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I ask you, when there’s a nip in the air, is there anything more wonderful than a warming bowl of soup? If you’ve been around me for a while, you know that I’m a huge soup fan. It’s maybe one of my favorite one-dish meals. I even have it for breakfast sometimes!
My first experience with hamburger soup was on a camping trip. My mother-in-law made hamburger soup on our little camp stove. As I recall, there was lots of red wine that evening; in the soup, and in us! She put the raw ground beef and uncooked pasta noodles in the pot with the vegetables, and everything just sort of cooked together. It was kind of magical, eating this simple, delicious, and warming soup around the campfire as we sipped wine. Good times.
Fast forward, decades later. No more wine. No more pasta. But WAIT! There is now an AIP pasta on the market. THIS IS NOT A DRILL, PEOPLE. Jovial, a company that makes gluten free pastas, has come out with cassava pasta. Real pasta! So that’s the fusilli pasta in this recipe.
May this soup warm and nourish you, and bring to mind special times with family.
- 1 lb. grass-fed ground beef
- 1 cup chopped onion
- 1 cup sliced carrot
- 1 cup sliced celery
- 1 tsp sea salt, or to taste
- ½ cup organic pumpkin puree
- ¼ grated beet
- ¼ cup red wine vinegar
- 1 tablespoon dried basil
- 4 cups bone broth (beef preferred)
- 1 cup uncooked Jovial cassava fusilli, or other AIP-friendly pasta
- In a large pot over medium high heat, brown the hamburger with the onion, carrot, celery, and salt.
- When hamburger is browned and onions are translucent, add pumpkin, beet, vinegar, and basil. Stir to combine. Add broth and pasta. Stir again.
- Reduce heat to medium low. Cover and simmer for 15 minutes. Taste for salt, and adjust, if desired. Serve with some AIP-friendly crackers and fresh fruit.
9 comments
Although I’ve not made this recipe, it sounds delicious. I use a similar recipe from another AIP healing cookbook. My comment is about the price of the Jovial Cassava Fusilli: over $9 per 8 oz. box! I cannot justify this price when there are children in the U.S. that go hungry every day. An alternative is to make a tapioca or arrowroot and coconut flour (along with other ingredients) dumpling that is dropped into the hot broth. Their consistency is similar to that of pot stickers. They are a fraction of the cost of the recommended fusilli. Paleo cooking can be expensive. Let’s make it more affordable so that more warriors can join us in our efforts.
Hey Kathleen! Thanks for the comment, and to address your concern with the price, we hope we are making it clear that it is not a requirement to use expensive cooking ingredients to heal with AIP. That being said, some folks are happy to spend their money to have a treat or something that feels “special” and helps them cope with not having to have some of their favorites long-term. Food access and insecurity is a BIG issue in our community, and one that we’ll continue to address next year. You can read this post for a start: https://autoimmunewellness.com/food-insecurity-and-the-autoimmune-protocol/
Where are you buying the pasta for that much? I just bought a bunch for 2.50 a box. They are regularly 3.99 a box at sprouts, and are on sale often! I have never spent more than 3.99 for an 8 Oz box. I think thrive has them too. Don’t ever spend 9 dollars for the jovial pasta!
Yes, never the $9 mentioned. It’s only $3.99/box at the most in California. Good stuff too!
Kathleen, yikes, where was that price for Jovial pasta? Look elsewhere. I bought an 8 oz box for $3.59 at Whole Foods. Same price at 2 different Philadelphia area stores. This pasta is definitely worth every penny of $3.59.
Well, this is a winner and on our weeknight rotation. Pumpkin sauce was great addition (in lieu of tomatoes I’m guessing). This was perfect the week after thanksgiving because we had a little bit of everything leftover and needed a break from Turkey.
Thanks for sharing!
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I’ve made this recipe a few times now, and both my 7-year-old and 10-year old boy loves it! The only request from my family is to leave out the carrots, since they don’t like cooked carrots in anything. Has anyone tried any other vegetables in this soup instead?
Heather, have you tried parsnips?