Raw ground beef formed into a round, topped with curly parsley.
Simple ingredients, ready to turn into a cozy broth. Photo by Call Me Fred on Unsplash

Ground Beef Soup

A cozy, minimal soup built from ground beef and bone broth. Version 1 is strict-carnivore; Version 2 adds gentle spices if you’re experimenting.

Servings: 2–3 | Prep: 10 min | Cook: 15–25 min | Total: 25–35 min.

Warm ground beef in patterned bowl with a soft egg on top.
Ladle, sip, breathe… grounding warmth in one bowl. Photo by Shawn Rain on Unsplash

Ingredients — Version 1 (Strict / Carnivore)

  • Ground beef 2 lb (80/20 or 85/15; grass-fed/finished if possible)
  • Bone broth 2–3 frozen cubes (or ~1–1½ cups liquid)
  • Fine sea salt, to taste
  • Optional: raw butter (¼ stick) to finish
  • Optional sides: 3–4 eggs (boiled, scrambled, or sunny-side up), Greek yogurt 4–8 oz

Ingredients — Version 2 (With Spices, optional)

(Everything above, plus:)

  • Pepper soup seasoning 2 tsp (Calabash nutmeg, Negro pepper/Uda seeds, Alligator pepper/Atariko)
  • Fresh yellow pepper 1–2, chopped (adjust to heat)
  • Garlic 3–5 cloves, minced
  • Fresh ginger 1 thumb-size piece, grated

Equipment

  • Nonstick or stainless sauté pan with lid
  • Wooden spoon
  • Stovetop

Instructions — Version 1

  1. Brown: Add ground beef to a dry pan over medium heat. Break up with a spoon. Cook 5–8 min, stirring, until mostly browned.
  2. Broth: Add 2–3 broth cubes (or liquid broth). If you prefer more liquid, add ½–1 cup water.
  3. Simmer: Cover and cook 5–8 min more, to your preferred doneness. Season with sea salt to taste.
  4. Serve: Ladle into bowls. Finish with raw butter (optional). Add eggs and/or Greek yogurt if using.

Instructions — Version 2 (Spiced)

  1. Aromatics (optional): After the first 5–8 min of browning, stir in garlic and ginger for 1 min.
  2. Season: Add pepper soup seasoning and fresh yellow pepper; stir 30–60 sec.
  3. Broth & simmer: Add bone broth (and water if desired). Cover; simmer 5–8 min. Salt to taste and serve.

Serving ideas

  • Simple bowl as-is; or with butter melted on top.
  • Pair with eggs (boiled with runny yolks, which is my favorite) or Greek yogurt on the side.
  • Optional wine/beer pairing… follow preference and context.

Notes

  • Version 1 mirrors my current approach; Version 2 reflects how I used to make it with spices.
  • For a thinner soup, add more water/broth; for richer body, reduce uncovered a few minutes.
  • Storage: Refrigerate 3–4 days; freeze up to 3 months.

Reflection

After your first few sips, pause. What shifts in your body—jaw, shoulders, belly, breath?

  • Warmth (0–5): how cozy does it feel?
  • Tension (0–5): any release?
  • Satiety (0–5): satisfied but light, or heavy?
  • Calm (0–5): mind feels steadier?
  • Ingredients note: does butter, eggs, or yogurt change how you feel?
  • Timing note: lunch vs. late evening—any sleep difference?

Pick one small tweak for next time (broth strength, spice/no spice, slower sip) and jot a one-line note.

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This recipe is educational and not medical advice. Please personalize choices with a qualified clinician, nutritionist, or registered dietitian if needed. For food safety, rely on internal temperature (ground beef is commonly cooked to 160°F/71°C) rather than time alone.

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