Paleo Beef and Winter Vegetable Soup (GF)
A healthy winter soup that's packed with tender bits of beef and chunky vegetables.
Servings: 6
Ingredients
- 3 Tbs olive oil
- 1.5 pounds boneless beef chuck roast or stew meat cut into cubes
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 3 large carrots peeled and diced
- 1 large onion diced
- 3 garlic cloves diced
- 2 bay leaves
- 2 Tbs tomato paste
- 1 tsp thyme
- 1 tsp coconut flour
- 6 cups beef broth ( I melted 2 beef bouillons into 6 cups of hot water)
- 3 cups of chopped kale
- 1 large sweet potato peeled and diced
- 1 cup of green beans
Instructions
- Sprinkle the salt, pepper, and paprika on to the meat.
- Heat 2 Tbs of olive oil in a large soup pot over medium-high heat. Add the meat and tomato paste to the pot, and sear on an all sides—3-4 mins total. Remove the meat, set on plate, and set aside.
- Add 1 Tbs olive oil to the same pot, and add the onion and garlic. Cook for 3 minutes, mixing often. Then add the carrots and sauté for 5 minutes.
- Add 1 cup of beef broth, 1 tsp of coconut flour, and ½ tsp thyme to the pot. Scrape the sides and bottom of the pot with a spatula. Cook for about 3 minutes, while letting the liquid reduce a bit.
- Add 5 cups of beef broth, the bay leaves, the meat and the sweet potato to the pot. Bring everything to a boil, then reduce the heat to low. Partially cover and simmer for 40 mins.
- Add the kale and green beans, cook for another 5 mins. (check to see if the meat is the desired texture/cooking, if so then stop cooking. If not then cook for a bit longer
Nutrition
Calories: 383kcal | Carbohydrates: 22g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1489mg | Potassium: 1055mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16805IU | Vitamin C: 41mg | Calcium: 166mg | Iron: 4mg