Hearty Summer / Fall Veggie and Beef Soup


Total Time: 60 mins | Prep Time: 20 mins | Cook Time: 40 mins | Yield: 4 – 6 servings

Ingredients (opt for organic ingredients where possible)

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 tablespoons Natritional Wellness Beef Tallow
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • ½ teaspoon minced ginger
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 tablespoon creole seasoning (see reverse for recipe)
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 (14 ounce) can organic diced tomatoes
  • 2 medium sized red potatoes, diced
  • 1 cup fresh corn kennels (can be substituted with frozen kennels)
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 medium sized zucchini, diced
  • 6 cups Natritional Wellness Original Beef Broth


  • In a large, deep skillet, heat tallow over medium-high heat until shimmering. Add the onions, and sauté until softened, about 5 minutes.
  • Add the garlic and ginger, continue to sauté until fragrant, about 1 minute.
  • Add the beef, continue to sauté, and stir until browned, scrapping any browned bits off the bottom of the skillet.
  • Season beef with thyme, oregano, paprika, bay leaves, and creole seasoning. Sauté for about 3 minutes.
  • Stir in tomatoes, and celery until well combined.
  • Pour in beef broth, potatoes, carrots, and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
  • Slowly stir in the green beans and allow to simmer for another 5 minutes.
  • Slowly stir in the zucchini and continue to simmer until all the veggies and potatoes are cooked, about 5 minutes.
  • Remove skillet from heat and discard the bay leaves. Season with salt and black pepper to taste.
Serve and enjoy!

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