Go Back
+ servings
Print Recipe
4.98 from 34 votes

Hearty Keto Hamburger Soup | Whole30 & Paleo

This amazing hamburger soup recipe combines ground beef, diced tomato, green beans, banana peppers, & beef broth to make an easy, cozy, low-carb meal!
Prep Time5 minutes
Cook Time30 minutes
Course: Soup/Main Dish
Cuisine: American
Method: Stove Top/ Crockpot/ Insta Pot
Servings: 8 servings
Author: Ashley McCrary


  • 1.5 lbs ground beef
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 small yellow onion diced
  • 1 28 oz can diced tomatoes undrained
  • 3/4 cup banana peppers
  • 1/3 cup banana pepper brine juice
  • 1 6 oz can tomato paste
  • 4-5 cups beef broth
  • 2 tsp Italian Seasoning
  • 1 tsp onion powder
  • Salt and Pepper to taste
  • 1 12 oz bag green beans frozen, fresh or canned



  • Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and cook until brown, 4 to 5 minutes.
  • Transfer the bag of green beans to the beef and combine together with a spoon.
  • Add the broth, canned tomatoes (with liquid), tomato paste, banana peppers and juice, onion salt, Italian seasoning, salt, and pepper. Stir to combine.
  • Bring to a boil, then reduce the heat and simmer until the green beans are very tender, 30 minutes.
  • Divide among bowls and enjoy!


  • Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
  • Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato paste, banana peppers and juice, onion salt, Italian seasoning, salt, and pepper. Stir to combine.
  • Cover and cook on LOW for 6 to 8 hours.
  • Divide among bowls and enjoy!


  • Turn on the Instant Pot and set to sauté and allow time to heat up
  • Add 1 tbsp ghee and place the minced garlic, onions and hamburger meat, around 3-4 minutes
  • Turn the settings on the instant pot to high pressure. Once this setting is on, add the rest of the ingredients for the soup.
  • Lock the lid making sure the top vent is sealed. Cook on high pressure for 10 minutes.
  • Once the cook time is over,do a quick release to remove the pressure.
  • Stir together with a wooden spoon and divide among bowls and enjoy!


Expert Tips

  • Using fresh green beans will make a big difference. If you only have frozen or canned green beans, those will absolutely work, too, but fresh is always best.
  • Stove Top Version: The longer it simmers, the better flavor the hamburger soup will have.
  • Compliant banana peppers can be a little harder to find. You can find compliant peppers at Whole Foods, Thrive Market, and other health food stores. Always make sure to read the instructions.
  • Feel free to add additional veggies as desired– carrots, corn, celery, potatoes, bell peppers, red onions, and other vegetables make great additions. Just keep in mind that they may not be keto or whole30 compliant. 
  • If you want to add some heat to this hamburger soup, feel free to add a little bit of chili powder or cayenne pepper. 

Storage Tips

Store leftover soup in a glass container and store it in the fridge for up to one week. I like using glass containers because I find that the leftovers stay fresher longer, but you can use any airtight container you have on hand. 
To freeze, store in freezer-safe containers or a freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat. 


Calories: 201kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 673mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 3mg