Hearty Paleo Vegetable Soup - Lunch Version
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.
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
- 1 tablespoon chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- In a large stock pot, brown ground beef and sauté onions. Drain fat if necessary.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large stock pot, brown ground beef and sauté onions. Drain fat if necessary.
- Add beef broth, celery, tomatoes, carrots, sweet potatoes, salt and pepper. Bring to a boil. Then reduce heat, cover and cook 30-45 minutes.
- Top with fresh parsley, serve and enjoy!
17 Comments
Join the discussionThis is the best vegetable soup I have EVER had! YUM YUM YUM!
Do you peel the sweet potatoes first?
Yes please peel.
How many calories per serving?
Jennifer – our Diet Menu recipes are the only recipes that have nutritional information. However here is the link to the site we use to determine the information. http://caloriecount.about.com/…
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
Yes you certainly could do that on low for I’d say 6 hours.
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!
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 🙂
Great idea Christina! Thanks so much for sharing with us!
What is a serving size,1 cup?
Mary – I would estimate that a serving would be more like 1.5-2 cups.
Would it taste alright with chicken broth as the base? Has anyone tried this?
Yes Allie – it would be tasty with chicken broth as the base as well!
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.
Can I use ground turkey?
Yes, you definitely could!