Mmm… I just love a good cup of soup to warm my insides during the winter. Cold weather makes me so happy and makes me excited for the Holiday season! It also makes me hide inside, play Christmas music way too early, and recipe test. That’s how this recipe was produced, Paleo Vegetable Beef Soup.
I got excited to photograph this soup in my new gold rimmed bowl. This bowl was one of my favorite finds from a local thrift store. It was only $3 and so adorable! Unfortunately, soup never looks too appetizing in pictures, but I tried my best! This soup tastes deeeelicious. I also made enough soup to feed a family of 10…. and it was just for me. So I bagged it in gallon ziplocs and put it in the freezer for another cold weekend lunch/dinner!
I really like how this soup is the perfect meal. It has protein, fat, and carbs to make your belly happy and full. The sweet potatoes give it some starch, which is actually delicious in the spices of the soup! You could sub this for regular potatoes if you are not a fan of sweet potatoes. A lot of Paleo peeps have been adding back in white potatoes, especially those who are very active.
I don’t know about you, but I hate when my red meat is tough and chewy. For a while I just stopped eating red meat, because most of the grass-fed cuts I would buy would end up too tough to eat. This soup makes the beef very tender, which makes it easier to digest!
- 32 oz. Beef Broth/Stock
- 32 oz. Chicken Broth/Stock or water
- 2 lbs. grass fed stew meat or chuck/sirloin cut into 1 in. cubes
- 1 lb. organic carrots, peeled and sliced
- 2-3 sweet potatoes, peeled and cubed
- 2-3 celery stalks, sliced thin
- 1 16 oz. bag frozen green beans (can use fresh)
- 1 16 oz. bag frozen chopped onions (or one onion, chopped)
- 1 16 oz. can Fire Roasted diced tomatoes
- Paul Prudhomme Meat Magic seasonings or preferred seasoning
- salt and pepper to taste
- Season the stew meat with the Meat Magic. Put the beef stock and chicken stock or water in a large stock pot. Add the meat. Bring to a boil over medium high heat, then turn down to low and simmer for 30-45 minutes.
- Add the rest of the ingredients to the pot and cook on medium low heat for about 2 hours, making sure vegetables are fork tender. Feel free to add whatever vegetables that you wish, as long as they are Paleo-friendly. You can turn down and simmer for as long as you want – the longer it cooks the better the flavor will be.
- This can also be done in a crock pot. Just add all of the ingredients at one time and cook on low for 5-6 hours.
Yummm. I need to make this ASAP. It will be perfect for all the cold days I have to look forward to here in Montana. Thanks for sharing!
Happy to help! Hope you like it Stephanie!