Tomato Beef Soup (Whole 30 Compliant)

I have recently begun a journey into the Whole 30 way of eating. With everything going on in our lives, good nutrition for myself has not been a priority. Well, it finally caught up to me and I decided I needed to do something drastic. I decided to go on the Whole 30 plan which is basically Paleo with zero sugar except fruit and zero ingredients you cannot pronounce. The first few days I kept it simple, meat and veggies. But my pallet requires a bit more to stay satisfied and since we have had some nice cooler evenings, I decided to find some soups. This was the first and man, what a hit! Both Brent and I had giant bowls for dinner and I even refilled my for seconds. This is one of my new favorites, Whole 30 or no!


2 pounds ground beef

4 cloves garlic, minced

1 small yellow onion, diced small, about 1 cup

1 bag of baby carrots

6 stalks celery, sliced thin, about 3 cups

6 cups water

(1) 16-ounce can diced tomatoes

(1) 28-ounce can crushed tomatoes

(1) 14-ounce tomato sauce (Be sure to read ingredients if you are on Whole 30. I like Newmans)

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

Put a bit of olive oil in stock pot and , over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt and seasonings  as desired. Allow to come to a rolling boil again after the seasonings are adjusted to get the flavors immersed in the soup. Enjoy!