This could be called the kitchen sink soup, because of all the vegetables. You can add almost any vegetable you like to this soup, and it would still be delicious. Sautéing the vegetable ahead of time lets the flavor begin to meld and create a robust, delicious flavor. This recipe is sure to become a “go to” for a Sunday soup on a cold winter day! Enjoy.
- 1 lb Beef ground
- 1 Zucchini diced
- 3 Carrots peeled and sliced
- 1 Stalks celery diced
- 1 Onion diced
- 2 Garlic cloves minced
- 1 Sweet potatoes medium ,diced
- 1 Bell pepper diced, any color
- 1 cup Cherry tomatoes
- 32 oz Beef stock
- 1 Bay leaf
- 1 Stalk rosemary stem discarded, minced
- Sea salt to taste
- Coconut oil
In a large soup pot, heat the coconut oil over medium high heat.
Add the onion, saute for 2-3 minutes. Add the garlic and saute until fragrant.
Add the hamburger, and cook until browned through. Stirring occasionally.
Add the carrots, zucchini, celery, sweet potatoes, bell pepper, and cherry tomatoes. Saute for 4-5 minutes, stirring occasionally.
Add the beef broth, bay leaf and rosemary. Season with salt.
Bring it to a light boil, then reduce to a simmer.
Simmer for 30-45 minutes.
Serve hot or store in an airtight container.
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