
Chunky Meat and Vegetable Soup
If you’re looking for something a little bit different to do with ground beef, check this out as an interesting change from meatloaf or scrambles. It’s not quite a chili, but it’s got the same heartiness and comfort value: a rich base of tomatoes and homemade bone broth, the earthy sweetness of root vegetables, and...
Ingredients
- 2 1/2 lb ground beef
- 1 large onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 14.5 oz diced tomatoes canned or three large tomatoes, diced
- 3 cup beef broth
- 3 bell peppers seeded and diced
- 4 carrots peeled and sliced
- 2 sweet potatoes cut into chunks
- 3 tbsp tomato paste
- 1/2 tsp ground oregano
- 1 tsp chili powder
- salt
- pepper
Instructions
- Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
- Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
- Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.
Nutrition
Nutrition Facts
Chunky Meat and Vegetable Soup
Amount per Serving
Calories
602
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Cholesterol
176
mg
59
%
Sodium
1099
mg
48
%
Potassium
2286
mg
65
%
Carbohydrates
46
g
15
%
Fiber
10
g
42
%
Sugar
17
g
19
%
Protein
68
g
136
%
Vitamin A
29610
IU
592
%
Vitamin C
137
mg
166
%
Calcium
157
mg
16
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.