Italian Beef Soup

Serves 4

This soup has very simple, clean flavors. If you like it a little spicier, use ¼ teaspoon of the red pepper flakes instead of the ⅛ teaspoon.

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

• 1 pound ground beef
• ½ cup chopped onion
• 2 cloves garlic, minced
• 4 cups Whole30-compliant beef broth or Beef Bone Broth
• 1 medium yellow or red bell pepper, chopped
• 1 medium zucchini, quartered lengthwise, then slice the quarters
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 3 medium Roma (plum) tomatoes, coarsely chopped
• 2 tablespoons chopped fresh basil

In a large pot, cook the ground beef, onion, and garlic over medium heat, stirring to break up the meat, until the meat is browned, about 5 minutes. Drain off any fat.

Stir the broth, bell pepper, zucchini, salt, pepper, and pepper flakes into the pot and bring the soup to a boil. Reduce the heat and simmer until the vegetables are tender, 8 to 10 minutes. Add the tomatoes and cook until heated through, about 2 minutes more. Stir in the fresh basil and serve.