Paleo Dump Soup

You have heard of dump cake? Well this is dump soup!  You basically just dump everything into the crockpot and walk away.  In a few hours, you have a delicious soup ready to eat!

Gather Up:

  • 1-1/2 to 2 pounds elk burger (or meat of your choice, preferably grassfed of course)
  • 1 tablespoon coconut oil (not pictured here)
  • 3 quarts of water
  • 1/2 pound of fresh mushrooms, chopped
  • 2 each of carrots, celery and parsnips, peeled and chopped
  • 1 yellow onion, chopped
  • 1 pint jar of tomatoes, or cut up about 3 romas.
  • 2 cloves of garlic, minced
  • 1 teaspoon of black pepper
  • 1 tablespoon of basil
  • 3 teaspoons beef bouillon
  • 1 can of tomato sauce (14 oz)

Melt the coconut oil in a pan and cook the burger.  Make sure to drain the fat.  While meat is cooking, pour the water into the crockpot and chop up the veggies.

Dump veggies and everything else into the crockpot and then add the cooked burger.  Set crockpot for the desired cooking time, 4 to 8 hours.  Yummy!


3 responses to “Paleo Dump Soup

  1. Lindsey in AL

    I have made something similar to this for years, adapted from the Better Homes plaid cookbook. They call it “hamburger vegetable soup” and my whole family loves it. I tend to “dump” in what leftover veggies I have hanging around the fridge for the last hour or so of cooking. I add bay leaf and use chicken stock (because I never make beef stock) and add some Worcestershire sauce to make it look and taste a little more “beefy.” A teaspoon or two is all it takes for my 7 quart crock. I think I need to put this on the menu for next week.
    PS- having more leftover Thai curry for lunch today- can hardly wait 🙂

  2. Just made this yesterday, but with chicken…the easiest and best soups ever!

  3. Pingback: Barbecued Thai Pork | Purely Primal