Hamburger Soup
with lettuce, tomato, and onion salad

Name: Hamburger Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Zucchini, chopped; 1 Bell peppers, red, chopped; 2 cloves Shallots, diced; 2 cloves Garlic, diced; 1 Tbsp Oil, cooking; 1 lb Beef, ground; 1 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Black pepper; 5 cups Stock, beef (sub any type stock); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); for serving Hot sauce (opt); 1/4 Onions, red and medium, very thinly sliced; 1 Tbsp Vinegar, white wine; 2 tsp Lemon juice; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 1 heart Lettuce, romaine, torn or chopped; 1 Tomatoes, medium, halved and sliced

Active: 35 Total: 35

Original GF Paleo Vegetarian

We had a lot of fun creating this deconstructed burger soup, right down to the classic toppings that we transformed into a side salad.

Ingredients

Metric

Servings:

Hamburger Soup:

Zucchini - 12 oz , chopped
Bell peppers, red - 1 , chopped
Shallots - 2 cloves , diced
Garlic - 2 cloves , diced
Oil, cooking - 1 Tbsp
Beef, ground - 1 lb
Paprika - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Stock, beef - 5 cups (sub any type stock)
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Hot sauce (opt) - for serving

Lettuce, Tomato, and Onion Salad:

Onions, red and medium - 1/4 , very thinly sliced
Vinegar, white wine - 1 Tbsp
Lemon juice - 2 tsp
Mustard, Dijon - 2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp
Lettuce, romaine - 1 heart , torn or chopped
Tomatoes, medium - 1 , halved and sliced

Prep

Zucchini / Bell peppers / Shallots / Garlic / Onions - Prep as directed. Combine zucchini and bell peppers in one container. Combine shallots and garlic in another container. Store onions separately. (Note: The onions will be served raw in the salad. If you’d like to take a little of the bite out of them you can soak them in cool water in the fridge until ready to use.) (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Tomatoes - Prep as directed.

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Make

Heat a large saucepan (use one with a lid) with cooking oil over medium heat. Add beef, shallots, and garlic and saute, breaking the beef apart until cooked through, 6 to 8 minutes. Drain off any excess fat, if needed.
Stir paprika, salt, and black pepper into beef until no dry spots remain.
Pour stock and tomatoes (including liquid) over beef and bring to a simmer. Stir in bell peppers and zucchini.
Cover soup and reduce to a low simmer. Simmer until zucchini and bell peppers are tender, 8 to 10 minutes.
Taste soup and season with some more salt and pepper, if needed. Stir in some hot sauce if you'd like it spicy.
Toss lettuce, tomatoes, and onions in vinaigrette until dressed to your liking.
Serve soup with salad on the side. Enjoy!

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Hamburger Soup with lettuce, tomato, and onion salad