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Hearty Hamburger Soup

Angela Litzinger at test.angelaskitchen.com adapted from Phyllis Blickensderfer @ Grammy Blick's Bible Reading
Course beef, dairy free, gfcf, gluten free, main dish
Servings 8


  • 1 pounds lean ground beef or ground venison or beef/venison mixture
  • 1 cup finely chopped onions
  • 1 clove garlic minced (or garlic powder added with seasonings)
  • 4 small cubed potatoes or sweet potatoes
  • 2 1/2 cups chopped carrots
  • 1/3 cup chopped celery
  • 15.5 ounce canned diced tomatoes with garlic and onion
  • 1/2 cups lentils
  • 1 teaspoons Italian seasoning
  • salt and pepper to taste
  • 3 cups gluten free beef both
  • Optional: 2 1/2 ounce bag frozen corn


  • Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker. Cover. cook on high of 1 hour.
  • Add lentils, seasonings, and stock. Stir. Cover and cook on high 3-4 hours until veggies and lentils are tender. If desired add a 10 ounce package of frozen corn right at the end and stir in.
  • To freeze: Cool. Divide between 2 or 4 freezer bags (this depends on the size of your family). Remove as much air as possible, seal, label, freeze.
  • To serve: Thaw Reheat until warmed through.