Monday, September 26, 2011

Hearty Vegetable Beef Soup (SCD, GFCF)

Soup season is coming! I love soup. This one is almost a stew, but not quite. I used "beef" in the title but almost any ground meat will do. This batch was made with deer meat. I prefer to use a leaner ground meat so there's little fat to drain off. Ingredients are approximate.

Hearty Vegetable Beef Soup

1 lb Lean Ground Meat such as Beef, Turkey, Deer, or Bison
Small amount of Olive Oil if needed
1 Onion, diced fine
1 Tomato, seeded and diced fine
3 cups Tomato Juice
2 cups Water
1 teas. Dried Basil
1 teas. Dried Oregano
Dash of Celery Seed (optional, early SCD'ers omit)
1 cup Carrots, diced fine
2 small Zucchini, diced fine
1 cup Frozen Cut Green Beans
Salt to taste

Brown meat in a large pot. Drain off excess fat if needed. Add onions and tomatoes and cook, stirring occasionally until onions are tender. (If meat is very lean you may need a little olive oil). Add tomato juice, water, and herbs. Bring to a simmering boil. Add the other vegetables and simmer to desired tenderness. Season with salt to taste. Serves 6.

This post is linked to Fightback Friday.


  1. Yum - this sounds so good! I love the use of tomato juice, I must remember to try that next time. :)

  2. Yum! I would have to alter the veggies some but what a great starting off point! The tomato juice is a great tip!!

  3. Thanks ladies. The tomato juice is an easy way to add flavor.