Whole30 Beef and Vegetable Soup Recipe

Ground beef: Adds a rich, savory flavor and protein to the soup.

Onion: Provides a sweet and aromatic base for the soup.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Carrots: Adds a touch of sweetness and a hearty texture.

Celery: Contributes a subtle, earthy flavor and crunch.

Zucchini: Adds a mild flavor and soft texture to the soup.

Diced tomatoes: Provides a tangy and slightly sweet base for the soup.

Beef broth: Creates a rich and flavorful liquid base for the soup.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spiciness and depth to the flavor.

Dried thyme: Infuses the soup with a subtle, earthy aroma.

When browning the ground beef, ensure the pot is hot enough to create a good sear, which will enhance the flavor of the soup. Use a wooden spoon to break up the beef into small pieces as it cooks. After adding the onion and garlic, stir frequently to prevent burning and to allow the onion to become translucent, releasing its natural sweetness. When adding the carrots, celery, and zucchini, make sure to cut them into uniform pieces for even cooking. Stirring occasionally helps to distribute the heat evenly. When incorporating the diced tomatoes and beef broth, bring the mixture to a boil before reducing the heat to a simmer. This initial high heat helps to meld the flavors together. During the simmering process, check the tenderness of the vegetables by piercing them with a fork. Adjust the seasoning towards the end to ensure a balanced flavor profile.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the other vegetables well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack the same depth of flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slight anise flavor that can add an interesting twist to the soup.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an excellent alternative.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato base but with a slightly different texture.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still provide a rich, savory base for the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can add a unique twist.

• dried thyme - Substitute with dried oregano: Dried oregano provides a robust, earthy flavor that can complement the other ingredients well.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and potential spoilage.
• Transfer the cooled soup to airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers or resealable freezer bags work well too.
• Label the containers with the date and contents. This ensures you know exactly what you have and when it was made, helping you keep track of freshness.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4-5 days.
• For long-term storage, opt for freezing. Lay the freezer bags flat on a baking sheet until frozen solid, then stack them to save space. The soup can be frozen for up to 3 months.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in short intervals and stirring in between to ensure even warming.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Taste and adjust the seasoning if necessary, as freezing can sometimes dull the flavors. A pinch of salt or a dash of black pepper can revive the taste.
• Serve hot and enjoy the comforting flavors of your Whole30 beef and vegetable soup.

• For stovetop reheating, pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally until the soup is warmed through, usually about 10-15 minutes. This method helps maintain the texture of the vegetables and the richness of the broth.

• To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Continue to heat in 1-minute increments if necessary until the soup is hot.

• For a slow cooker method, pour the leftover soup into the slow cooker and set it to low. Allow it to reheat for 1-2 hours, stirring occasionally. This is a great option if you have time and want to keep the soup warm for an extended period.

• If you prefer using an oven, preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-30 minutes or until the soup is hot throughout. This method is ideal if you're reheating a large quantity.

• For those with an instant pot, use the sauté function to reheat the soup. Pour the leftover soup into the pot and set it to sauté on low. Stir occasionally until the soup is heated through, which should take about 10-15 minutes.

• Large pot: Essential for browning the ground beef and cooking the soup. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: Useful for stirring the ingredients as they cook, ensuring even cooking and preventing sticking.

• Knife: Needed for dicing the onion, mincing the garlic, and slicing the carrots, celery, and zucchini.

• Cutting board: Provides a safe and stable surface for chopping all the vegetables.

• Measuring spoons: Necessary for accurately measuring the salt, black pepper, and dried thyme.

• Can opener: Required to open the can of diced tomatoes.

• Ladle: Handy for serving the soup once it's ready.

• Colander: Useful for draining any excess fat from the browned ground beef.

Pre-chop vegetables: Dice the onion, carrots, celery, and zucchini in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Batch cook ground beef: Cook extra ground beef and freeze portions for future recipes.

One-pot cooking: Use a large pot to brown the beef and cook the soup to minimize cleanup.

Canned tomatoes: Opt for canned diced tomatoes to avoid the time-consuming task of peeling and chopping fresh tomatoes.