Whole30® Compliant Beef and Veggie Soup

This hearty soup is packed with tender beef and fresh vegetables, making it a perfect nourishing meal for any day. It’s simple to prepare and completely Whole30® compliant, so you can enjoy a healthy, comforting dish without any fuss.

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TIME1 hr 5 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 teaspoon ghee (clarified butter), or as needed 2 pounds 95%-lean ground beef salt and ground black pepper to taste 1 medium yellow onion, chopped 6 cloves garlic, minced 6 medium russet potatoes, peeled and cubed 1 cup chopped carrots 2 (32 ounce) cartons bone broth 2 tablespoons tomato paste 1 teaspoon dried basil, or to taste 1 teaspoon dried oregano, or to taste ½ medium head cabbage, chopped smoked sea salt to taste (optional) 2 small zucchini, sliced 1 cup chopped fresh green beans

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating a teaspoon of ghee in a large pot over medium-high heat. Toss in the ground beef, season it with salt and pepper, and cook it while stirring until it's nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once done, scoop the beef onto a plate but keep the flavorful drippings in the pot.

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Step 2

Next, add the chopped onion and garlic to the pot. If it looks dry, feel free to add a little more ghee. Sauté everything until the onions soften and become translucent, which should take around 5 minutes. Then, add the beef back in along with the onions and garlic.

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Step 3

Now, throw in the potatoes and give them a good stir to coat them in the oil and flavors left in the pot. Season with a bit of salt and pepper, cooking for about 3 to 5 minutes. Add the carrots and sauté for another minute or two.

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Step 4

Pour in the bone broth along with the tomato paste, basil, and oregano. Bring everything to a boil, then toss in the cabbage. Let it simmer for about 5 minutes so the flavors meld together.

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Step 5

Season with smoked salt, then give the soup a taste and tweak the seasoning if needed. Finally, add the zucchini and green beans, letting the soup simmer gently until all the veggies are tender—about 3 to 5 minutes. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use bone broth for extra depth of flavor and added nutrients.
- Brown the beef well before adding the vegetables to enhance the soup’s taste.
- Chop vegetables uniformly to ensure even cooking.

Why you’ll love it

This soup is packed with nutritious vegetables and lean beef, making it a hearty and satisfying meal. It follows Whole30® guidelines, so it’s free from added sugars, grains, and dairy. The flavors are rich and comforting, perfect for any season.

Serving ideas

Serve this soup hot with a side of fresh salad or steamed greens for a complete meal. It also pairs well with a slice of compliant almond flour bread or topped with fresh herbs like parsley or cilantro for an added burst of freshness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; portion it into freezer-safe containers and thaw overnight before reheating on the stove or in the microwave.