Hearty Paleo Vegetable Soup - Lunch Version

Plan This Recipe Print

Hearty Paleo Vegetable Soup - Lunch Version

Christine
The Cook
4 Servings
10 Ingredients
17 Comments

Vegetable soup doesn't have to rely on just white potatoes and corn to be filling. This Hearty Paleo Vegetable Soup calls on sweet potatoes, carrots, tomatoes, and celery to add some variety to your plate and complement the flavors of humble ground beef in this easy to make meal.

4 Servings
10 Ingredients
17 Comments

Ingredients

  • 1 pound Ground Beef
  • 2 cups dice Onion
  • 3 cups Beef Bone Broth/Stock
  • 2 cups dice Celery
  • 2 cups dice Tomato
  • 2 cups dice Carrot
  • 2 cups peel and dice Sweet Potato
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 1 tablespoon chop Parsley, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large stock pot, brown ground beef and sauté onions. Drain fat if necessary.
  2. 4769219 Upgrade to a paid membership 59141 to unlock all instructions 24525
  3. 5080184 Upgrade to a paid membership 23775 to unlock all instructions 1773
  4. 92634 Upgrade to a paid membership 88462 to unlock all instructions 64686

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 4993244 Upgrade to a paid membership 8912 to unlock all instructions 72636

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large stock pot, brown ground beef and sauté onions. Drain fat if necessary.
  2. Add beef broth, celery, tomatoes, carrots, sweet potatoes, salt and pepper. Bring to a boil. Then reduce heat, cover and cook 30-45 minutes.
  3. Top with fresh parsley, serve and enjoy!

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
288
Total Fat
12g
Saturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
Sodium
812mg
Total Carbohydrates
18g
Fiber
4g
Sugar
8g
Protein
26g
WW Freestyle
6

17 Comments

Join the discussion
  1. After cooking and draining the beef and onions, could it all be cooked in a slow cooker? Does it need to come to a boil first? Thank you

  2. I found that 3 cups broth yields very little soup. I put in 64 oz. total. Also used the vegetables I had; asparagus, Brussels sprouts, radishes, and tomatoes. Haven’t tasted it yet, but hope it’s good!

  3. we pulverized the veggies in this recipe, as we’re not big fans of carrots or celery. Now, once the liquid is drained, this makes AWESOME taco meat. I like it even better than the soup 🙂

  4. I made and froze this, and then later reheated it for my family for a lunch during our first week doing the Whole30. Husband and son liked it, I loved it. We did use chicken broth as the base. It feed myself, husband, 9 yr old son (big eater sometimes), and 15 mo old with leftovers.