Hearty beef soup
A whole30 compliant meal in a bowl – full of tender meat chunks and yummy veggies
Here is another recipe brought to you courtesy of my time doing the Whole30. I was looking for a hearty soup recipe that I could use to fill in a weeknight dinner, something that I hadn’t made before and this beef soup caught my eye. Well, wasn’t hard to when I searched for ‘Whole30 beef soup recipes’ on the Internet! Anyway, I thought this recipe looked easy to make and with no strange ingredients, so I tried it. And I loved it. And so did the family. Grant recommends adding a little Worcestershire sauce in it, but that contains sugar, so I didn’t do that!
It’s strange – most times when I use my slow cooker, my soups turn more into casseroles i.e. less liquid. This time, I followed the recommended volume exactly and it turned into a soup, even though the original recipe called it a stew. Grant has often mentioned my soups do need more liquid – this time he said I could have cooked it down a little more. I just can’t win!
But one thing is for certain – this soup is a winner in taste, texture and comfort food levels. Great for those cold winter nights. Try it and let me know what you think!
- 1 onion
- 3 celery sticks
- 5 carrots
- 4 potatoes
- 2 lbs cubed beef
- 3 garlic cloves
- 2 tsp oregano
- 1 tsp parsley
- 1/2 tsp cayenne pepper
- 2 tomatoes
- 2x14.5oz tinned diced tomatoes
- 4 cups chicken broth
- Place chopped onion, celery, carrots and potatoes in the slow cooker.
- Add beef and cover with spices, tomatoes and chicken broth.
- Cook for 4 hours and garnish with fresh cilantro.