Whole30 Hearty Meat and Vegetable Soup

Warm, comforting, and packed with protein and nutrient-rich vegetables, this Whole30 Hearty Meat and Vegetable Soup is the ultimate one-pot meal for clean eating. Made with lean ground beef, a medley of fresh veggies like carrots, zucchini, and green beans, and gently seasoned with dried thyme and bay leaves, this soup is both flavorful and satisfying. A splash of fire-roasted diced tomatoes adds a smoky depth, while beef broth ties everything together in a savory, hearty base. Ready in under an hour, this wholesome recipe is perfect for meal prep and ideal for anyone following a Whole30 or paleo lifestyle. Serve it piping hot with a sprinkle of fresh parsley for a nourishing dish that will leave you feeling full and invigorated.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 pound lean ground beef
• 3 medium, diced carrots
• 3 diced celery stalks
• 1 diced zucchini
• 1 cup, cut into 1-inch pieces green beans
• 1 15-ounce can fire-roasted diced tomatoes
• 4 cups beef broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

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

Step 2

Add the diced onion and garlic, cooking until the onion is translucent, about 3 minutes.

Step 3

Increase the heat to medium-high and add the ground beef to the pot. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks, about 7-8 minutes.

Step 4

Drain any excess fat from the pot, if necessary.

Step 5

Stir in the carrots and celery, cooking for 5 minutes to slightly soften the vegetables.

Step 6

Add the zucchini, green beans, and the entire can of fire-roasted diced tomatoes with their juices.

Step 7

Pour in the beef broth and water, stirring to combine.

Step 8

Add the bay leaves, dried thyme, salt, and black pepper. Bring the soup to a simmer.

Step 9

Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 20-25 minutes, or until the vegetables are tender.

Step 10

Remove the bay leaves and adjust seasonings to taste if necessary.

Step 11

Serve the soup hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3726.5g)

Amount per serving	% Daily Value*
Calories	1483.5

Total Fat 65.6g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 281.1mg	0%
Sodium 9988.9mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 32.2g	0%
Total Sugars 58.4g
Protein 121.1g	0%

Vitamin D 0IU	0%
Calcium 654.1mg	0%
Iron 21.7mg	0%
Potassium 4680.2mg	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: 39.6%

Protein: 32.5%

Carbs: 28.0%