Loaded Bacon Burger Soup
I had a huge pot of beef stock simmering away on the stove recently and wanted something new to use it in right away. I used to make a killer cheeseburger soup in our pre-paleo days, but it contained Velveeta, all purpose flour, potatoes and sour cream. We do eat high quality dairy products from time to time, and everyone but me occasionally eats white potatoes (I’m still in weight loss mode), but I wanted to come up with a recipe we could all eat. I thought about all of my favorite bunless burger toppings, and other than pineapple, jalapenos and banana peppers, this is all of it! It’s really easy to tailor this soup to your liking–omit what you don’t like, add more of what you like, and/or add your own favorite burger toppings. My finished product does not resemble the stuff I used to make in the least, but once I got to this point, it was so good, I didn’t want to mess with it by trying to add anything to thicken it up.
Serves: 6Serves: 6
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large stock pot or Dutch oven over medium high heat , cook bacon until crisp, about 7-8 minutes. Remove to towel or plate but do not remove bacon grease from pot.
- Place ground beef in the same pot, season very lightly with salt and pepper and begin to brown. When beef is halfway browned, add onion and continue cooking until beef is completely browned.
- Add dry mustard, pickles, tomatoes and broth. Bring to a soft boil, reduce heat and simmer for 10 minutes.
- Add spinach or kale and stir just until it begins to wilt, about 2-3 minutes. Remove from heat.
- Add bacon and salt and/or black pepper to taste.
- Serve in individual bowls garnished with diced avocado or a scoop of guacamole, if desired.
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