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.
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.
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 and take a peak at the Paleo friendly soups below.
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Carrot Ginger Soup, Vegan
Broccoli Basil Soup, Vegan
- 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
- 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.
- 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.
- Cook low heat for one hour. Remove stock vegetables, discard.
- Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
- Add in bay leaves, thyme. Season with salt and pepper.
- Cook for 30 minutes on low.
- Prepare vegetables for soup.
- Cut carrots into bite sized pieces.
- Cut cabbage into two inch pieces.
- Peel turnip and dice.
- Peel onion and dice.
- Slice celery.
- Trim green beans and slice in half.
- Remove ribs from kale and cut into bite size pieces.
- Add in turnips, carrots, celery. Cook for twenty minutes.
- Add in cabbage, kale. Cook for thirty more minutes.