Hamburger Soup


  • 2 lbs Ground Elk, Chicken, Turkey or Ground Beef (I used elk)
  • 1 Quart Organic Beef Broth
  • 14 oz Can Diced Tomatoes, Puree’d
  • 3T Tomato Paste
  • 200g Yellow Onion, diced
  • 400g Celery, diced
  • 400g Carrots, sliced
  • 200g Red Bell Pepper, diced
  • 8oz Fresh Green Beans, chopped
  • 14oz Golden Potatoes
  • 1t Salt
  • 1t Pepper
  • 1t Basil
  • 1t Thyme
  • 2 Cloves Garlic, minced
  • 1/2t Oregano


  • In a large soup pot, brown meat, when almost cooked through add diced onion and garlic.
  • Add in your potatoes, veggies, tomatoes, seasonings, broth and simmer on low-medium heat for 15-20 minutes, stirring occasionally until veggies and potatoes are tender.
  • Top with cheese and greens if desired!

I weighed the entire batch in ounces, and then divided my recipe into that many servings. Mine came out as 114 ounces, so I made it 114, 1 ounce serving.

Macros per 1 oz serving: 0.3F 1.5C 1.9P

My serving was 16oz, which came out to 5.2F 24.3C 31P