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!).

Harvest Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 12+ servings
Ingredients
  • 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
Instructions
  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.
Notes
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. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, 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 and get a glimpse of life on the farm by following her on Instagram.

1 comment

  • Kelly says

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

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