Whole30 Spicy Beef Noodle Soup
Warm up with a bowl of Whole30 Spicy Beef Noodle Soup, a flavorful and nutrient-packed recipe that’s perfect for clean eating enthusiasts. This soup swaps traditional noodles for spiralized zucchini, creating a satisfying low-carb option that aligns with Whole30 guidelines. Made with savory grass-fed ground beef, aromatic garlic and ginger, and a spicy kick from red chili flakes, every spoonful is loaded with wholesome ingredients. A rich beef bone broth foundation enhances the depth of flavor, while vibrant vegetables like carrots, cabbage, and green onion bring color and crunch. Finished with fresh cilantro and optional lime wedges, this hearty soup is easy to prepare in under 40 minutes and is sure to become a family favorite. Whether you're embracing Whole30 or simply craving a healthy, spicy comfort dish, this recipe delivers big on taste and nutrition!
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Recipe Information
Ingredients
- 1 pound ground beef (grass-fed if available)
- 3 medium zucchini (to make zucchini noodles)
- 4 cups beef bone broth (Whole30-compliant)
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil (toasted, Whole30-compliant)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili flakes
- 4 stalks green onions, sliced (white and green parts separated)
- 2 medium carrots, julienned or thinly sliced
- 2 cups shredded cabbage (green or Napa)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Prepare the zucchini noodles using a spiralizer or vegetable peeler. Set aside.
Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon. Once cooked, remove the beef from the pot and set it aside. Drain any excess grease if necessary.
In the same pot, add the sesame oil, garlic, ginger, and red chili flakes. Sauté for 1-2 minutes until fragrant.
Add the white parts of the green onions, julienned carrots, and shredded cabbage to the pot. Cook for 3-4 minutes, stirring often, until the vegetables begin to soften.
Pour in the beef bone broth and coconut aminos. Stir to combine and bring the soup to a gentle boil.
Reduce the heat to a simmer and return the cooked ground beef to the pot. Season with salt and black pepper. Let the soup cook for 10-12 minutes to allow the flavors to meld.
Add the zucchini noodles to the pot during the last 2-3 minutes of cooking. They should soften but remain slightly crisp.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls and garnish with chopped cilantro and the green parts of the sliced green onions. Serve with lime wedges on the side for an optional tangy kick.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1103 mg | 23% | |
*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.
