Whole30 Beef and Vegetable Soup

Ingredients

• 1 pound lean ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups beef broth
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 2 tablespoons chopped fresh parsley

Directions

1. In a large pot over medium-high heat, cook the ground beef until browned, about 5 minutes. Drain the fat and discard.
2. Add the onion, carrots, celery, garlic, oregano, basil, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the tomatoes, beef broth, kidney beans, and corn. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
4. Stir in the parsley and serve.

Interesting Facts

• This soup is Whole30 compliant.
• It's a great way to use up leftover vegetables.
• It's a great source of protein and fiber.