Whole30®-Friendly Beef and Vegetable Soup


  • 1 teaspoon ghee (clarified butter), or as needed
  • 2 pounds 95%-lean ground beef
  • salt and ground black pepper to taste
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 6 medium russet potatoes, peeled and cubed
  • 1 cup chopped carrots
  • 2 (32 ounce) cartons bone broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil, or to taste
  • 1 teaspoon dried oregano, or to taste
  • ½ medium head cabbage, chopped
  • smoked sea salt to taste (optional)
  • 2 small zucchini, sliced
  • 1 cup chopped fresh green beans
  • Directions

  • Step 1

    Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.


  • Step 2

    Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.

  • Step 3

    Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.

  • Step 4

    Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.

  • Step 5

    Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

  • Cook's Notes:

    Any potatoes will work, and any cooking oil. I use either ghee or Epic® organic pork fat.

    You can use sugar-free beef stock or broth in place of beef bone broth.

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