Don't Lose This Recipe

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!


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


  1. Melt one tablespoon of coconut oil in a skillet. Add the grassfed beef and brown until cooked through.
  2. 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.
  3. 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.
  4. 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).
  5. 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

Don't Lose This Recipe

1 Comment

  1. Pat

    Your recipes are really great always won’t to try them thank you for them

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Don't Lose This Recipe

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