Are you ready for Fall? I’m not but I’m never really ready. I am a summer die-hard. I love basking in the hot, glorious sun, romping on the beach, swimming in the pool and every single other thing that comes along with warm summer days.
I always feel a slight bit sad when the mornings start to be cooler and the sure signs are here that cooler weather is definitely moving in to stay.
One thing that always gets me through is soup. It’s no secret I am somewhat obsessed with eating soup and could easily eat some sort of soup daily – even in the summer. My husband, while he likes soup, doesn’t share my obsession and his biggest complaint is that if the soup is going to be the main course, then he wants a soup that is more like a meal in a bowl.
This Beef and Vegetable Soup answers that call. It’s loaded with kale, string beans, chunks of beef and tender potatoes in a lightly seasoned beef stock. The kind of soup that makes cooler weather tolerable and everyone happy!
- I don’t recommend freezing this soup as I am not a fan of the texture of cooked and then frozen potatoes. If that doesn’t bother you, then by all means, freeze away!
- I used FatWorks Beef Tallow – it’s pretty amazing! If you don’t have that, substitute olive oil or butter.
- The amount of salt and pepper you use may be different depending on the seasoning level of your homemade or store bought broth so always add slowly. You can always add more but you can’t take it out if you over season!
- IMPORTANT: I used the beef meat that fell off the bones when I made this homemade Beef Broth. If you are not making your own broth or don’t have meaty bones, pick up 1 to 1 1/2 pounds of beef meat for soup (usually stew or beef cubes). Cut into 1″ cubes and add in with onions. Cook until meat is seared and most of the pink is gone and then proceed with recipe as directed.
Did you make this recipe? Please give it a star rating below!
Beef and Vegetable Soup. Paleo Beef Soup.
- 1 1/2 tablespoons beef tallow olive oil or butter
- 1 large yellow or sweet onion chopped
- 1 1/2 pounds russet potatoes peeled and cut into 1/2" cubes
- 2 cups canned crushed tomatoes
- 8 cups beef broth
- 1 pound beef meat from broth making bones OR 1.5 pounds Beef Stew meat cut into 1" cubes
- 1/2 plus 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound green beans cleaned, trimmed and cut into 1" pieces
- 1 large head Lacinato kale dinosaur kale, ribs removed, cleaned and cut into bite sized pieces
- 1 bay leaf
Begin by chopping the onion. I wanted a larger chop so I did it by hand as the food processor usually yields me a finer chop.
- Grab a large bowl of cold water (large enough to hold the potatoes), peel potatoes and cut into 1/2" cubes. Place in cold water until ready to use.
Clean green beans, trim ends and cut into 1" pieces.
Remove ribs from kale (%http://www.everydaymaven.com/wp-content/uploads/2014/07/IMG_1088-533x400.jpg
Heat a large soup pot over medium heat and add tallow (or olive oil / butter). Once hot, add onion, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, 8 to 10 minutes, until onions are soft and fragrant.
Add drained potatoes, crushed tomatoes and beef broth. Raise heat and bring to a boil.
Once boiling, cover and reduce heat to a simmer. Cook 15 to 18 minutes until potatoes are tender but not falling apart.
Remove lid, return heat to medium and add beef (from bones), string beans, kale and remaining 1 1/2 teaspoons salt (taste first).
- Continue cooking, uncovered, for 10 to 12 minutes, until vegetables have softened. Remove bay leaf and discard. Adjust salt and pepper if necessary. Serve and Enjoy!