Harvest Vegetable Soup

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If you are looking for a great soup to add to your batch-cooking routine, this is the one! It features just enough meat for a protein boost with lots of broth, root veggies, greens, and a delightful flavor from tarragon and turmeric. If you are wondering what you’ll do with all of these servings, try freezing half of your batch for later, as this one really does well frozen and reheated for quick meals!

Be aware this recipe makes a TON of food – depending on your portion size, it makes well over 12 servings. You need to have at least an 8-quart pot to make this recipe. If you only have a regular-size soup pot, just halve the recipe! Because I know some of you will ask, this is not a good one for the Instant Pot. Not only is it not big enough to hold the volume, but in order to have all the veggies the right texture pressure cooking doesn’t work here. The good news is that even made on the stovetop, this is still a pretty quick recipe coming in under an hour and a half (depending on how quickly you chop!).

5.0 from 2 reviews
Harvest Vegetable Soup
Prep time
Cook time
Total time
Serves: 12+ servings
  • 2 tablespoons solid cooking fat
  • 1 large onion, chopped
  • 1 bunch celery, end removed, chopped
  • 4 cloves garlic, minced
  • 1.5 teaspoons sea salt
  • 6 cups bone broth
  • 6 cups water
  • 2 pounds grass-fed ground beef
  • 4 parsnips, cut into 1-inch chunks
  • 1 tablespoon ground turmeric root
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 firm pear, cut into 1-inch chunks
  • 2 cups mushrooms, chopped
  • ½ cup fresh tarragon, chopped
  • 1 bunch kale, stemmed and chopped
  • 1 lemon, juiced
  1. Add the solid cooking fat to the bottom of 8-10 quart soup pot and place on medium heat. When the fat has melted and the pot is hot, add the onion and celery, and cook, stirring, for about 7 minutes, or until starting to brown. Add the garlic and cook, stirring, for 30 seconds, until fragrant.
  2. Add the salt, broth, water, and parsnips and stir to combine. Bring to a boil and immediately turn down to a bare simmer, covered. Cook for 20 minutes.
  3. While the parsnips are cooking, brown the ground beef. Place the meat in the bottom of a cold skillet and gently break into chunks. Turn the heat to medium and cook, stirring and breaking up the meat occasionally, until the liquid reabsorbs and the meat is browned and fully cooked throughout. Set aside.
  4. Add the turmeric, squash, pear, mushrooms, and tarragon and bring back to a simmer, covered. Cook for 5 minutes. Turn off the heat.
  5. Add the kale, lemon juice, and cooked beef to the pot and stir to combine. Salt to taste and serve warm.
This recipe keeps in the refrigerator for 5-7 days and also freezes well.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Kelly says

    Is there a way to make this in the instant pot? Looks yummy

    • val says

      Yes it is on my agenda for next week!
      But not in the instant pot-she mentions why in her intro-too big plus the veggies wouldn’t cook evenly even if it were a smaller amount.

    • Mickey Trescott says

      Kelly, no, it cooks up so quickly there is no need to use the Instant Pot. The veggies will also come out too mushy. If you have a regular soup pot I recommend making it as-written!

  • Jo says

    Thank you for this robust soup – it is very tasty. I made it with a Granny Smith apple instead of a pear as that is what I had. Yum! Will be making this again.

  • Hillary says

    This looks yummy! What would you recommend as a substitute for the mushrooms? I’m new to AIP and am sensitive to mushrooms. Thanks!

    • Mickey Trescott says

      Hi Hillary! You can easily omit them in this recipe!

  • Anna says

    I don’t like beef. Can I use ground chicken instead?

  • Amanda says

    When she says this makes a lot of food, she is not joking!! What a dream of a batch-cooking recipe. So delicious and satisfying–perfect for a snowy day in January. Thank you!!

  • Carol says

    Hi Mickey
    Today was first day of AIP recipes.
    It’s very overwhelming. My family says you can’t eat anything. Not true. I’m going try lots of your recipes. I’m just started out slowly to get the hang of AIP.

    What can I substitute homemade bonebroth. I can’t find sourced beef or chicken. Can I find any boxed bone broth AIP compliant in the grocery stores. I live in Canada.
    Can I use olive oil in place of source fats? I can’t find duck fat or tallow. I assume these fats have to be sourced or organic?

    Thanks for your answers

  • Rose says

    Looks and sounds good but unsure when do you add the butternut to the soup to cook?

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