Whole30®-Friendly Beef and Vegetable Soup

Serve this hearty and delicious Whole30®-friendly beef and vegetable soup to a crowd or keep some for leftovers since it tastes even better the next day.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 308 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup chopped carrots
• 6 cloves garlic, minced
• 1 cup chopped fresh green beans
• 2 tablespoons tomato paste
• 2 small zucchini, sliced
• 1 medium yellow onion, chopped
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon dried basil, or to taste
• 1 teaspoon ghee (clarified butter), or as needed
• 2 pounds 95%-lean ground beef
• 6 medium russet potatoes, peeled and cubed
• 2 (32 ounce) cartons bone broth
• smoked sea salt to taste (optional)
• 0.5 medium head cabbage, chopped

Recipe Instructions

Step 1

Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.

Step 2

Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.

Step 3

Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.

Step 4

Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.

Step 5

Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.