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Homemade & Easy Vegetable + Beef Soup


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Turns out my family's soup recipe that we eat every winter is Whole30 compliant!  


  • 1 lb stew beef
  • 1 lb carrots (peeled and cut into small pieces)
  • 1 small onion, peeled, and cut
  • 6-8 stalks of celery (with leaves on if possible), cut
  • 2-3 parnsips, peeled and cut
  • 1 28-oz can of diced tomatoes
  • 5-8 bay leaves
  • 3 Tbls Parsley
  • 1 Tbls Thyme
  • 1 Tbls Summer Savory/Herbs de Provence
  • 1 Tbls Basil
  • Salt & Pepper to tatse



  • In a large soup pot, fill 2/3 with salted water and/or broth of your choice
  • Add beef, cover, and bring to almost a boil.  Water will start to foam.  Remove foam as it starts to appear with a large spoon and toss out.  As water starts to boil, the foam will get bigger - just keep removing with a large spoon.  Turn heat down a little if necessary to keep water from boiling over.  
  • When the water doesn’t foam anymore, add cut up vegetables, tomatoes, and spices. 
  • Bring back to a boil, cover, lower heat and simmer for ~ 30 minutes until vegetables are tender

It's really easy, just slightly time consuming.  It makes 8-12 servings so I keep half in the fridge and eat over a week, then freeze the other half which is really easy to defrost in a pan when I need something quick to eat at night.

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