Hamburger Soup (low-carb)

Looking for a low carb but protein packed meal? This soup is full of veggies and makes six servings, making it an easy meal to prep ahead of time for either lunch or dinner. Instructions include options for making on the stove top or in a slow cooker/instant pot.

INGREDIENTS:

• 900g (2lbs) extra lean ground beef

• 100g onion

• 3 cloves garlic

• 350g carrots

• 250g celery

• 250g zucchini

• 60g kale

• 2L beef broth

• 1 tbsp Italian seasoning

• 1 tsp basil

• 2 tsp garlic powder

• 2 tsp salt

STOVE TOP DIRECTIONS:

1. Saute the ground beef, spices and onions together in a pan until cooked through. Add the garlic in the last minute of cooking.

2. As the beef is cooking, add zucchini to the soup pot and saute until quite soft.

3. Once the zucchini is cooked, add the beef broth and use an immersion blender to blend. A normal blender can also be used as well.

4. Drain any excess fat from the beef and add into the blended broth along with the carrots and celery.

5. Let the soup simmer for 30 minutes

6. Once done simmering, add kale and let wilt for 2-3 minutes.

SLOW COOKER/INSTANT POT DIRECTIONS:

1. Saute the ground beef, spices and onions together in a pan until cooked through. Add the garlic in the last minute of cooking.

2. Add the cooked ground beef, broth, carrots, celery and zucchini into the slow cooker.

3. Cook on high for 6-8 hours or low for 3-4 hours. If you’re using an instant pot, use high pressure for 15 minutes.

4. Once cooked, remove the lid and add the kale. Let it wilt for 2-3 minutes stirring occasionally.

Makes 6 servings

Nutrition:

Cals: 294 calories
Protein: 34g protein
Carbs: 11g
Fiber: 3g
Fat: 12g

*For higher carb option, serve with bread or substitute sweet potato for carrots when cooking.