Hearty Vegetable Beef Soup
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Dietary | Gluten-free |
| Meal type | Lunch, Main Dish, Soup |
| Misc | Freezable, Serve Hot |
You will be licking the bowl for the very last drop of this savory vegetable beef soup! The complexity of flavors make this the best vegetable soup recipe on the planet.
Ingredients
- 1lb beef stew meat (chopped into small cubes 1/2)
- 5 tablespoons pure virgin olive oil (divided for cooking beef and vegetables)
- 1 Medium onion (chopped)
- 1 Large carrot (chopped)
- 1 Large celery stalk (chopped)
- 3 kale leaves (chopped)
- 3 cloves garlic (minced)
- 1 can Italian diced tomatoes (15 oz.)
- 32fl oz beef or chicken broth (I prefer beef broth over chicken)
- 1 Medium zucchini (chopped)
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dried Italian seasoning (yes, tablespoons!)
- 1 tablespoon coconut palm sugar
- salt & pepper to taste
Directions
| Step 1 | |
 Place two tablespoon of evoo (extra virgin olive oil) in a skillet over medium high heat. Place chopped stew meat in evoo and cook until meat is medium rare (still pink in center. Remove from heat and set aside. | |
| Step 2 | |
 Place remaining 3 tablespoons of evoo into soup pot and add chopped onion, carrot, celery, and garlic. Saute until onion is transparent. | |
| Step 3 | |
 Add broth, Italian diced tomatoes, beef, zucchini, chopped kale, balsamic vinegar, worcestershire, Italian seasoning, salt and pepper. Stir and cover pot. Reduce heat to simmer and simmer for 1/2 hr. | |
| Step 4 | |
 Ladle into bowls and serve hot. | |
