Chunky Meat and Vegetable Soup
Dinners + Mains

Chunky Meat and Vegetable Soup

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If you’re looking for something a little bit different to do with ground beef, check this out as an interesting change from meatloaf or scrambles. It’s not quite a chili, but it’s got the same heartiness and comfort value: a rich base of tomatoes and homemade bone broth, the earthy sweetness of root vegetables, and the garlic and chili pepper perking it up with a hint of spice.

Recipe from Paleo Leap

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Chunky Meat and Vegetable Soup
Nutrition Info Print Recipe
  • Prep: 30 m
  • Cook: 45 m
  • Total: 1 h 15 m
  • Servings:
    4

Ingredients

  • 2 1/2 lb ground beef
  • 1 large onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes canned or three large tomatoes, diced
  • 3 cup beef broth
  • 3 bell peppers seeded and diced
  • 4 carrots peeled and sliced
  • 2 sweet potatoes cut into chunks
  • 3 tbsp tomato paste
  • 1/2 tsp ground oregano
  • 1 tsp chili powder
  • salt
  • pepper

Instructions

  1. Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
  2. Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
  3. Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.
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