Whole30 Hearty Meat and Vegetable Soup
Warm, nourishing, and packed with flavor, this Whole30 Hearty Meat and Vegetable Soup is the ultimate comfort food for healthy eaters. Perfectly balancing lean ground beef with a medley of vibrant vegetables like carrots, celery, zucchini, and green beans, this soup delivers wholesome nutrition with every spoonful. Infused with the rich flavors of fire-roasted tomatoes, aromatic garlic, and savory herbs like thyme and bay leaves, this one-pot dish is both satisfying and easy to prepare. With just 15 minutes of prep and 40 minutes of cook time, it’s a weeknight-friendly meal that serves six hearty portions. Free of dairy, grains, and added sugars, this Whole30-approved recipe is ideal for clean eating while remaining deeply satisfying. Serve it hot, topped with fresh parsley for a bright, herby finish—perfect for meal prep or cozy family dinners!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound lean ground beef
- 3 medium, diced carrots
- 3 diced celery stalks
- 1 diced zucchini
- 1 cup, cut into 1-inch pieces green beans
- 1 15-ounce can fire-roasted diced tomatoes
- 4 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and garlic, cooking until the onion is translucent, about 3 minutes.
Increase the heat to medium-high and add the ground beef to the pot. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks, about 7-8 minutes.
Drain any excess fat from the pot, if necessary.
Stir in the carrots and celery, cooking for 5 minutes to slightly soften the vegetables.
Add the zucchini, green beans, and the entire can of fire-roasted diced tomatoes with their juices.
Pour in the beef broth and water, stirring to combine.
Add the bay leaves, dried thyme, salt, and black pepper. Bring the soup to a simmer.
Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 20-25 minutes, or until the vegetables are tender.
Remove the bay leaves and adjust seasonings to taste if necessary.
Serve the soup hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 9989 mg | 434% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 58.4 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4680 mg | 100% | |
*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.
