Updated: Nov 19
I’m pretty convinced soup is the perfect meal. I make soup frequently during the fall and winter months. I’d probably make it even more but for some reason my husband doesn’t want soup for every single meal! :)
Top 10 reasons I make soup every week and you should too:
The perfect place to hide lots of veggies
Easy to double/triple for leftovers
Perfect for sending in kids' Thermos containers for lunch
Health benefits of bone broth are endless
One pot meal
Make it early in the day and allow it to simmer so you aren’t trying to cook when the kids get home from school
Warm and comforting on a cool day
Makes a great breakfast the next morning
This soup is among my family’s absolute favorites. It’s hearty, healthy, and delicious. I hope you love it as much as we do.
makes approximately 12 servings
2 pounds grassfed beef
2 yellow onions, diced
8 cloves garlic, minced
3 tablespoons olive oil
6 medium sweet potatoes, peeled and diced
1 pound carrots, diced
2 cans diced tomatoes (28-oz size), drained
64 ounces broth*
2 tablespoons salt
¼ cup Italian seasoning
2 tablespoons chili powder
Add olive oil to a large soup pot and bring to medium-low heat.
Add in onion and garlic. Stir occasionally until both are soft.
Add raw ground beef to the pot. Scramble and cook until no longer pink (if it is greasy you may want to drain it).
Add sweet potatoes & carrots to the pot. Cook 5 - 10 minutes.
Add all remaining ingredients except avocado.
Bring to a boil.
Simmer for at least 1 hour or until sweet potatoes and carrots are soft.
Enjoy with sliced avocado or guacamole on top (you don’t want to leave this off!)
* All broth is not created equal. Ideally use your own homemade bone broth, but if you don’t have any on hand, be sure to buy one that is organic without any additional questionable ingredients.