Paleo Hearty Beef and Vegetable Soup
Warm up with a bowl of Paleo Hearty Beef and Vegetable Soup, a nutrient-packed comfort dish that’s perfect for anyone following a paleo lifestyle or simply craving wholesome, homemade goodness. This satisfying soup features tender beef chuck roast, simmered to perfection in a rich beef broth alongside an array of fresh, colorful vegetables like carrots, celery, sweet potatoes, and zucchini. Complemented by aromatic garlic, onion, thyme, and a touch of spinach for added greens, this recipe is as hearty as it is healthy. With minimal prep and slow-simmered cooking, the flavors meld beautifully for a delicious, gut-friendly meal that’s gluten-free, grain-free, and dairy-free. Perfect for meal prep or family dinners, this soup is comforting, nourishing, and bursting with bold flavors!
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Recipe Information
Ingredients
- 1 pound beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 3 medium carrots
- 3 stalks celery stalks
- 1 large sweet potato
- 1 medium zucchini
- 1 14-ounce can diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups spinach leaves
Instructions
Cut the beef chuck roast into 1-inch cubes. Sprinkle salt and pepper over the beef pieces to season.
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear all sides until browned, about 5-7 minutes. Remove the beef and set aside.
Dice the onion and mince the garlic. In the same pot, add the onion and garlic, sautéing for about 5 minutes until the onion becomes translucent.
Peel and chop the carrots and sweet potato into bite-sized pieces. Slice the celery and zucchini. Add these vegetables to the pot and sauté for another 5 minutes.
Return the beef to the pot and add in the diced tomatoes, beef broth, bay leaf, and fresh thyme.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 90 minutes, stirring occasionally, until the beef is tender.
Add spinach leaves in the last 5 minutes of cooking. Stir to wilt the spinach.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Serve hot and enjoy your Paleo Hearty Beef and Vegetable Soup!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 10936 mg | 475% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 54.9 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5266 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
