Paleo Hearty Meat and Vegetable Soup
Warm, comforting, and loaded with nourishing ingredients, this Paleo Hearty Meat and Vegetable Soup is the epitome of wholesome eating. Perfect for a cozy evening, this one-pot dish features tender beef stew meat seasoned to perfection, simmered alongside a medley of vibrant vegetables like carrots, zucchini, and celery. Infused with the rich flavors of garlic, fresh herbs like rosemary and thyme, and the tangy depth of crushed tomatoes, this soup is both satisfying and nutrient-packed. The slow-simmering process ensures every bite is brimming with flavor, while being paleo-friendly and gluten-free makes it ideal for those on a clean-eating journey. Ready in just under two hours and serving six, this hearty soup is perfect for meal prep or sharing with loved ones. Enjoy it as a standalone meal or pair it with a fresh side salad for a complete, wholesome dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 zucchini, diced
- 1 can (14.5 ounces) crushed tomatoes, unsalted
- 4 cups beef broth, no added sugar
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat olive oil over medium-high heat.
Season the beef stew meat with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
Add the beef to the pot and brown on all sides, approximately 7-10 minutes.
Remove the beef and set aside on a plate.
In the same pot, add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the carrots, celery, and zucchini, cooking for 3-4 minutes.
Return the beef to the pot, including any accumulated juices.
Add the crushed tomatoes and beef broth, stirring to combine.
Drop in the bay leaf, thyme sprigs, and rosemary. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low, covering the pot.
Let the soup simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender.
Remove the bay leaf and thyme sprigs before serving.
Season with the remaining 0.5 teaspoon of sea salt if needed, and sprinkle with fresh parsley.
Ladle into bowls and enjoy!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 7870 mg | 342% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.6 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6212 mg | 132% | |
*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.
