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Creamy Vegetable Beef Soup (AIP)

  • Author: Jaime Hartman
  • Total Time: 30 mins
  • Yield: 4 servings 1x


This is an easy creamy soup without dairy and vegetable-packed without being vegetable forward. Use the base to mix and match for your tastes and use whatever vegetables you have on hand!


  • 12 large (about 1 pound total) white sweet potatoes, peeled and cut into chunks
  • 1 quart bone broth
  • 1 broccoli head, cut into florets
  • 1 pound ground beef
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 ounces button mushrooms, sliced
  • 4 green onions or scallions, chopped


  1. Place broth and sweet potato chunks into large saucepan. Over high heat, bring to boil, then reduce heat and simmer, covered for 10-15 minutes, or until potatoes are soft.
  2. Meanwhile, heat a skillet over medium-high heat and cook ground beef until almost browned through, then add salt, onion powder, garlic powder, and mushrooms. Cook another 4-5 minutes, until meat is completely browned and mushrooms have released their juices. Set aside.
  3. Purée the sweet potato and broth base, either using an immersion blender in the pan, or transferring contents to a high powered canister blender.
  4. Return sweet potato and broth purée to simmer, add chopped broccoli and cook until broccoli has turned a vibrant green and is soft (about 5 minutes).
  5. Add ground beef and mushroom mixture to purée and stir to combine and heat through.
  6. Sprinkle with green onion pieces before serving.


If you can’t find white sweet potatoes, you can use orange.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soup