery.
- Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
- Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Then, press the "Cancel" button.
- Add all the remaining ingredients. This includes the beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
- Secure the lid and turn the venting valve to "Sealing". Then press the "Pressure Cook/Manual" button and adjust the time to 10 minutes.
- Once the cooking cycle has completed, quick release the pressure valve and remove the lid when it's safe to do so. Taste and adjust the seasonings and salt as needed. If it tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Serve hot.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating 👍
Stovetop Instructions:
- Add the oil to a large pot or dutch oven and heat over medium heat. Once hot, add the diced onion and celery.
- Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
- Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain off fat if desired.
- Add all the remaining ingredients. This includes beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
- Bring to a boil. Reduce the heat, then cover and simmer 15 to 20 minutes, or until the veggies are tender. Taste and adjust the seasonings and salt as needed. If the soup tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Serve hot.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating 👍
Add You Own Notes
Notes
- This soup goes great with a side salad and Low-Carb Dinner Rolls for an extra cozy dinner!
- To reheat frozen soup, thaw overnight in the fridge, then reheat in the microwave or stove when ready to eat.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
jody says
hmmm....saute on stove for 20ish min or instant pot for same amount of time? Seems like the latter should be less I would think. Pressure cooking and all that...
Cassidy Stauffer says
Hi Jody!
You're right, 20 minutes is probably a bit overkill! I've tested some different times and I think 10 minutes is perfect. I'll update the recipe card 🙂
XO
-Cassidy