Beef Vegetable Soup Recipe Paleo for Easy Healthy Meals

There’s nothing quite like a warm, hearty bowl of beef vegetable soup to comfort you on a chilly day, and when you follow a paleo lifestyle, finding recipes that are both nourishing and compliant can sometimes be a challenge.

This paleo-friendly beef vegetable soup is packed with nutrient-dense ingredients, rich in protein and fiber, and free from grains, dairy, and processed additives. It’s a perfect meal that balances robust flavors with wholesome goodness, delivering a satisfying dining experience without compromising your dietary goals.

Whether you’re meal prepping for the week, looking for a wholesome family dinner, or simply craving a bowl of homemade goodness, this recipe is your go-to. The combination of tender grass-fed beef, fresh vegetables, and aromatic herbs creates a soup that’s as flavorful as it is nutritious.

Plus, it’s easy to customize with your favorite veggies or spices. Let’s dive into how to create this delicious paleo beef vegetable soup from scratch!

Why You’ll Love This Recipe

This paleo beef vegetable soup is a fantastic choice for many reasons. First, it’s incredibly nutrient-dense, offering a rich supply of protein from the beef and a wide array of vitamins and minerals from the fresh vegetables.

It supports muscle repair, boosts your immune system, and provides lasting energy.

Secondly, it’s gluten-free, dairy-free, and grain-free, making it perfect for those following paleo, primal, or other clean eating diets. The soup is also easy to make in one pot, minimizing cleanup and saving time in the kitchen.

Lastly, it’s incredibly versatile. You can swap in seasonal vegetables or adjust the herbs and spices to suit your preferences, making it a recipe that you’ll return to time and again.

Ingredients

• 1 lb grass-fed ground beef (or beef stew meat, cubed)
• 2 tablespoons coconut oil or avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup butternut squash, peeled and cubed
• 4 cups beef bone broth (preferably homemade or paleo-friendly)
• 1 (14.5 oz) can diced tomatoes (no added sugar)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika (smoked paprika optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Ladle for serving

Instructions

1. Heat the coconut oil in your large pot over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes until translucent and fragrant.
2. Add the minced garlic and sauté for another 1 minute, stirring frequently to avoid burning.
3. Add the ground beef (or cubed beef), breaking it apart with your spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
4. Stir in the carrots, celery, butternut squash, green beans, and zucchini. Cook for 5 minutes, allowing the vegetables to soften slightly.
5. Add the diced tomatoes, beef bone broth, and all the dried herbs — thyme, rosemary, and paprika. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer gently for 30-40 minutes, or until the vegetables are tender and the flavors meld beautifully.
7. Adjust seasoning as needed, adding more salt, pepper, or herbs to your taste.
8. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

“For an even richer flavor, use homemade beef bone broth and brown the beef in batches to get a nice caramelized crust before simmering.”

Feel free to swap in your favorite paleo-friendly vegetables such as kale, spinach, or mushrooms. If you want a little more heat, add a pinch of cayenne pepper or a dash of chili powder—our homemade chili powder recipe is a fantastic option.

If you prefer a thicker soup, remove the lid during the last 10 minutes of simmering to allow some liquid to evaporate. Alternatively, mash some of the cooked vegetables gently with a spoon for a naturally creamy texture without added thickeners.

For those who enjoy batch cooking, this soup freezes beautifully. Store in airtight containers for up to three months.

Reheat gently on the stove or in the microwave.

Nutrition Facts

Serving Suggestions

Enjoy this paleo beef vegetable soup as a hearty main dish alongside a crisp green salad or a side of roasted root vegetables. For a bit of crunch, serve with some paleo-friendly seed crackers or a handful of raw nuts.

Pair it with a fresh herbal tea or a robust glass of red wine if you’re indulging. This soup also works wonderfully as a meal prep option—simply reheat and add a splash of fresh lemon juice or a sprinkle of fresh herbs to brighten up the flavors.

If you’re interested in expanding your recipe repertoire with wholesome, plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for delicious ideas.

Conclusion

This paleo beef vegetable soup is a perfect blend of simplicity, nutrition, and flavor. It’s an ideal recipe for those seeking a comforting yet healthy meal that aligns with paleo principles.

The fresh vegetables combined with savory grass-fed beef and aromatic herbs deliver a soup that’s both satisfying and nourishing.

Whether you’re cooking for yourself or your family, this recipe is easy to prepare and adaptable to whatever veggies you have on hand. It’s a great way to enjoy seasonal produce while supporting a clean eating lifestyle.

Don’t forget to explore other wholesome dishes like the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or get creative with spice blends from our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add vibrant flavors to your cooking.

Happy cooking, and enjoy every nourishing spoonful of this paleo beef vegetable soup!

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