Veggie Beef Stew

Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right? 

Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha

Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make! 

Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.

And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Prep: 15 min Cook: 30 min Serving: 6

Ingredients

• 1.5 lbs beef stew meat (or beef chuck roast cut into chunks)

• 3 medium carrots, peeled and sliced

• 3 stalks of celery, sliced

• 1 medium yellow onion, diced

• 3-5 cloves garlic, minced

• 1 lb small potatoes, cubed

• 1 cup peas (fresh or frozen)

• 1 cup green beans (fresh or frozen)

• 1 can (14 oz) fire roasted tomatoes (with liquid)

• 4 cups beef bone broth

• 2 tsp salt, pepper

• 1 tsp thyme

• 1 tsp italian seasoning

• 1 bay leaf

• Cooking fat of choice

Directions

1. Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of  meat until it’s brown.

2. Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined. 

3. Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.

4. Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes. 

5. Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme. 

Notes

1. Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.

Butternut Squash, Kale, and White Bean Lasagna Soup

Butternut Squash, Kale, and White Bean Lasagna Soup - Made with less than 10 ingredients - sure to be a dinner staple during the wintertime. 

Ever since I made Pioneer Woman's lasagna soup ten years ago, I never got back to the normal way of making lasagna. When you find an easier, more efficient way of making something, why turn back? Amiright!? 

So to switch up the classic take on lasagna soup, I made it winter-inspired using butternut squash, kale, and white beans. For this recipe, I used spicy sausage but if you are plant-based, you can simply switch out for vegan sausage or an extra can of white beans. 

This lasagna soup is made with less than 10 ingredients, using one pot, and finished in under 30 minutes! So for my busy mom’s out there, this one's for you! 

Most of you know, I am a huge fan of Banza pasta! So to make this lasagna soup gluten-free, I used their brand spanking new line of lasagna noodles! With nearly two times the protein, three times the fiber, and nearly 30% fewer net carbs - it’s crazy how you can’t even tell the difference from traditional lasagna noodles!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Butternut Squash, Kale, and White Bean Lasagna Soup - Made with less than 10 ingredients - sure to be a dinner staple during the wintertime. 

Ingredients: 

• 1 container lasagna noodles (uncooked)

• 1 can 28oz crushed fire-roasted tomatoes

• 1 container (4 cups low-sodium chicken stock) or veggie stock

• 1 can white beans (rinsed and drained)

• 1 container (16oz) spicy sausage or vegan sausage/extra can of beans

• 2 cups fresh kale (destemmed)

• 1 white onion (diced)

• 4 cloves garlic (minced)

• 1 butternut squash (about 1 ½ cups) cubed

• Dash or 3 of red pepper flakes

• 1 tsp salt

• ½ tsp pepper

Directions: 

1. Heat about 1 tbsp olive oil in a dutch oven or heavy-bottomed stockpot over medium heat. Add the sausage and cook until brown (about 5-8 minutes). Place sausage on a paper towel covered plate to absorb excess grease. 

2. While the pot has oil and grease from the sausage, add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften (about 5 minutes). Add the onion and garlic to the pot, and cook until soft and translucent. 

3. Add the sausage back to the pot and add tomatoes, chicken stock, seasonings, and lasagna noodles (may have to break noodles into thirds to fit into the pot. If you think you need more liquid, add about 1-2 cups of stock or water. 

4. Cover, and bring the stock just to a boil, then turn the heat down to low-medium. Let simmer uncovered for about 15-20 minutes. Season with additional salt, pepper, and red pepper flakes to taste. 

5. Add white beans and torn kale leaves, and continue to simmer until warmed through, about 5-7 minutes. Serve warm with crusty bread and enjoy! Great to garnish with fresh basil and additional red pepper flakes too.  Makes about 4 servings. 

Creamy Tomato Pesto Soup

Creamy Tomato Basil Soup - The creamiest, richest soup you have ever had that’s dairy-free! 

During the colder months, my mother would make homemade creamy tomato soup with grilled cheese. I’m not much of a soup person, but it was MY FAVORITE! Ever since then, I still drool dream about it to this day! What takes her soup above the rest is love (obviously), fresh herbs, and heavy cream. Well since heavy cream is a no go for this gut, I made a few changes to the recipe. 

