Hearty Ground Beef & Veggie Soup
Egg Free, Nut Free, Paleo Option
This simple 30-minute tomato-based soup is a delicious, balanced meal made with lean beef, potatoes and veggies. It’s filling, budget friendly and freezes well, too! You can make it on the stove or in an Instant Pot with minimal effort or fuss. Frozen veggies can be used to save time. It would be perfect served on a chilly day with a big slice of your favorite gluten-free bread or roll.
Nutrition per Serving:
Calories: 305 | Carbs: 32 g | Fat: 6 g | Protein: 23 g
Makes6 servings
Preparation Time10 min
Cooking Time37 min
Dietary RestrictionsNut Free, Egg Free
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (455 g) ground beef (I like 90% lean)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium-sized russet potatoes, peeled and diced (see Cooking Tips for Paleo option)
- 1 cup (100 g) diced green beans, fresh or frozen
- 1 cup (130 g) diced carrots, fresh or frozen
- 1 cup (150 g) peas, fresh or frozen
- 4 cups (946 ml) beef broth
- 1 (28-oz [800-g]) can diced tomatoes
- 1 (15-oz [425-g]) can tomato sauce
- 2 tablespoons (30 ml) coconut aminos
- 2 teaspoons (4 g) Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- Fresh parsley, for garnish (optional)
INSTRUCTIONS:
-
In a large pot, heat the olive oil over medium-high heat. Add the ground beef, onion and garlic. Sauté for 5 to 7 minutes, or until the beef is mostly cooked through and the onion is softened. Drain away any excess fat from the pan.
-
Add the potatoes, green beans, carrots, peas, beef broth, diced tomatoes with their juices, tomato sauce, coconut aminos, Italian seasoning, salt, pepper and bay leaf. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the potatoes are fork-tender.
-
Serve the soup topped with fresh parsley, if desired.
Cooking Tips:
To make this in an Instant Pot, heat the olive oil on the Sauté function. Add the beef, onion and garlic and sauté for 5 to 7 minutes. Add the remaining ingredients, lock the lid and set to sealing. Cook on manual high pressure for 5 minutes. Do a quick release of the steam, remove the lid and stir.
Feel free to use sweet potatoes instead of russet potatoes to make the soup totally Paleo.
