Recipes + Tips

Beef and Vegetable Soup

Perfect for a cooler night (although, my husband loves this so much, he requests it all year long), this hearty beef and vegetable soup brings so much comfort and warmth. What is great about a soup like this is you can use whatever vegetables you have on hand! So, in this picture above, in addition to the usual suspects (carrots, celery, onion, etc.) I’ve also added in summer squash and zucchini. And it’s delicious no matter how you make it!


1 lb. Ground Beef
1-2 tbs. Olive Oil
1 Medium Yellow Onion, diced
2 Carrots, peeled and chopped
1 Celery Stalk, chopped
2 small potatoes, peeled and diced
3-4 Garlic Cloves, minced
4 Additional Cups Vegetables (green beans, zucchini, summer squash, mushrooms, etc.)
1 28 oz. Can Stewed Tomatoes
4-6 cups Beef Bone Broth
1-2 tsp. Sea Salt (*Note: I made this approximate because it depends on how much salt your other ingredients such as broth and tomatoes have. Start with 1 tsp. and add as needed)
1 tsp. Pepper
1 tbs. Dried Oregano
1 tbs. Dried Parsley
1 Bay Leaf


In a large pot, over medium heat, brown meat. Drain and set aside. Add oil to the pot and add in onion, carrots and celery. Season with a bit of the salt and sauce until they begin to soften. Add remaining ingredients, add the ground beef back in and bring to a boil. Reduce heat to medium low and simmer for about 30 minutes, or until vegetables are cooked through.