Complete Meal / Pot of Beef Vegetable Free Soup (Dr Poon / Low Carb / Paleo / Primal)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

green beans

🥗Healthier: zucchini

💰Cheaper: frozen peas

Frozen peas are usually cheaper and easy to use.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen carrots

Frozen carrots can be more affordable and last longer.

Heat a large soup pot over medium-high heat and add about 1 tablespoon of extra virgin olive oil.

Add 1 clove minced garlic and 1 medium chopped onion to the pot; stir until fragrant.

Add 500 to 750 grams of cut beef to the pot and brown it, stirring occasionally.

Chop and add 500 grams of carrots and half a bunch of chopped celery to the pot; stir to combine.

Add a large can of diced or pureed tomatoes and fill the can with 1 cup of water; pour into the pot.

Add about 2 cups of beef stock and 100 grams (about 6 ounces) of tomato paste to the pot.

Stir in a mixture of 1 tablespoon each of oregano, thyme, marjoram, and basil; season with black pepper and salt to taste.

Cover the pot and let it simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender.

Add chopped green beans, 1 red pepper, 1 green pepper, 3 small zucchinis, and 1 quarter wedge of cabbage to the pot; stir to combine and simmer for an additional 10 minutes.

Check the soup for thickness and adjust seasoning if necessary; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens