Whole30 Beef and Vegetable Soup Recipe

Heat olive oil in a large heavy saucepan over medium heat. Stir in potatoes onion carrots and celery. Season with 1/2 teaspoon salt stir and cover. Cook until vegetables have softened 7 to 10 minutes.

Pour in broth green beans and tomatoes. Stir in remaining salt basil thyme black pepper garlic powder cayenne and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender at least 20 minutes.

While mixture cooks heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.