Easy Vegetable Beef Soup

You know how it is. There are those Sundays when we wake up full of regret over the eating choices we made over the weekend. This is my go-to soup to get me back on track. It is EASY, delicious, and always makes me feel great. Plus it’s gluten-free, dairy-free, paleo, and Whole 30. Enjoy!

This is how I get my week off to a great start!

This is a healthy vegetable beef soup. It is easy, healthy, and delicious. It is solid comfort food, full of nourishing vegetables, grass-fed beef, and some healthy fats. It’s hard to describe how good it is. I don’t know how so few ingredients make such deliciousness.

Best of all. It is good for you! It’s protein, vegetables, and healthy fats. Yum!

Sometimes the heavens shine down on my stove and something amazing is created from a few basic ingredients. That is this soup.  I had intended that it would provide four meals but to be truthful I can eat half of it in a sitting. It’s that good!

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My mom has made hamburger and vegetable soups for years. I always love hers and one day I had a craving for something similar. This is my version.

What I like about this soup is that it is very clean, just your protein, vegetables, and healthy fats. I used a pound of grass-fed hamburger and enough vegetables to make four meals.

Ingredients for Healthy Vegetable Beef Soup

• 1 lb. grass-fed hamburger beef. I buy the highest fat kind.
• 1 TB coconut oil
• 1 medium sweet onion, chopped
• 2 cloves of garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 container of little tomatoes, halved (or 14 oz. can of diced tomatoes)
• 2 small zucchini, cut lengthwise then into slices
• 1 tsp. of Italian Seasoning (or seasoning of your choice)

Melt the coconut oil in your pot and add the chopped onion. I added a little salt here. Sauté on a lower heat for 8 – 10 minutes. Add the minced garlic and continue to sauté for a couple more minutes. Then add the beef. I added a little salt and pepper here. Turn up the heat a little to cook the meat mostly through.

Layer on the vegetables in this order. Sweet potato, tomatoes, zucchini.

Sprinkle your seasoning of choice on top along with a little more salt and pepper if desired. I use Penzey’s Italian seasoning and it doesn’t have salt in it. Check your label, you don’t want to over salt.

Cover and cook on a medium-low heat for about 40 minutes. Because I left the fat in and tomatoes and zucchini are kind of juicy, I didn’t add any liquid. My soup isn’t very soupy today. But it did turn out super yummy.

I topped mine with some hot sauce and half an avocado. (More healthy fat!)

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