Hamburger Soup
🍳 Cook: 345 min
Ingredients
| 1/2 | red onion, sliced | |
| 10 | mushrooms, chopped | |
| 20 | Brussels sprouts, halved | |
| 1/4 cup | 60 ml | red palm oil, melted |
| — | Himalayan rock salt, to taste | |
| 1 | yellow bell pepper, sliced | |
| 1 lb. | 455 g | grass-fed, regular ground beef |
| 3 cloves | garlic, minced | |
| 6 sticks | celery, chopped | |
| 4 cups | 960 ml | homemade beef stock, with fat |
| 2 cups | 480 ml | organic whole tomatoes, chopped |
| 1 tablespoon | 15 ml | organic tomato paste |
| 1 | bay leaf | |
| 1 teaspoon | 5 ml | oregano, dried |
| Pinch | cayenne pepper | |
| 1/4 cup | 60 ml | parsley, fresh, chopped |
Instructions
Total Cooking Time: 5 hours 45 minutes. Servings: 6.
In a pan, brown ground beef over medium-high heat for about 10 minutes. Place bell pepper, mushrooms, brussels sprouts, onions, cover with palm oil and salt and pepper. In the oven, roast veggies for 30 minutes at 350 Fahrenheit. In Crock Pot, add browned beef, celery, garlic. Add in remaining ingredients, cover and cook for 5 hours on LOW. Stir in the roasted vegetables and chopped parsley. Serve hot.