Beef Vegetable Soup | Warm up from the inside out!

beef stew meat

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder provides a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and can be made easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

Finely chop onion and garlic and set aside.

Cut green beans into 1" pieces, deseed bell pepper and cut into 1" pieces, cut celery into 1" pieces, and peel carrots and cut into bite-size pieces as well. Set aside.

Destalk parsley and chop stems and leaves separately and set aside.

Preheat a large pot over medium heat and once hot, add a drizzle of avocado oil, then add ground beef and break it apart and brown it. Once it's brown, remove it from the pot and drain.

Put the pot back on the burner with a little fat left in it and fry onions and garlic until translucent.

Add spices and stir well, then add the chopped vegetables, chopped parsley stems, diced tomatoes, browned beef, and beef broth.

Stir everything well together, bring to a boil, then cover and reduce heat to low and simmer for 45-60 minutes.

Serve over cooked rice or quinoa and sprinkle with chopped parsley leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens