Vegetable beef soup a quick and easy way to load up on a lot of vegetables and enjoy a comforting bowl of nutrient density. Eating a big bowl of it makes me feel like I’ve made a solid health decision — but without sacrificing flavor. It’s also very versatile — I’ve included some variations to make it different, but I’m sure you could come up with more. I hope you enjoy it!
VEGETABLE BEEF SOUP
Full of vegetables and omega-3 rich grassfed beef, this simple, but delicious Paleo Vegetable Beef Soup will give you plenty of nutritional bang for your buck!
- 1 pound grassfed beef
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 cup carrots, sliced
- 1½ cups jicama, diced
- 1 28-oz. can diced tomatoes
- 2 teaspoons minced garlic
- 1 cup beef broth
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon dried parsley
- 1½ teaspoons Italian seasoning
- 1 cup frozen green beans
- 2 cups kale, chopped into small pieces
- Melt one tablespoon of coconut oil in a skillet. Add the grassfed beef and brown until cooked through.
- Set the grassfed beef aside. Add the other tablespoon of coconut oil to the skillet and saute the onion for about 5-7 minutes, until translucent and tender.
- In an enameled dutch oven or large stockpot, add the beef and onions, carrots, jicama, tomatoes, garlic, beef broth and seasonings. Bring to a boil over medium heat.
- Add green beans, cover, and reduce heat to medium-low. Simmer for 25 minutes or until carrots are tender (jicama will remain slightly crisp, but shouldn’t be hard).
- Add the kale and simmer for an additional 5 minutes until wilted.
– There are several ways to switch up this recipe:
– Instead of jicama, add white or sweet potatoes or butternut squash
– Instead of chopped kale, add chopped spinach
– If you eat quinoa, you could add some in for additional protein