There’s something about the heartiness of this soup that makes it feel like such nourishing comfort food to me. Packed with seasonal winter veggies (onions, carrots, turnips, celeriac) and grass-fed beef, this is a meal that truly satisfies, even without grains on the side.

Quite sadly, soup lovers do not inhabit our home (other than my lone self). It takes real creativity on my part to come up with soups that I can serve more than once without hearing, “We’re having soup again?”. This soup went over particularly well, though, with emptied bowls and sweet utterances of “you can make this one again, Mommy”.

Another perk of this particular soup is that it is completely GAPS friendly. Even on the Intro diet, as soon as you’re past blended soups, this one could fit into your repertoire. (Three cheers for variety!)

I had been inspired by this version of Hamburger soup, as well as the one in Simple Food {for winter}, but neither was exactly what I wanted so I came up with this version that suited our dietary restrictions and what I had in the house just right.

Hamburger Soup

Yield 4 -6


  • 1 1/2 lbs beef (grass-fed is best, and you could also sneak a bit of ground liver into this pretty easily)
  • 1 large onion
  • 1 cup sliced carrots
  • 1 cup diced turnip (I like mine on the smaller side)
  • 1 cup chopped celeriac (you could substitute celery if not on the GAPS Intro)
  • 6 cups beef bone broth (leftover roast drippings are good to add, too)
  • 1/3 cup red lentils (optional and not legal for GAPS Intro)
  • 1 small can tomato paste (you could also substitute diced tomatoes, but the paste adds a nice thickness to the broth)
  • 1 1/2 tsp salt (depending how salty your broth is or simply to taste)
  • Ground pepper to taste
  • 3-4 garlic cloves OR 1 tsp garlic powder
  • 1 tsp each- oregano, thyme, parsley


  1. Starting with a Tbsp or two of butter or beef tallow, fry the onions and ground beef in the bottom of a large pot.
  2. Add all chopped veggies, and saute for a few minutes.
  3. Add broth, tomato paste (or tomatoes), and lentils (if using). Bring to a boil, turn burner to low-med and let simmer for 30 min with the lid on.
  4. Add seasonings, taste and adjust.

Courses Main Course


If your family eats dairy, this is also very nice with shredded cheese on top.

It freezes well and you could easily double the recipe (you’d need a large stock pot) to serve for dinner one night and put an extra meal away for another night.

Looking for more GAPS recipes and resources?

Cara from Healthy, Home & Happiness has several amazingly helpful resources for those on GAPS:

  • 30 Days on the GAPS Introduction Diet- What Can I Eat Now? This is an essential guide to helping you get started and get through the chalenging early days and weeks of the intro diet!
  • Grain Free Meal Plans Freezer Cooking Guide. Prepping meals and meal components ahead of time is a HUGE sanity and time saver when you’re doing gaps, and this ebook guides you through the process of stocking your freezer to make life on GAPS easier.
  • Grain-Free Meal Plans. Do you prefer to just let someone else do the thinking and planning for you, and follow along a pre-made menu plan? Then you’ll definitely want to check these GAPS-friendly plans out.

What are your favorite seasonal, comfort foods for winter?