Whole30® Compliant Beef and Veggie Soup

Ingredients

• 1 teaspoon ghee (clarified butter), or as needed
• 2 pounds 95%-lean ground beef
• salt and ground black pepper to taste
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 6 medium russet potatoes, peeled and cubed
• 1 cup chopped carrots
• 2 (32 ounce) cartons bone broth
• 2 tablespoons tomato paste
• 1 teaspoon dried basil, or to taste
• 1 teaspoon dried oregano, or to taste
• ½ medium head cabbage, chopped
• smoked sea salt to taste (optional)
• 2 small zucchini, sliced
• 1 cup chopped fresh green beans

Step 1

Heat a teaspoon of ghee in a large pot over medium-high heat. Toss in the ground beef, season it with salt and pepper, and cook it while stirring until it's nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once done, scoop the beef onto a plate but keep the flavorful drippings in the pot.

Step 2

Add the chopped onion and garlic to the pot. If it looks dry, feel free to add a little more ghee. Sauté everything until the onions soften and become translucent, which should take around 5 minutes. Then, add the beef back in along with the onions and garlic.

Step 3

Now, throw in the potatoes and give them a good stir to coat them in the oil and flavors left in the pot. Season with a bit of salt and pepper, cooking for about 3 to 5 minutes. Add the carrots and sauté for another minute or two.

Step 4

Pour in the bone broth along with the tomato paste, basil, and oregano. Bring everything to a boil, then toss in the cabbage. Let it simmer for about 5 minutes so the flavors meld together.

Step 5

Season with smoked salt, then give the soup a taste and tweak the seasoning if needed. Finally, add the zucchini and green beans, letting the soup simmer gently until all the veggies are tender—about 3 to 5 minutes. Enjoy!