Lately I have been incorporating more starches into our diet, the latest being baby potatoes. Are they not just the cutest? My favorite of the trio that I buy is the purple baby potato. I love dicing it up and seeing the bright color!
So with beef broth in the freezer, potatoes on the counter, and ground beef in the fridge I decided it was time to bring back Beef and Vegetable Soup. I was so happy with the result that I just had to share it with you all! I hope that you enjoy this easy and so nutritious soup as much as we do 🙂
Beef and Vegetable Soup
Prep: 15 min Cook: 1 hour (or slow cooker for 8) Yields: 8 servings
Ingredients:
- 5-6 cups of beef broth/stock and/or water (I used 20 ounces very concentrated broth, and enough water to cover the ingredients)
- 2 pounds of ground beef, browned and drained of liquid
- 2 pounds of baby potatoes cleaned and diced into 1 inch chunks (for AIP sub sweet potatoes)
- 1 pound of carrots, diced
- 5-6 celery stalks diced
- 3 cups of chopped kale (I buy bagged kale from Trader Joe’s)
- 3 tbsp tomato paste
- 1 tbsp sea salt
- 1-2 tsp black pepper
- 1/8 tsp cayenne pepper (optional – though it adds just a nice mellow heat)
Directions:
- In a large stock pot or slow cooker add 2-3 cups of broth/stock/water. Mix in the seasonings and tomato paste.
- Add the remaining ingredients, saving the rest of the broth (or stock/water) for last and adding just enough to cover the ingredients.
- For a stock pot on the stove, bring the soup to a boil over medium-high to high heat. Cover the soup once it is boiling, and reduce the heat down to a simmer. Cook for at least one hour, or until the veggies are soft. For a crock pot, cook on low for 8 hours.
- Once ready, ladle into bowls, and allow the soup to cool for 5-10 minutes before serving.
Enjoy!
Please note that I am not a doctor, and nothing I write is to be taken as medical advice. Thankful for your readership.
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