All-Day Veggie and Beef Soup – in About an Hour

There’s one thing I suspect my hubby loves more than me…and that’s soup.

I don’t know how he acquired this addiction. Cold winters growing up in the Midwest is my best guess.

But seriously, I’ve got to watch him. He’s hidden cans of crappy soup in our paleo pantry before. Then, when the soup nazi’s not around, he’ll pop those tops and heat ’em up for lunch – such a bad boy.

So to keep himself out of hot water, he’ll occasionally come up with a great idea for a homemade soup. This veggie and beef soup creation is one of his. And I gotta say, it’s really good. There’s a lot of big, hearty flavor in this one.

A really yummy, high-quality soup with beef in it normally takes a while. This one will taste like it spent all day on the stove…when really all you have to do is chop some veggies, take advantage of a few sneaky shortcuts, and you’re dishing it out in about an hour.

He spent some time researching a few special techniques to speed things up for this one…so this paleo soup recipe is like a mash-up between Tim Ferriss and Betty Crocker.

Hubs definitely needed some help getting the seasonings just right, so I assisted there. The rest is pretty much his doing.

Just a few notes from the kitchen to help you…

• Go with sirloin tip steak for the beef if at all possible. Flank or blade steak should work too. What you don’t want are the more tender cuts such as NY strip steak or rib-eye…these will get tough on you and lose their taste simmering in the soup.

• You’ll see in the recipe where you need to scrape the bottom of the pot…those browned bits hold a lot of the flavor that makes this soup taste like it was cooked low and slow all day. Just grab a wooden spoon or spatula and don’t skip this step.

• The gelatin and cold water trick you’ll see in the recipe is a little bit of kitchen magic to make the soup seem like it’s been simmering on the stove all day by making it a tad bit thicker. No gelatin? No problem…the soup will taste the same without it.

Too much soup? Bag the leftovers and freeze it baby! This soup is too good to waste. It’ll keep just fine in your deep freeze for months.

Hope you enjoy this one…if you try it, give us a shout out in the comment section below!

Veggie and Beef Paleo Soup Recipe

Veggie and Beef Paleo Soup Recipe


  • 1 lb of steak, cut into 1/2" pieces (We used sirloin tip. Blade or flank steak will work too. For best results do not use tender meat cuts such as rib-eye or strip steak)
  • 2 Tbsp tamari or coconut aminos
  • Cooking oil (coconut, avocado, etc.)
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, cut into quarters
  • 2 Tbsp tomato paste
  • 3 garlic cloves, minced or pressed
  • 1/2 cup red wine
  • 6 cups beef broth
  • 2 cups carrot rounds (about 4 medium carrots, peeled and cut)
  • 2 cups cubed white sweet potatoes (about 2 medium sweet potatoes, peeled and cut)
  • 3/4 cup celery (about 2 stalks, chopped into 1/2" pieces)
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp dried parsley
  • 1 Tbsp unflavored gelatin (powdered) + 1/2 cup cold water (Optional thickener)
  • Optional garnish: Fresh parsley leaves, minced
  • Salt & pepper to taste


  1. Place steak pieces in a small bowl. Drizzle the tamari or aminos over the steak. Set aside and allow to marinate for a few minutes.
  2. Heat a large soup pot with a little bit of oil over medium-high heat. Sauté onion and mushrooms. Allow some of the onion to brown and stick to the bottom of the pan pan. After 10-12 minutes, remove veggies and set aside...leave brown onion bits stuck to pan.
  3. Next add the marinated beef you set aside to the hot pot. Brown the meat, stirring occasionally and let the sauce evaporate...around 8 to 10 minutes.
  4. Next add the tomato paste and garlic, stir for about 30 seconds, then add the wine. Scrape the bottom of the pot to dislodge some of the browned bits. Continue cooking to thicken – about 2 minutes more.
  5. Now add the browned mushrooms and onions you set aside back into the the 6 cups of broth, the chopped carrots, celery and potatoes, the bay leaf, and the thyme, oregano and dried parsley.
  6. Bring pot contents briefly to a boil, then lower burner to allow soup to simmer. Cover with lid. Continue to simmer until meat and veggies are tender...around 25-30 minutes.
  7. To increase thickness of soup, sprinkle the powdered gelatin into a small bowl with 1/2 cup of cold water. Just let it stand for a few minutes while the soup finishes cooking.
  8. When the soup is done, remove bay leaf and add the gelatin mixture to the pot. Stir until it's completely dissolved. Serve soup and enjoy!

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