It’s a very simple recipe, actually. If you are crunched for time and need to have soup asap, (because, don’t we all?) then you will only need five ingredients to make this soup. But, if you really want to make your mom’s old recipe jealous, whip up a quick pesto drizzle as a garnish. Dipping your dairy-free/gluten-free grilled cheese in that winning combination will not disappoint your taste buds, trust me.

For this recipe, if you are wanting a smooth, “bisque” texture, I would recommend getting a blender or immersion blender. Now, onto the recipe! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Creamy Tomato Basil Soup - The creamiest, richest soup you have ever had that’s dairy-free! 

Makes 4-6 servings

Ingredients: 

• 1 white onion (sliced)

• 4 cloves garlic (smashed)

• 1 Tbsp grass fed butter (or ghee, coconut oil)

• 5-8 sprigs fresh oregano (strip leaves from the stem)

• 1 can (28 oz) fire roasted organic crushed tomatoes 

• 1 can lite coconut milk unsweetened

Pesto drizzle

• 1 bunch (.75 oz package) fresh basil

•  ¼ cup oil

• 4 cloves garlic

• 1 Tbsp feta (or DF cheese)

Directions: 

1. In a large skillet, melt butter over medium heat. Add onions and garlic and saute until translucent. Add can of tomatoes, oregano, and season with salt and pepper. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until slightly thickened. 

2. To make the pesto drizzle, add basil, garlic, and feta to a processor. While the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more oil if necessary. Season to taste with salt and pepper and transfer to a small bowl. If you do not have a processor, finely chop ingredients and combine in a small bowl.

3. Transfer tomato mixture to a blender and process until smooth (remember, mixture is hot!). Alternatively, use an immersion blender, process until smooth.  

4. With soup over low heat, add coconut milk. Season to taste with sea salt, pepper, and optional red pepper flakes. 

When ready to serve, drizzle pesto and/or additional coconut milk and serve! 

Notes: 

• I love using this brand for organic canned tomatoes.

Chicken Zoodle Soup

Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

 How cute is my baby boy in this winter storm we had a few weeks back!?

As this may be Rory's first introductory post, he is a pure breed Pembroke welsh corgi and just turned three years old in January! Rory is a very sweet and active boy and definitely keeps us on our toes! Even though he could barely see past the snow flurries, he absolutely loves the winter. If only his love for winter could rub off on me! This ties into another thing that you will learn about me ...

Hello, my name is Candace... and I am not a soup fan! Phew, there I said it!

If I go out to eat or plan out my meals for the week, I am not thinking about soup. Instead, I am thinking about salads, tacos, grain bowls, sandwiches -- you name it! But during these bitterly cold months, I am searching for anything hot and comforting for the body. This soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!

This soup is inspired by the traditional chicken noodle soup with upgrades that are catered to gluten free, dairy free and low carb lovers. The soup may be a healthier take on the traditional, but it certainly does not lack in flavor and heartiness.

Chicken zoodle soup is a crowd pleaser; the aroma is HEAVENLY when you simmer this bad boy. It’s also super versatile! Feel free to add more veggies, or omit chicken if you want to go vegan. You could also change the protein to a plant-based protein with chickpeas or tofu.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

INGREDIENTS

• 1 lb boneless skinless chicken breast

• 3 carrots (sliced)

• 3 celery stalks (sliced)

• 3 cloves garlic

• 1 yellow onion

• 2 large zucchini (spiralized)

• 1 cup frozen peas

• 2 cups each organic low sodium chicken and veggie stock

• 2 cups canned coconut milk

• 1/2 lemon

• 1 handful Italian parsley

• 1 tbsp coconut oil

Seasonings

• 1 tsp celery salt

• 1 tsp crushed rosemary

• 1 tsp thyme

• 1/2 tsp smoked paprika

• 2 bay leaves

• S & P

DIRECTIONS

1. Heat coconut oil in a large pot or dutch oven over medium-high heat.

2. Season chicken breasts with S&P and add chicken to pot. Sear for about 5 minutes per side. Set aside to rest.

3. Saute minced garlic and chopped onion and cook until translucent.

4. Add carrots, celery, and peas and cook for about 5 minutes

5. Shred or dice chicken and add back to the pot.

6. Add both stocks and coconut milk along with the seasonings.

7. Turn the heat down to low-medium heat to let simmer for about 20-25 minutes with the lid on. During this time, you can spiralize the zucchini.

8. Take out the bay leaves and add the spiralized zucchini and parsley. Simmer on low for 5 minutes.

9. Squeeze in lemon and it's ready!