Beef and Vegetable Soup (Whole30®)

1. Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.

2. Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.

3. While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.

Cook’s Notes:

Use a Whole30(R)-friendly broth; we like Pacific(R).

You can use ground turkey instead of beef.

If you don’t have the vegetables listed above, throw in anything else you’d like! The key is to cut them all about the same size. Also, make sure you add more broth if you add a lot of other ingredients.

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