Whole30 Beef And Vegetable Soup Recipes

WHOLE30 VEGETABLE BEEF SOUP

Steps:

• Turn the IP onto saute mode. Brown the beef, crumbling it while it cooks, drain any extra grease. Add the 1 chopped onion, 3 chopped garlic cloves, and tablespoon of rosemary and saute for another minute.
• Add the 1 tsp salt, 1/2 tsp pepper, 1 1/2 tbsp coconut aminos, 1 tbsp tomato paste, 5-6 diced potatoes, 1 cup cut carrots, can of diced tomatoes, and beef broth. Pop the lid on and lock the pressure valve to "seal". Set to cook on soup mode for 4 minutes.
• After the cook is done, release the pressure by turning the pressure valve on top. Once the pin drops open the lid and stir in the 1 - 1.5 cups frozen green beans. The soup will be hot enough to cook them through.
• In a large pot over medium heat brown the ground beef, crumbling while it cooks. Drain any excess grease.
• Add the 1 chopped onion, 3 chopped garlic cloves, and tablespoon of rosemary and saute for another couple minutes.
• Add the 1 tsp salt, 1/2 tsp pepper, 1 1/2 tbsp coconut aminos, 1 tbsp tomato paste, 5-6 diced potatoes, 1 cup cut carrots, can of diced tomatoes, and 32 oz beef broth. Give it a good stir to mix. Let the soup simmer until the carrots and potatoes are cooked through (fork tender), about 15 minutes.
• Take the soup off the heat and stir in the frozen green beans.
• To store the soup, place the completely cooled soup in an airtight container. Place in the fridge for up to 5 days
• You can also freeze the soup for a longer shelf life. Place the completely cooled soup in a freezer safe airtight container. Freeze for up to 3 months.

WHOLE30®-FRIENDLY BEEF AND VEGETABLE SOUP

Steps:

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

WHOLE30® BEEF AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.
• Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.
• While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.

30 MINUTE VEGETABLE BEEF SOUP

Steps:

• PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
• ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
• Cover and cook 15 minute or until vegetables are tender.
• Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.