Beef and Veggie Soup for Whole30® Success

Ingredients 0/15

Step 1

Gently heat a teaspoon of ghee in a large pot over medium-high heat. Once it’s hot, add the ground beef and season it with a bit of salt and pepper. Cook the beef, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Scoop the beef out onto a plate but leave any grease in the pot.

Step 2

Toss in the chopped onion and garlic. If the pot looks dry, add a little more ghee. Cook everything together until the onion softens and turns translucent, which should take around 5 minutes. Then, add the cooked beef back into the pot with the onions and garlic.

Step 3

Now, add the potatoes to the pot, seasoning them with salt and pepper. Let them cook for about 3 to 5 minutes, stirring occasionally. After that, throw in the carrots and sauté for another minute or two. Give everything a good stir to combine all the flavors.

Step 4

Pour in the bone broth, then stir in the tomato paste, basil, and oregano. Bring the soup up to a boil, then add the cabbage and let it simmer for about 5 minutes until the cabbage softens.

Step 5

Sprinkle in the smoked salt, give the soup a taste, and adjust the seasonings if needed. Finally, stir in the zucchini and green beans, letting everything simmer gently for another 3 to 5 minutes until the veggies are tender but still have a bit of bite.