Electrolyte-Boosting Beef & Vegetable Soup

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nourishing soup with grass-fed beef and bone broth to replenish essential electrolytes, preventing dizziness and supporting hydration. This French-inspired Whole30 recipe, ready in about 60 minutes, pairs grass-fed beef stew meat, beef bone broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz (170g), cubed grass-fed beef stew meat
• 2 cups beef bone broth
• 1/2 cup, diced carrots
• 1/2 cup, diced celery
• 1/4 cup, diced onion
• 2 cloves, minced garlic
• 1/2 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup, chopped spinach

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a pot, combine beef stew meat, beef bone broth, diced carrots, diced celery, diced onion, and minced garlic. Add thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer.
2. Step 2: Cover and cook on low heat for 45 minutes until beef is tender and flavors meld.
3. Step 3: Stir in chopped spinach and cook uncovered for 2 minutes until spinach is wilted and bright green.
4. Step 4: Taste and adjust seasoning with salt and black pepper if needed before serving.