Healthy Simple Veggie + Beef Soup

Ingredients: As you can see the amounts are rough it’s SO flexible!

SERVINGS: This makes a LARGE part of soup for dinner plus leftovers and some to freeze if you want!

• 3 pounds of beef stew meat (or a beef roast could work)

• 6-8 cups of broth (to taste and preference!)

• 1 yellow onion, diced

• 4-6 stalks of celery, diced

• 4-6 medium carrots peeled, diced

• 3-5 Tbsp tomato paste (to preference)

• 5-6 garlic cloves, minced

• 2-3 tsp dried oregano

• 1-2 tsp dried thyme

• 1-2 tsp dried basil

• salt and pepper

• avocado oil

Assembly:

Pat beef dry and salt and pepper pieces well. Sear it in a hot oiled skillet (I use avocado oil) for 2-4 minutes per side until slightly brown. Set beef aside in large dutch oven or soup pan. It needs to be big enough for the entire soup!

In the same skillet, add more oil if needed and dump in all your veggies. Saute and stir occasionally for 5-6 minutes until slightly softened. Add garlic for another 2 minutes, stirring.

Add broth to your soup pan (with the beef). Dump in sauteed veggie mix. Add seasonings and tomato paste. Stir well on low to medium simmer.

Start with smaller quantities of the seasonings and tomato paste then add more later once you’ve done a taste test. I like strong flavors but it’s personal preference.

Let it simmer on low for 4-6 hours. Before serving you can break some of the beef chunks apart if they’re larger, but they’ll be SO tender!

Optionally follow the same process in a crock pot using it in place of the large soup pan. Crock pot on high for 4-6 hours or low for 6-8.

ENJOY! SO easy and works GREAT for leftovers for lunch!