This hamburger harvest soup has been on rotation often this fall. We have an abundance of fresh beets, carrots and zucchini, and this is one of my favourite ways to enjoy them. Plus, it takes less than 30 minutes to make!
I like to make a big pot so we can have leftovers for lunch, but feel free to halve this recipe.
To make this recipe extra quick and easy, I shred all the vegetables through the food processor. The shredded veggies cook quickly, are easy for the little kids to manage, and are still an enjoyable texture for Jon and I.
If you don’t have a food processor, you can use a box grater, or chop the veggies up into any shape you like. Keep in mind, bigger pieces will require more cooking time.
4 lbs ground beef (Yep – I like it meaty.)
1 large onion or two medium onions, chopped
4 cups bone broth
1 tsp salt
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chill powder
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/8 cayenne pepper
3 medium beets, shredded
3 medium carrots, shredded
1 medium zucchini, shredded
In a large soup pot, cook the ground beef and onion over medium heat.
Add the garlic and bone broth to the pot, and bring it up to a simmer. I used homemade bone broth that had a nice smokey flavour from some smoked chicken carcasses that I used. I highly recommend adding some smoked flavor if you can. Smoked salt would be awesome.
Once the meat and broth are simmering, add in all the remaining spices and vegetables. Bring the soup back up to a simmer and let it cook with a lid on, for 5-10 minutes, until the beets and carrots are tender.
This soup is really yummy with a scoop of plain greek yogurt on top, or a small heap of sauerkraut, and avocado.
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