This Ground Beef Vegetable Soup recipe is hearty, nutritious, and an incredibly easy one pot meal. It's loaded with seasonal vegetables and is Whole30, Keto, and paleo friendly.
2cupsspinach, packedor another leafy green like baby kale, collards, chard
2tablespoonslemon juiceapproximately ¼ of medium lemon
salt and pepper, to taste as needed
Instructions
Heat 2 tablespoons of avocado oil in a large dutch oven over medium-high heat. Add onions and cook until translucent (approximately 5 minutes).
Push the onions to the sides of the pot and add ground beef to the center. Try to keep the ground beef contained to the center but then it will get mixed with the onions as you stir and break it up. Cook for approximately 10 minutes, until there is almost no more pink in the meat.
Add sliced carrots, minced garlic, celery seed, crushed tomatoes, and bone broth, and bring to a boil. Reduce heat to medium and continue to cook for 10 minutes or until carrots are tender.
Add bell peppers and green beans or asparagus, and sea salt and cook for another 5 minutes on medium-low heat.
Turn off heat, add spinach or another leafy green and squeeze lemon juice. Stir to combine and check for salt and pepper. Adjust if necessary. Serve hot.
Notes
Use 3-4 cups of variety of seasonal vegetables.
Amount of salt will depend on the salt content of your broth and tomatoes. Start with 1 teaspoon and adjust as needed.
Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. Gently reheat on medium-low on stove top.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.