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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
Ingredients
  • 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
Instructions
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*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 37mg12%
Sodium 1013mg44%
Potassium 963mg28%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 6g7%
Protein 19g38%
Vitamin A 340IU7%
Vitamin C 16mg19%
Calcium 76mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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