Paleo Hearty Vegetable and Meat Soup

Warm up with a bowl of Paleo Hearty Vegetable and Meat Soup, a nourishing and flavor-packed dish designed to satisfy your cravings while keeping you aligned with your paleo lifestyle. This one-pot wonder combines tender pieces of shredded chicken or beef with a medley of vibrant vegetables like sweet potatoes, zucchini, carrots, and green beans, all simmered in a savory broth infused with fresh thyme and garlic. Gluten-free, dairy-free, and packed with protein and nutrients, this soup strikes the perfect balance of hearty and healthy. Ready in just an hour, it's perfect for cozy weeknight dinners or meal prep for the week ahead. Garnish with fresh parsley for an aromatic finish and serve it steaming hot for a warming paleo-friendly meal the whole family will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 units garlic cloves, minced
• 3 medium carrots, sliced
• 2 medium celery stalks, chopped
• 1 medium zucchini, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups cooked and shredded chicken or beef
• 6 cups low-sodium chicken or beef broth
• 1 15-ounce can diced tomatoes
• 2 units bay leaves
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the sliced carrots, chopped celery, diced zucchini, cubed sweet potatoes, and cut green beans to the pot. Stir to combine with the onion and garlic.

Step 5

Pour in the chicken or beef broth and the diced tomatoes, including their juices.

Step 6

Add the bay leaves, fresh thyme, sea salt, and black pepper to the pot.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 25-30 minutes or until the vegetables are tender.

Step 8

Stir in the cooked and shredded chicken or beef, and allow it to heat through for about 5 minutes.

Step 9

Adjust seasoning with additional salt and pepper if needed.

Step 10

Remove the bay leaves before serving. Garnish with fresh parsley before serving the soup hot.

Nutrition Facts

Serving size	(3453.3g)

Amount per serving	% Daily Value*
Calories	1686.9

Total Fat 51.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405.6mg	0%
Sodium 4370.4mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 34.5g	0%
Total Sugars 48.5g
Protein 172.6g	0%

Vitamin D 0IU	0%
Calcium 602.5mg	0%
Iron 14.6mg	0%
Potassium 5244.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 40.9%

Carbs: 31.7%