This low-carb keto hamburger soup is loaded with ground beef and your favorite low-carb vegetables in a rich and flavorful tomato-based broth. It is super easy, a crowd favorite, and can be made on the stovetop or Instant Pot.
1teaspoonBalsamic Vinegaroptional adds a subtle sweet-tart flavor
Shredded Cheddar Cheeseoptional, for serving
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 except the balsamic vinegar. This includes the beef broth, bell peppers, carrots, 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, quickly release the pressure valve and remove the lid when it's safe to do so. Add the balsamic vinegar if using. 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. Top with shredded cheese if desired, and 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 except the balsamic vinegar. 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 for 15 to 20 minutes or until the veggies are tender. Stir in the balsamic vinegar if using. 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. Top with shredded cheese if desired, and 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 👍