Dairy Free Egg Free Gluten Free Keto Low-carb Nut Free Paleo Whole30

Beef & Kale Vegetable Soup (Serves 2)

Sautéed carrots, onions, celery and flank steak slow simmered in fresh herbs and homemade beef stock.

*32 oz

*Can be kept in the freezer for up to 2 weeks

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

2 servings per container

Per Serving

Calories

380

Total fat

21g

(27%)

Saturated fat

(30%)

Trans fat

Cholesterol

105mg

(35%)

Sodium

1150mg

(50%)

Total carbohydrate

10g

(4%)

Dietary fiber

(14%)

Total sugars

Includes added sugars

(0%)

Protein

36g

Vitamin D

0mg

(0%)

Calcium

160mg

(12%)

Iron

4.2mg

(23%)

Potassium

680mg

(14%)

All Ingredients

Contains: Celery

Organic Flank Steak, Kale, Yellow Onion, Carrots, Celery raw, Olive Oil, Beef Boullion, Garlic, Paprika, Black Pepper, Bay Leaves, Oregano, Thyme Dried, Water, Salt

How to Prepare

Freezes Well

To thaw, transfer the frozen soup to the refrigerator and let it defrost overnight (about 8–12 hours). For faster thawing, place the sealed container in a bowl of cold water, changing the water every 30 minutes until fully thawed.

Microwave

Transfer the soup to a microwave-safe bowl and cover loosely to prevent splatter. Heat on medium power for 2–3 minutes, stirring halfway through. Continue in 30-second intervals until hot and steaming.

Stovetop

Pour the soup into a saucepan and warm over medium heat, stirring occasionally. Simmer gently for 5–7 minutes until the broth is steaming and the beef and vegetables are heated through.

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