Paleo Hearty Vegetable and Meat Soup
Warm up with a bowl of **Paleo Hearty Vegetable and Meat Soup**, a nutritious and flavor-packed dish that's perfect for cozy nights or meal prep. This wholesome recipe combines tender pieces of shredded chicken or beef with a vibrant medley of vegetables, including sweet potatoes, zucchini, green beans, and carrots, all simmered in a savory broth infused with fresh thyme and bay leaves. Gluten-free, dairy-free, and Paleo-friendly, this soup delivers hearty comfort without compromising on health. Quick to prepare, with just 20 minutes of prep time and 40 minutes of cooking, it's an ideal all-in-one meal for busy weekdays or satisfying lunches. Garnish with fresh parsley for a pop of color and freshness, and enjoy a bowl brimming with bold flavors and nourishing ingredients!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 units garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium celery stalks, chopped
- 1 medium zucchini, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups cooked and shredded chicken or beef
- 6 cups low-sodium chicken or beef broth
- 1 15-ounce can diced tomatoes
- 2 units bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, chopped celery, diced zucchini, cubed sweet potatoes, and cut green beans to the pot. Stir to combine with the onion and garlic.
Pour in the chicken or beef broth and the diced tomatoes, including their juices.
Add the bay leaves, fresh thyme, sea salt, and black pepper to the pot.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 25-30 minutes or until the vegetables are tender.
Stir in the cooked and shredded chicken or beef, and allow it to heat through for about 5 minutes.
Adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with fresh parsley before serving the soup hot.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 48.5 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5245 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.
