Slow cooker cheeseburger soup, a recipe for 8 servings.


1 tsp avocado oil or olive oil

1 large yellow onion, diced

4 fresh garlic cloves, minced

1 1/2 lbs grass-fed ground beef

1 tbsp smoked paprika

1 tbsp dry mustard

1 (15oz) jar organic tomato sauce

6 cups beef bone broth

1 large carrot, peeled and chopped

3 celery stalks, chopped

1 or 2 red or orange bell peppers, seeded and diced

2 cups chopped mushrooms, like buttons or crimini

sea salt and freshly ground black pepper to taste, about 1/2 tsp each

Garnish ideas.

1 cup shredded cheese

chopped pickles

diced or sliced fresh onions

fresh tomato slices

slow cooker cheeseburger soup


Heat a large skillet or cast iron over medium-high heat, add in your oil and sautee the onion until translucent, about 3 minutes.

Stir in the garlic and cook for about 1 minute, until fragrant

Add in the ground beef and crumble with a wooden spatula while it cooks

Stir often for about 6-7 minutes, or until meat is no longer pink and nicely browned.

Sprinkle with sea salt, pepper and all seasonings and stir to combine. Drain any excess grease.

Transfer the cooked meat to your slow cooker, and add in the remaining soup ingredients. Stir well to combine everything.

Cook on high heat for 3-4  hours or on low heat for 6-8 hours or more.

Once your soup is ready, ladle it into bowls and sprinkle it with shredded cheese, onions and pickles if desired.

slow cooker cheeseburger soup