Vegetable Beef Soup
Vegetable Beef Soup (dairy free, gluten free, paleo)
This vegetable beef soup is the perfect comfort food for this time of year. Growing up whenever my family made beef stew, it was a reminder that the season has changed. This recipe is somewhat different than the beef stew we made when I was growing up, but still just as good. Perfect for those cold nights in the fall and winter. Also, it happens to be free from gluten, dairy, and preservatives. So you can feel good about eating it!
Details
Main Dishes, dairy-free, gluten free, paleo
Ingredients
2-3 8oz-10oz. steaks of choice cubed (New York is probably the best)
1/2 tbsp. olive oil
1/2-1 tbsp. salt
1/4 tsp. pepper
1/2 tbsp. parsley
1/2 tbsp. oregano
1/2 tbsp. thyme
3 medium carrots coined
3 stalks of celery chopped
1/2 onion chopped
2 gloves garlic minced
1 cup frozen green beans
1 cup frozen peas
2 zucchinis coined
4 cups of beef or chicken broth
4 red potatoes peeled and cubed (optional)
4 tbsp. tomato paste
Instructions
Sauté steak with a little olive oil in a frying pan. Cook for about 8 minutes or until steak is brown, and a little caramelized.
In a soup pot on medium-high heat, heat 1/2 tbsp. olive oil. Add carrots, celery, and onion,. Then add all the spices. Stir frequently for about 5 minutes.
Then add broth, potatoes(if you want potatoes), tomato paste, the cooked steak, green beans, and peas.
Cover with lid and cook on medium heat for about 20 minutes.