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Beef veggie soup is a humble, hearty bowl of browned ground beef swimming in tomato broth with carrots, celery, and mushrooms. Coconut aminos and a touch of honey deepen the tomato base, and everything simmers together in twenty-five minutes flat. It is the kind of simple soup that earns a permanent spot in the weeknight rotation.
Pro Tips
- Brown the beef and onion together and drain the fat before adding the liquid. The browned meat flavor is what makes this simple soup taste slow-cooked.
- Bring the soup to a boil before reducing to the 10-minute simmer. That initial boil marries the tomato sauce and broth into a cohesive base.
- The coconut aminos and honey are the flavor secret here — together they round out the tomato sauce so it tastes rich rather than flat.
- Slice the carrots thin so they cook through in the short simmer and give every spoonful a bit of sweetness.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, though the beef broth base loves beef. If using turkey, brown it thoroughly and consider a splash more coconut aminos for depth.
How long does this soup keep?
Up to 4 days in the fridge, and the flavor improves overnight. It also freezes well for quick future dinners.
Is this soup paleo?
Yes — ground beef, vegetables, tomato sauce, beef broth, coconut aminos, and raw honey. Nothing processed or grain-based.
How many servings does this recipe make?
Five servings in about 40 minutes total — an easy, scalable dinner for the whole family.
Recipe Card
Ingredients
Method
- 1.
- Place a large skillet over medium heat.
- Add the beef and onion, cook until the meat is no longer pink, and drain.
- 2.
- Add the remaining ingredients and bring to a boil, stirring occasionally.
- 3.
- Turn the heat to low.
- Simmer covered for 10 minutes or until bubbly.
