Did you make this recipe? Please give it a star rating below!

Beef and Vegetable Soup
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

Beef and Vegetable Soup. Paleo Beef Soup.

Course: Soups
Cuisine: American
Keyword: Beef and Vegetable Soup
Servings: 8 servings
Calories: 228 kcal
Author: Alyssa Brantley
  • 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
To Prepare:
  1. 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. 

  2. 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.
  3. Clean green beans, trim ends and cut into 1" pieces.

  4. Remove ribs from kale (%http://www.everydaymaven.com/wp-content/uploads/2014/07/IMG_1088-533x400.jpg

To Cook:
  1. 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.

  2. Add drained potatoes, crushed tomatoes and beef broth. Raise heat and bring to a boil.

  3. Once boiling, cover and reduce heat to a simmer. Cook 15 to 18 minutes until potatoes are tender but not falling apart.

  4. Remove lid, return heat to medium and add beef (from bones), string beans, kale and remaining 1 1/2 teaspoons salt (taste first).

  5. 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!
Nutrition Facts
Beef and Vegetable Soup
Amount Per Serving (2 Cups)
Calories 228 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 37mg 12%
Sodium 1013mg 42%
Potassium 963mg 28%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 38%
Vitamin A 6.8%
Vitamin C 19.4%
Calcium 7.6%
Iron 19.4%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.