Best Whole30 Friendly Beef And Vegetable Soup Recipes

WHOLE30® BEEF AND VEGETABLE SOUP

Whole30® Beef and Vegetable Soup image

This pot of Whole30® soup is quick, easy, and satisfying, and can be modified to fit whatever ingredients you have laying around.

Provided by Biondini

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
2 medium potatoes, diced
1 medium onion, diced
4 medium carrots, chopped, or more to taste
2 stalks celery, chopped, or more to taste
2 teaspoons salt
4 cups vegetable broth
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 bay leaf
1 pound ground beef

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.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 26.4 g, Cholesterol 47.3 mg, Fat 18.7 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 4.9 g, Sodium 1390.3 mg, Sugar 7.6 g

WHOLE30 VEGETABLE BEEF SOUP

Whole30 Vegetable Beef Soup image

A delicious Whole30 Soup recipe that is full of flavor - hamburger, potatoes, carrots, onions, green beans and herbs.

Provided by Susie Weinrich

Categories Dinner Soup

Time 39m

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 medium sized yellow or white onion (diced )
3 fresh garlic cloves (chopped)
1 tbsp fresh rosemary (chopped (can sub thyme))
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp coconut aminos
1 tbsp tomato paste
5-6 yukon gold potatoes (1 inch dice )
1 cup carrots, cut (1 inch )
1 14.5 oz can diced tomatoes , not drained! (can use hot rotel tomatoes for a little spice!)
32 oz beef broth
1 cups frozen green beans (up to 1 1/2 cups)

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.