Low-Carb Ground Beef Taco Soup

This is a rich, hearty Low-Carb Ground Beef Taco Soup (or Keto Hamburger Soup). It’s packed with flavor from ground beef, diced bell peppers, warm spices, and a rich tomato broth, finished with sour cream and chopped green onions.

Ingredients

For the Soup Base

• 1 lb (450g) Ground beef (80/20 or lean)

• 1 tbsp Olive oil or butter

• ½ cup Yellow onion, diced

• 1 large Red bell pepper, chopped

• 2 cloves Garlic, minced

• 1 tbsp Tomato paste

• 1 canned (14.5 oz) Diced tomatoes (or fire-roasted diced tomatoes)

• 4 cups Beef broth

• 2 tbsp Taco seasoning (or 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp oregano)

• Salt and black pepper to taste

For Serving / Garnish

• Sour cream or Greek yogurt

• Green onions (scallions), thinly sliced

• Fresh cilantro or parsley, chopped

Instructions

1. Brown the Beef: Heat the oil/butter in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5–7 minutes). Drain excess fat if desired.

2. Sauté Aromatics: Add the diced onion, red bell pepper, and garlic to the pot with the beef. Cook for 3–4 minutes until the vegetables begin to soften.

3. Add Seasonings: Stir in the tomato paste and taco seasoning blend, cooking for about 1 minute until fragrant.

4. Simmer: Pour in the canned diced tomatoes (with juices) and beef broth. Stir well to scrape up any flavorful browned bits from the bottom of the pot. Bring to a boil, then lower the heat to medium-low and simmer uncovered for 15–20 minutes until the broth thickens slightly and the flavors meld.

5. Garnish & Serve: Ladle the hot soup into bowls. Top each serving with a dollop of sour cream, sliced green onions, and fresh chopped cilantro.