Paleo Beef and Veggie Soup with Sweet Potato

Paleo Beef and Veggie Soup

If you’ve ever wondered what to do with leftover roast beef, you will love this Paleo Beef and Veggie Soup.  In fact, you may even decide to make a slow cooker pot roast just so you can make this soup with the leftovers.  It’s that good.

Beef & Veggie Soup | Roots & Boots
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The flavor is perfect, thanks to several key ingredients:

  • sweet potato
  • apple
  • red wine
  • plenty of herbs

Regular potatoes are high in starch, high on the glycemic index, and pretty much devoid of significant nutrition.  For this reason, they’re generally not included in a Paleo diet.  This stew really called for something potato-ish, so I used a sweet potato.  Perfect!

And the apple?  I learned that trick from Michelle Tam over at Nom Nom Paleo.  Her Curried Cream of Broccoli Soup is fantastic, although, sadly, my kids are not fans.

Seriously.  Make a slow cooker roast and enjoy the meat with a bunch of simply prepared veggies.  The next day, make this soup with the leftover roast beef.

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Paleo Beef and Veggie Soup | Yankee Homestead
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Paleo Beef and Veggie Soup with Sweet Potato

  • Author: Yankee Homestead
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 servings 1x

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Ingredients

  • 2 cups leftover roast beef or steak
  • coconut oil
  • 1 12-oz. bag mirepoix (or 1.5 cup diced onion, celery & carrot)
  • 2 TB tomato paste
  • 4 garlic cloves, minced
  • 1/2 cup red wine
  • approx. 6 cups beef broth
  • 1 medium sweet potato, peeled and diced
  • 1 small granny smith apple, diced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 3/4 tsp* to 1 tsp unrefined sea salt
  • 1/2 tsp ground black pepper

Instructions

  1. Heat 2 TB coconut oil in a large soup pot over medium-high heat.
  2. Saute mirepoix until tender, then remove and set aside.
  3. Turn the heat to low and add a bit more coconut oil plus the garlic.
  4. Cook for about 30 seconds, then add tomato paste and beef. Stir to combine.
  5. Add the wine and continue to cook and stir for a few minutes.
  6. When the wine is absorbed, add the warm mirepoix back to the pot.
  7. Add the broth and all remaining ingredients.
  8. Bring soup to a boil, then lower heat and cover.
  9. Simmer, covered, for at least 30 minutes and up to several hours.
  10. Remove bay leaf and serve with Almond Flour Biscuits.

Notes

My original recipe called for 1 tsp salt, but now that seems like too much! I’ve adjusted the recipe to begin at 3/4 tsp salt. Feel free to adjust according to your family’s preference. Be sure to use unrefined sea salt, which is very nourishing to the body. Regular table salt is completely different; it actually strips the body of important nutrients. Unrefined sea salt for the win!

Adapted from Paleo Newbie’s All Day Beef & Veggie Soup.

 

 

Paleo Beef and Veggie Soup
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Kathleen Henderson

Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

4 Comments

  1. Avatar Jackie on 05/20/2017 at 6:39 pm

    The addition of sweet potatoes was a fun twist! I was hesitant to swap out the classic white potatoes, but everyone enjoyed the sweet potatoes.

    • Kathleen Kathleen on 05/22/2017 at 7:40 pm

      3 cheers for sweet potatoes, and for trying new things! 😉

  2. Avatar Sharon on 05/23/2017 at 5:13 pm

    Hands down the most flavorful stew ever! Whole family loved it and i easily was able to modify and cook in my Instant pot since let’s face it… everything dinner is kind of last minute right now!

    • Kathleen Kathleen on 05/23/2017 at 6:20 pm

      Yay! I’m glad to hear it worked well in your Instant Pot.

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