This hearty keto hamburger soup is full of vegetables and tastes just like a hamburger with the help of pickles and pickle juice. Low carb, gluten free, paleo and whole30 compliant!

Burgers are a staple in lots of ways of eating and that’s a good thing!  With the rising popularity of my paleo hamburger skillet which can also be found in the Whole30 Friends and Family Cookbook, I’ve decided to try my hand at making more things taste like hamburgers because why not!?

Why You’ll Love This Keto Hamburger Soup:

• You can make it all in one pot.
• You can customize the vegetables in the soup by adding more low carb veggies or even higher carb veggies like potatoes or butternut squash. 
• It freezes well and also is perfect to bring for lunch.
• It seriously tastes like a hamburger!

Ingredients in Keto Hamburger Soup:

• Meat: I use ground beef in this recipe that is 90/10, but feel free to use a higher content beef or even try using ground bison or ground turkey if you want to change up the flavor.
• Vegetables: to keep this soup keto and low carb, I used zucchini, mushrooms and bell pepper. Feel free to use any combination of low carb veggies or make a hearty carb version with some potatoes or squash. 
• Spices and Seasonings: To really bring out the hamburger flavor, I used a mix of Italian seasonings plus some Worcestershire. However, what REALLY takes this from ground beef soup to hamburger soup is the addition of pickles and pickle juice! I used pickles and the juice from a jar of dill pickles. 
• To Make Whole30 Paleo Hamburger Soup: simply use The New Primal Classic or Spicy marinade in place of the Worcestershire 

How to Make Keto Hamburger Soup:

• In a large soup pot, heat avocado oil over medium high heat. Add in garlic, onion and celery and saute for 5 minutes until they begin to soften.
• Add in ground beef and saute in with onion, garlic and celery until ground beef is cooked through. Add mushrooms, zucchini, bell pepper, Italian seasoning, salt and pepper and saute for 5-8 minutes or until zucchini and bell pepper begins to soften.
• Stir in Worcestershire, pickle juice, diced tomato, tomato paste, beef broth and chopped dill pickles.
• Turn up heat to high and bring soup to a boil. Boil for 5 minutes and turn down to a simmer for 25 minutes.
• Adjust seasonings if needed, garnish with parsley and serve hot. Top with shredded cheddar cheese for cheeseburger soup.

Instant Pot Hamburger Soup Instructions:

Keto hamburger soup can be made in your instant pot! Use the saute function on your instant pot instead of a soup pot.  Follow instructions up to step 3.  Set the instant pot on manual HIGH pressure for 10 minutes and do a quick or manual release once finished.  Adjust seasonings and serve hot. 

Recipe Tips and Tricks:

• To add fat content to your soup, use a ground beef of 80-85% lean meat.
• Add shredded cheddar cheese before serving to make a delicious cheeseburger soup.
• To make a creamy keto hamburger soup, add in 4 oz of cream cheese after soup is cooked.  Stir until cream cheese is dissolved. 

Other Keto Soup Recipes:

• Slow Cooker Lemon Chicken Soup
• Italian Wedding Soup
• Vegetable Minestrone

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Keto Hamburger Soup

Yield: 6-8 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This hearty keto hamburger soup is full of vegetables and tastes just like a hamburger with the help of pickles and pickle juice for a delicious low carb soup.

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Ingredients

• 1 pound Lean Ground Beef (90/10)
• 1 cup Red Onion, diced
• 2 cup Celery, diced
• 2 tsp Garlic Cloves, minced
• 1.5 cups Zucchini, diced
• 1 Yellow Bell Pepper, diced
• 8 oz Baby Portobello Mushrooms, sliced
• 1/4 cup Dill Pickles, chopped
• 1 15oz Can Diced Tomatoes
• 1 8oz Can Tomato Paste
• 1/2 cup Pickle Juice
• 3 tbsp Worcestershire
• 6 cups Beef Broth
• 1 tbsp Italian Seasoning
• 1 tsp Sea Salt
• 1/4 tsp Ground Black Pepper
• 2 tsp Avocado Oil
• 2 tbsp Fresh Parsley, chopped

Instructions

1. In a large soup pot, heat avocado oil over medium high heat. Add in garlic, onion and celery and saute for 5 minutes until they begin to soften.
2. Add in ground beef and saute in with onion, garlic and celery until ground beef is cooked through. Add mushrooms, zucchini, bell pepper, italian seasoning, salt and pepper and saute for 5-8 minutes or until zucchini and bell pepper begins to soften.
3. Stir in worcestershire, pickle juice, diced tomato, tomato paste, beef broth and chopped dill pickles.
4. Turn up heat to high and bring soup to a boil. Boil for 5 minutes and turn down to a simmer for 25 minutes.
5. Adjust seasonings if needed, garnish with parsley and serve hot. Top with shredded cheddar cheese for cheeseburger soup.

Notes

Instant Pot Hamburger Soup Instructions:

Keto hamburger soup can be made in your instant pot! Use the saute function on your instant pot instead of a soup pot.  Follow instructions up to step 3.  Set the instant pot on manual HIGH pressure for 10 minutes and do a quick or manual release once finished.  Adjust seasonings and serve hot. 

Recipe Tips and Tricks:

• To add fat content to your soup, use a ground beef of 80-85% lean meat.
• Add shredded cheddar cheese before serving to make a delicious cheeseburger soup.
• To make a creamy keto hamburger soup, add in 4 oz of cream cheese after soup is cooked.  Stir until cream cheese is dissolved. 

Nutrition Information:

Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 243 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 1667mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 5g Sugar: 13g Sugar Alcohols: 0g Protein: 22g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.