Whole30 Hearty Vegetable and Meat Soup
Savor the comforting warmth of this Whole30 Hearty Vegetable and Meat Soup, a nourishing, one-pot meal that’s perfect for clean eating and busy weeknights. Packed with wholesome ingredients like ground beef, vibrant zucchini, red bell pepper, mushrooms, and a medley of fresh aromatics, this soup is simmered to perfection in a flavorful bone broth infused with herbs like thyme and oregano. Gluten-free, dairy-free, and Whole30-compliant, this hearty soup is as satisfying as it is nutrient-dense. Ready in just over an hour, it’s ideal for meal prep, serving six generous portions that make a delicious lunch or dinner. Garnished with fresh parsley, this recipe is your go-to for a hearty, cozy bowl of healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 large, diced red bell pepper
- 1 large, diced zucchini
- 8 ounces, sliced mushrooms
- 1 pound ground beef
- 6 cups bone broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add sliced carrots, celery, diced red bell pepper, zucchini, and mushrooms. Cook, stirring occasionally, for about 5-7 minutes until vegetables begin to soften.
Push vegetables to the side of the pot and add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 5 minutes.
Once the beef is browned, mix it with the vegetables and pour in the bone broth and diced tomatoes with their juices.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce heat to a simmer.
Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Taste and adjust seasoning if needed.
Remove the bay leaf and discard.
Garnish the soup with fresh chopped parsley before serving.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 947 mg | 20% | |
*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.
