Ground Beef Vegetable Soup
This Ground Beef Vegetable Soup recipe is hearty, nutritious, and an incredibly easy one pot meal. It's loaded with seasonal vegetables and is Whole30, Keto, and paleo friendly.
Ingredients
- 2 tablespoonsavocado oil (or lard, tallow, ghee)
- 1 cupyellow onion, diced ((approximately 1 medium onion))
- 2 poundsground beef
- 1 cupcarrots, sliced ((approximately 2 medium-large carrots))
- 2 teaspoonsgarlic clove, minced ((approximately 2 small garlic cloves))
- 1 teaspooncelery seed (optional)
- 128oz can diced tomatoes
- 2 quartsbeef bone broth
- 1 cupgreen bell pepper, diced or chopped ((approximately 1 green bell pepper))
- 1 ½ cupgreen beans and/or asparagus, cut into 1-1/2" pieces
- 1 teaspoonsea salt (see notes)
- 2 cupsspinach, packed (or another leafy green like baby kale, collards, chard)
- 2 tablespoonslemon juice (approximately 1/4 of medium lemon)
- salt and pepper, to taste as needed
Directions
- 1
Heat 2 tablespoons of avocado oil in a large dutch oven over medium-high heat. Add onions and cook until translucent (approximately 5 minutes).
- 2
Push the onions to the sides of the pot and add ground beef to the center. Try to keep the ground beef contained to the center but then it will get mixed with the onions as you stir and break it up. Cook for approximately 10 minutes, until there is almost no more pink in the meat.
- 3
Add sliced carrots, minced garlic, celery seed, crushed tomatoes, and bone broth, and bring to a boil. Reduce heat to medium and continue to cook for 10 minutes or until carrots are tender.
- 4
Add bell peppers and green beans or asparagus, and sea salt and cook for another 5 minutes on medium-low heat.
- 5
Turn off heat, add spinach or another leafy green and squeeze lemon juice. Stir to combine and check for salt and pepper. Adjust if necessary. Serve hot.