How to Make Gluten-Free Hearty Beef and Garden Vegetable Soup

Simple Summary

This hearty gluten-free beef and vegetable soup is a comforting bowl of nourishment, packed with tender meat, colorful vegetables, and rich broth that's perfect for any season.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 lb lean beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups gluten-free beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

2. In the same pot, add onions and garlic. Sauté for 2-3 minutes until softened.

3. Add carrots and celery, cooking for another 3-4 minutes until they begin to soften.

4. Return the beef to the pot and add diced tomatoes, beef broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 1 hour, covered.

5. Add zucchini and green beans to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender and the beef is easily pierced with a fork.

6. Season with salt and pepper to taste.

7. Remove the bay leaf before serving.

8. Ladle the soup into bowls and garnish with fresh parsley.

Chef's Notes

• For a thicker soup, you can add 1-2 tablespoons of cornstarch mixed with cold water during the last 10 minutes of cooking.
• Feel free to customize the vegetables based on what's in season or your preferences. Sweet potatoes, bell peppers, or kale make great additions.
• To make this recipe in a slow cooker, brown the meat and sauté the onions and garlic before adding all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 280
• Protein: 25g
• Fat: 12g (mostly healthy fats from olive oil and beef)
• Carbohydrates: 18g
• Fiber: 4g
• Rich in vitamins A and C, potassium, and iron

Serving Suggestions

• Serve with a side of gluten-free crusty bread or gluten-free crackers for dipping.
• For a complete meal, pair with a fresh green salad dressed with a light vinaigrette.
• Garnish with a dollop of dairy-free sour cream or a sprinkle of nutritional yeast for added flavor.
• This soup is perfect for cold winter evenings, but can be enjoyed year-round. It's also great for meal prep and can be portioned out for easy lunches throughout the week.