Friday, January 18, 2019

Whole30 Vegetable Beef Soup Using Bone Broth

I've been following the Whole30 diet for 18 days now, and really wanted to be able to make yummy soup without any of the Whole30 No-Nos. 
I also have been wanting to incorporate bone broth into my diet more.
This past week, I received some samples of bone broth from the good people at Bare Bones Bone Broth. I was able to try 2 of the Chicken broths and 2 of the Beef broths.
I love all of them, and decided to make this vegetable beef soup with the Classic Grass-Fed Beef  Bone Broth.
If you read the label it says there is less than 1 gram of sugar (from the organic carrot that is in the broth),  so I'm not going to worry at all about that as far as sticking to my Whole30 diet. 
The soup turned out delicious and my whole family loved it.
It's prefect for these cold, January days, and I can save some for lunch or dinner the next day.
If you'd like to know where to purchase Bare Bones Bone Broth, and would like a $10 discount off your purchase, click HERE

Here's the recipe for the Whole30 Vegetable Beef Soup:

Ingredients: (I used organic when I could fine them. Almost everything here is organic)

1 pound Lean Stew Meat (Or any beef that you prefer to use)

4 cloves garlic (I smashed them with my knife and then cut the garlic into tiny pieces)

2 tbs EVOO (Extra Virgin Olive Oil)

1/4 tsp dried Thyme (I also threw in a fresh Thyme sprig for flavor and removed it after)

1/4 tsp dried Basil

1/4 tsp Rosemary

2 Bay Leaves (Remember to remove them when the soup is done)

Salt & Pepper to taste (I use pink Himalayan salt, and you'll want to use a generous amount to bring out the flavors in the soup).

2 16oz. bags of 100% grass-fed beef classic bone broth from Bare Bones Bone Broth. 

6 cups of water

2 cups frozen cut green beans

2 cups butternut squash (I purchased this already cubed from Walmart)

2 cups chopped cabbage

2 cups carrots 

2 cups russet potatoes (cut into small cubes)

1 can of petite diced tomatoes (read the labels...I used Hunts Naturally Steam Peeled)

1 cup of green onions (chopped)


I used a 6.5 quart dutch oven.

Add the EVOO to the pot and turn on the heat.

Add the chopped garlic cloves and the beef to the pot.

Season the beef with Salt, Pepper, and Thyme.

Saute the garlic with the beef until the beef is browned. 

Pour the Beef Bone Broth and water into the pot.

Add all the vegetables to the pot.

Add the rosemary to the pot. 

Bring to a boil and then reduce to a simmer. 

Cook until vegetables are tender (I find the longer this simmers, the better the flavors incorporate into the soup).


If you'd like more info about the many health benefits of Bone Broth, and specifically how it helps gut health (If you know me, you know I am obsessed with gut health), click HERE.