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Vegetable Beef Soup :: Gluten Free With Grain Free Option

April 1, 2014

Vegetable Beef Soup
I know, I know. The crazy soup lady strikes again.

I probably have more soup recipes up my sleeve than any other type of meal. But for good reason! I make it a point to get bone broth in my family daily in the winter months and at least weekly during the rest of the year. I contribute regular bone broth to the reason we rarely get sick in our home.

Vegetable Beef Soup :: Gluten Free With Grain Free Option
Soup is also very budget friendly. Let’s face it. You can really over do your budget when you decide to eat clean. Well, until that money tree grows in our backyard, I really have to watch our pennies. You really *can* eat real food well, and stay within a budget with a good sized family. Grassfed beef is expensive, but when you use it in a soup it stretches to last meals and meals. Bone broth is loaded with protein rich gelatin so you are certain to feel satisfied.

Vegetable Beef Soup :: Gluten Free With Grain Free Option
And soup just tastes good when you do it right!

Vegetable Beef Soup :: Gluten Free With Grain Free Option
This is another one of my staple large batch freezer soups I keep on hand. They make fast pull out lunches or dinners. Get it into the thermoses regularly for school or work and let me know how it goes!

Vegetable Beef Soup

Soup is a budget-friendly way to get bone broth and vegetables into your family. Vegetable beef is a warm winter classic.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: grain free vegetable beef soup, vegetable beef soup, vegetable beef soup recipe
Servings: 16 servings
Author: Renee -


  • 1/3 cup friendly fat to cook in butter, coconut oil, tallow or lard, or leftover bacon grease
  • 2 lbs grassfed ground beef
  • 2 large or 4 small onions chopped
  • 6 large carrots chopped
  • 6 celery stalks chopped
  • 8 cloves of garlic minced
  • 3 TB organic tomato paste
  • 15 oz diced or stewed tomatoes 1 can
  • 4 quarts beef stock chicken stock would work if that is all you have
  • 1 cup organic long grain white rice if you are grain free just leave the rice out! It is just as good! You could add potatoes if you need some starch (try radishes if you are AIP!)
  • 1 lb box organic fresh spinach
  • 1 TB organic all purpose seasoning
  • Sea salt/pepper to taste


  • In a large stock pot sauté the onion, carrot, and celery in the butter with a few large pinches of sea salt to bring out their juices and sweeten for 10 or so minutes.
  • While the veggies sauté, brown the beef in a skillet with 1 TB all purpose season.
  • After the veggies sauté, add the garlic and tomato paste to the veggies and cook for a minute
  • Add the browned beef and stock and bring to a boil.
  • Reduce to a simmer, add the rice and put a lid on the pot to cook the rice until tender. Keep the heat on low/simmer. Should take about 15 minutes.
  • Add the spinach to wilt a few minutes.
  • Season with sea salt/pepper to taste.


    • This a huge batch. You can half it if you don’t want the leftovers. As much as I like to cook, I don’t like to do things over and over. I know we will go through it so I make big batches while I have the kitchen a mess already! This batch makes enough for dinner for myself, my husband, and the 2 big girls for one night and then 7 quarts leftover for the freezer stash.
    • Freeze up in single portions if you want. This soup packs up great in a thermos for school or work.
    • If you don’t have yourself a large stock pot – oh! You must treat yourself to one this year! I use it weekly – it makes making large batches of soup for the freezer so much faster and easier.
    • Read THIS on why I choose white rice versus brown.
    • Need another quick, easy, BIG batch up soup for the kids lunchboxes and for work? Try THIS!

Vegetable Beef Soup
Ok! So let me know how the batch up goes!

This post was shared on Fat Tuesday and Allergy Free Wednesdays!

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  • Reply Jessica April 1, 2014 at 9:49 am

    Another good one! We do something similar but use our garden canned veggies. My kids slurp it down.

  • Reply Kristin April 1, 2014 at 9:51 am

    YUM!! I love soup and am always looking for a nourishing and delicious soup recipe to add to our menu. Thank you, can’t wait to try this recipe.

    • Reply Renee Kohley April 1, 2014 at 9:53 am

      Great Kristin! Let me know how it turns out!

  • Reply Carolyn E. April 1, 2014 at 10:02 am

    I love this! Such a treat to have a nourishing soup or stew on hand for supper after a busy day. I’ve been known to heat up leftover soup for breakfast many days. 😉 Thanks for a great recipe.

  • Reply linda spiker April 1, 2014 at 10:03 am

    Looks amazing!

  • Reply Kristine-Real Food Girl: Unmodified April 1, 2014 at 11:58 am

    This looks really good. I am a huge fan of soups, too. I, like you, have more soup recipes in my head than probably any other type. I can’t wait to make this and have batches of it in the freezer for later on!

  • Reply Cindy (Vegetarian Mamma) April 3, 2014 at 4:17 pm

    Great recipe! I’d love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! 🙂 Hope to see you there! Cindy

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