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Veggie Soup

Veggie Soup

This is a revamp of the Fit Kids Kitchen Beefy Soup recipe. Same great flavor, just a little lower fat and lower carb. We promise you will want more than one bowl of this! To make this a nutritional powerhouse, we use locally made beef bone broth, by Lisa Phelps in Hattiesburg, Ms. Prep time: 15 minutes Cook Time: 15-20 minutes Servings: 8 servings


  • 1 lb. lean ground turkey or ground sirloin
  • 1 small onion, chopped or 1 cup frozen onions
  • 16 oz bag frozen mixed veggies
  • 8 oz (1/2 bag) frozen cut green beans
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 4 cups beef bone broth or stock
  • 1 tbs arrowroot flour or cornstarch
  • 1 tbs Better Than Bullion Beef base or 2 beef bouillon cubes*
  • 2 tbs butter or ghee
  • 1 tsp garlic powder
  • pepper, to taste
  • kosher salt, to taste
  • *Depending on how salty you bone broth or stock is will determine how much buillion you should use. We use a minimally salted bone broth. Taste test your soup before adding more salt or bullion.


  1. In a large stock pot, heat ghee over medium heat. Add onions and meat.
  2. Brown meat, then drain juices and return to pot and stove.
  3. While meat is cooking, in a bowl mix together the bone broth with 1 tbs of arrow root flour and set aside.
  4. Add all frozen veggies to pot and stir. Let them defrost and come back to medium heat.
  5. Add diced tomatoes and tomato sauce to pot, stir.
  6. Stir in garlic powder and beef bullion.
  7. Pour in beef bone broth and arrowroot flour mixture and bring to a boil.
  8. Reduce heat to low-medium and simmer for about 15-20 minutes. The arrowroot flour should help the liquid tighten up a bit. Stir occasionally.