After a trip to Disneyland that was filled with mostly good food choices, then sprinkled with kettle corn, ice cream, cocktails, and a corn dog ~ your girl was left craving vegetables something fierce.
 

 
I decided to use up some chicken bone broth we had waiting in the freezer, and cleaned out the produce drawer in our fridge.  The result was something delicious and nutritious, with tons of spices and super healthy ingredients flavoring up all of those veggies.
 
 
The key players in this chunky, hearty soup are the following:
 
Bone broth – for gut health 
Ghee – full of vitamins A, D, E, and K
Turmeric – anti-inflammatory
Garlic – strengthens immune system
Ginger – digestive support
 
 
With these powerhouse ingredients, plus a hefty serving of nutrient-dense vegetables, you can’t go wrong with this filling soup!  It’s the perfect lunch or dinner, and was actually pretty delicious first thing for breakfast too.  Talk about a healthy start to the day!
 
 
Feel free to add meatballs, chopped grilled chicken, or grass-fed ground beef to this if you’re looking for an added protein.  Either way, I know you will enjoy this yummy, flavor-packed stew!

 

Print Recipe

Chunky Vegetable Superfood Stew | Paleo, Whole30

Servings: 4
Calories: 138kcal

Ingredients

  • 24 oz bone broth
  • 1 medium onion
  • 3 large carrots
  • 1-2 cups potatoes (I used Yukon gold)
  • 1 bell pepper
  • 1 tbsp ghee
  • 1/2 tsp dried turmeric
  • 1/2 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1/4 tsp dried sage
  • 1/4 tsp rosemary
  • 1/4 tsp red pepper flakes
  • 1/4 tsp chili powder
  • pinch salt & pepper to taste

Instructions

  • Finely chop the onion and carrot.  Dice the potatoes into small, bite-sized pieces (about 1/4 to 1/2" square).  Slice then roughly chop the bell pepper.
  • In a large pot over medium, heat the ghee.  Add the carrots, onion, and potatoes, sautéing until they begin to soften (about 8 to 10 minutes).  Stir in the bell pepper, and continue to cook until tender, about 3 to 5 minutes.
  • Add the spices and herbs, stirring into the vegetables until fragrant (1 to 2 minutes).  Stir in the bone broth, and bring the soup to a boil.  Reduce to a simmer, cooking until all of the vegetables are soft.
  • Use an immersion blender to blend the soup about half of the way, leaving whole pieces of vegetables.  You could also transfer half of the soup into a blender or food processor, pulse until smooth, then return it back to the pot.
  • Add salt & pepper to taste, and adjust the seasonings to your liking.  Give it a final stir & serve hot!

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 106mg | Fiber: 4g | Sugar: 5g | Iron: 1mg
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Filed   one dish meals, side dishes, soups, Whole 30