Brrrr! This winter has been pretty darn cold! Luckily, now is the time to make hearty, healthy, warming soups to fend off that bitter chill! Today we wanted to share some of our favorite paleo-friendly soup recipes that are perfect for dinner (and to bring to work or school the next day!) Special thanks to Weed 'Em And Reap, Whole Lifestyle Nutrition, and Caveman Strong.

Balsamic Beef Soup (By: Weed 'Em And Reap)

1 onion, diced • 1 clove garlic, minced • 2 TBS. olive oil, tallow, lard, or butter • 2 pounds stew meat • 2 TBS. tomato paste • 4 TBS. balsamic vinegar • 4 c. beef broth • 4 c. carrots, sliced • 8 potatoes, diced •

1 tsp. salt • 1/2 tsp. pepper •TOP with minced parsley


In a pot over medium heat, saute onion & garlic in oil for about 5-7 minutes or until translucent.

Cut stew meat into medium chunks and add to onion & garlic.

Cook meat until browned, reduce heat to low and add tomato paste and balsamic vinegar. Cook on low for 10 minutes to allow the liquid to evaporate and the balsamic vinegar to reduce & sweeten.

Increase heat to medium-high, and add broth, carrots, potatoes, salt, & pepper. Simmer for 15-20 minutes until potatoes & carrots are well cooked.

Remove from heat, top with parsley & enjoy!


Butternut Squash Soup (By: Whole Lifestyle Nutrition)


2 tbsp coconut oil or grass fed butter • 1 large carrot, diced • 1 large stalk celery, diced • 1 medium onion, chopped • 1 medium squash cubed, skins and seeds removed • 1 tbsp fresh thyme • 4 cups chicken stock • 1/2 cup half and half or heavy cream • Unrefined sea salt and pepper to taste •

Nutmeg, to taste


In a dutch oven melt 2 tbsp of coconut oil or butter.

Add onions, carrots and celery.

Cook until onion are translucent (about 4 minutes).

Add butternut squash and stir well.

Add chicken stock,thyme and salt and pepper to taste and allow to cook another 30-40 minutes or until squash is tender.

With a stick blender (or a food processor) blend until smooth.

Whisk in half and half or cream.

Put in serving bowl and top with a little nutmeg.


Paleo Meatball Soup (By: Caveman Strong)


3 tbsp olive oil • 1 medium onion, minced • 3 celery stalks, thinly sliced • 2 cloves of garlic, chopped • 1 (14.5 oz.) can crushed tomatoes, with juice (canned only tomatoes) • 1 box beef broth • 2 tsp oregano • 3 tbps of fresh basil • 1 tsp pepper •1 egg • 1 lb. ground beef • 1 tsp garlic powder • 1/4 cup almond meal • 3 cups baby spinach • 1 cup of each broccoli and cauliflower • 1 zucchini chopped •

1parsnip sliced


Heat 3 tbsp of olive oil in a soup pot.

Add in onion and celery, and cook until soft, about 10 minutes. Add the garlic and cook 1 minute. Add crushed tomatoes and their juices, beef broth, other vegetables, 1 teaspoon oregano, 2 teaspoons basil, and 1/2 t. salt. Bring to a simmer.

While the soup simmers make the meatballs.



In a bowl combine ground beef, egg, almond meal, 1 teaspoon oregano,  1 t. pepper and 1 tbsp of garlic powder.

 Mix with your hands until well combined. Divide into tablespoons and roll into smooth firm balls. As you work gently drop the meatballs into the soup.

Add  spinach and remaining basil and simmer for 20 minutes until meat is cooked through. about 1 hour