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Homemade Vegetable Beef Soup – Grain Free, Paleo Friendly

by Angela Roberts on November 6, 2013

Grain free vegetable beef soup just might be the quintessential one pot Spinach Tiger dish. It’s full of all the super foods including my ever loving kale, and it has plenty of beef.

I will never ever be a vegetarian because I love meat and meat loves me. It fills me up, makes me feel better,  is so much in harmony with my metabolism and  it keeps me away from sugar. At the same time, I eat more vegetables than most people, because I love them. I know how good they are for me, but it’s never been a “eat your veggies, please” situation for me. I honestly love them, all of them, even turnips. My love for meat and vegetables has drawn me closer to the Paleo lifestyle. I’m not 100%, because I don’t want to permanently give up anything, but if I can keep it to about 90%, I feel better.

There is always a stock of greens in the fridge waiting to be used for smoothies, salads or side dishes, but at this time of year, the one pot meal, soup is what we all love around here. Soup gives you the most bang for the buck in so many ways. Everything is in one bowl; it feeds a crowd; and it gives us the most amazing left overs. Notice how soup always tastes better the next day.

This version of vegetable beef soup is without any macaroni or barley. However, I had cooked small macaroni in a separate pot and spooned it in for those who wanted it. I kept my own bowl completely grain free, and Paleo friendly, as that’s how I eat on most days.

Homemade Vegetable Beef Soup, Grain free by Angela Roberts

I went a bit crazy with the veggies, using kale, cabbage, celery, onions, green beans, carrots and turnips instead of potatoes. Turnips are so much better, don’t get mushy and add flavor. The cabbage and kale were added in during the last thirty minutes so they would remain bright and a bit crunchy.

I used stew meat for the beef. It became fall apart tender and there wasn’t a ton of fat to skim off, not that I’m against fat. I’m clearly not. There are two choices for the broth. You can make my meat broth which is posted here, using roasted bones which is another layer of healthy. Or, you can use a store bought broth. If you use a store bought broth, I suggest using Better than Bouillon Organic paste. It’s full of flavor, and low sodium.

Homemade Beef Stock for Beef Vegentable Soup by Angela Roberts

Everyone loved this soup, as demonstrated by large second helpings, so even if you are a family of two, make the whole batch. Left overs can be stored in mason jars, (with an inch to spare at the top) and refrigerated for three days or frozen.

Homemade vegetable beef soup is one way to use up all of your winter CSA veggies and to fill yourself full of nutrition to fight off those cold weather illnesses that come our way.

You may be interested in my Homemade Italian Beef Stew that is also paleo friendly.

5.0 from 2 reviews
Homemade Vegetable Beef Soup - Grain Free, Paleo Friendly
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Homemade vegetable beef soup, a pot of superfoods, grain free, low carb, with option of adding in grains.
Ingredients
  • 2 pounds beef cubes
  • 1 can whole tomatoes
  • 1 large onion
  • 3 celery stick, divided
  • 6 carrots, divided
  • 4 quarts beef broth or homemade beef stock
  • 1 turnip, peeled, cubed
  • 4 cups green beans
  • ½ head cabbage cut into two inch pieces
  • 1 bunch kale, torn into pieces, ribs removed
  • 2 bay leaves
  • few sprigs fresh thyme
  • olive oil
  • salt
  • pepper
Instructions
  1. Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
  2. Prepare vegetables for braising meat. ½ onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
  3. Cook low heat for one hour. Remove stock vegetables, discard.
  4. Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
  5. Add in bay leaves, thyme. Season with salt and pepper.
  6. Cook for 30 minutes on low.
  7. Prepare vegetables for soup.
  8. Cut carrots into bite sized pieces.
  9. Cut cabbage into two inch pieces.
  10. Peel turnip and dice.
  11. Peel onion and dice.
  12. Slice celery.
  13. Trim green beans and slice in half.
  14. Remove ribs from kale and cut into bite size pieces.
  15. Add in turnips, carrots, celery. Cook for twenty minutes.
  16. Add in cabbage, kale. Cook for thirty more minutes.
  17. Serve.

 For those of you who don’t know what Paleo means, it’s an idea based on ancient eating, ancient as in caveman. They ate meat, vegetables and they sprinted a lot, getting plenty of sunshine and fitness from walking outdoors. They didn’t eat grains, and when man eventually did begin to process grains, it wasn’t the grains we eat today, which may account for our sad state of affairs taking places in our guts. I’m not an extremist, which is why I tend towards the Primal Blueprint and subscribe to Mark’s Daily Apple, by Mark Sisson. 

 I am thrilled you took the time to visit. Never miss a recipe, subscribe today and follow my boards on Pinterest.

{ 12 comments… read them below or add one }

The Italian Dish November 6, 2013 at 1:58 pm

This looks fantastic, Angela. I like to eat Paleo for a lot meals, too.

Reply

angela November 6, 2013 at 5:15 pm

Oh I’m glad to hear you eat a lot of Paleo meals too. But, of course, every now and then, we eat pasta, right?

Reply

Maureen | Orgasmic Chef November 7, 2013 at 5:51 am

I really like vegetable beef soup and this one looks very much like my own. I’d love this!

Reply

sippitysup November 8, 2013 at 11:58 am

Where ever do they come with the names for these diets. Paleo came out of nowhere! GREG

Reply

Mr. ST November 10, 2013 at 7:24 am

From Wikipedia…..
The paleolithic diet (abbreviated paleo diet or paleodiet), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic era—a period of about 2.5 million years which ended around 10,000 years ago with the development of agriculture and grain-based diets. In common usage, the term “paleolithic diet” can also refer to actual ancestral human diets, insofar as these can be reconstructed.

Reply

Teresa, foodonfifth November 10, 2013 at 6:06 pm

Love, love this recipe. I could eat soup every day and this looks so comforting for these cool evenings. Yum.

Reply

angela November 10, 2013 at 6:25 pm

Teresa
I wish I could offer you a bowl right now.

Reply

Norma-Platanos, Mangoes & Me! November 12, 2013 at 9:28 am

I could use a bowl right now…

Reply

Katelyn November 19, 2013 at 11:22 am

When do you add in the beef stock? Thank you

Reply

angela November 19, 2013 at 12:05 pm

Katelyn
I just fixed the recipe. Thanks
Angela

Reply

Olga May 26, 2014 at 10:26 am

I can’t remember if I’ve submitted a comment before, but I wanted to let you know that I’ve made this soup a dozen or so times and I am obsessed. The only thing I change is omitting the green beans. The soup has great flavor and is very filling — it’s one of my go-to Paleo recipes Thanks!

Reply

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