Smoky Beef and Vegetable Soup

Browned ground beef in a smoky tomato broth crowded with vegetables — a soup that eats like a stew. One pot, forty minutes, and it freezes without complaint.

Serves 440 minutes low-carbhigh-proteinpaleogluten-free

• ✓Ground beef is a rich source of complete protein, iron and vitamin B12.
• ✓Five vegetables go into the pot: onion, carrot, celery, zucchini and tomato.
• ✓The broth is built on beef stock and smoked paprika, with no cream or flour.

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Ingredients

• •1 lb / 450 g ground beef
• •2 tbsp olive oil
• •1 onion, chopped
• •2 carrots, sliced
• •2 stalks celery, sliced
• •1 medium zucchini, in half-moons
• •2 cloves garlic, sliced
• •1 tbsp tomato paste
• •2 tsp smoked paprika
• •1 tsp dried thyme
• •1 can (14 oz / 400 g) chopped tomatoes
• •5 cups / 1.25 l beef stock
• •1 tbsp apple cider vinegar
• •salt and black pepper

Method

1. Brown the beef hard in the oil — leave it untouched 2 minutes before breaking it up. It should catch real colour.
2. Add onion, carrots and celery; soften 5 minutes.
3. Stir in garlic, paprika, thyme and tomato paste for one minute.
4. Add tomatoes and stock. Simmer 15 minutes, then add the zucchini for 5 more.
5. Finish with the vinegar; taste and season properly — tomato broths take more salt than expected.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.