Paleo Tomato Vegetable Soup

The array of garden vegetables in this soup produces a light and fresh flavor with a “fall-ish” feel.

Serves: 6Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 can (28 oz.) Italian plum tomatoes, undrained
  • 2¼ cups beef broth
  • 1 medium onion, peeled and chopped
  • 1 large stalk celery, sliced
  • 1 medium carrot, peeled and sliced
  • 1 medium red bell pepper, seeded and chopped
  • 1 tsp. lemon juice
  • ¾ tsp. garlic powder
  • ¼ tsp. crushed red pepper
  • ½ tsp. ground black pepper

Directions

  • Combine all the ingredients in a 4- or 6-quart slow cooker. Cover and cook on high for 4–5 hours.
  • Process the soup in blender until smooth. Serve warm.

Recipe Information

Serves: 6

Ingredients

  • 1 can (28 oz.) Italian plum tomatoes, undrained
  • 2¼ cups beef broth
  • 1 medium onion, peeled and chopped
  • 1 large stalk celery, sliced
  • 1 medium carrot, peeled and sliced
  • 1 medium red bell pepper, seeded and chopped
  • 1 tsp. lemon juice
  • ¾ tsp. garlic powder
  • ¼ tsp. crushed red pepper
  • ½ tsp. ground black pepper

Directions

  • Combine all the ingredients in a 4- or 6-quart slow cooker. Cover and cook on high for 4–5 hours.
  • Process the soup in blender until smooth. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories60
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium540mg
Total Carbohydrate11g
Dietary Fiber3g
Sugars6g
Protein2g