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Creamy Beef & White Bean Soup

Servings: 4

Ingredients

  • 1 lb lean ground beef
  • 1 sweet onion diced
  • 3 carrots sliced
  • 4 garlic cloves crushed or minced
  • 2 tsps dried thyme
  • sea salt and ground black pepper to taste
  • 2 Tbsps Arrowroot powder gluten-free flour, or cornstarch
  • 1 cup canned unsweetened coconut milk or any milk of choice
  • 1 x 15-ounce can of cannellini beans rinsed
  • 4 medium white potatoes or sweet potatoes small diced
  • 6 cups bone broth

Optional:

  • fresh parsley
  • red pepper flakes

Instructions

  • Cook the beef in a large stockpot or Dutch oven, mincing it with a wooden spoon. Drain off any excess grease.
  • Stir in the onion, carrots, garlic, and thyme. Season with a pinch of sea salt and pepper, and cook for about 10 minutes, stirring frequently.
  • Add the Arrowroot powder to the coconut milk and whisk together until very smooth.
  • Add beans, potatoes, and broth into your stockpot. Bring the soup to a boil, then reduce the heat to a low simmer.
  • Simmer your soup, over low heat, for 20 minutes, or until the vegetables are tender.
  • Add the coconut milk mixture and simmer for an additional 10 minutes.
  • Garnish with crushed chili flakes and parsley, if desired.
  • Enjoy!