Sometimes the best mistakes are made in the kitchen.
That's exactly how this Roasted Vegetable Soup was created. I was trying to create a bean-free chili recipe for those of us who can't eat beans. I had some venison browning, my Taco 'Bout Tasty! seasoning blooming in the pan, and a sheet of roasted vegetables ready to go. But somewhere between the stovetop and the final simmer, I realized I'd created something entirely different—and infinitely better.
This wasn't chili. This was a deeply savory, caramelized vegetable soup with tender chunks of seasoned meat that could warm you from the inside out on the coldest day.
I served it at a birthday dinner, slightly nervous that my "accident" wouldn't measure up. Within minutes, bowls were scraped clean and seconds were dished up. The birthday girl's little one—notoriously not a big meat eater—devoured every piece of meat and asked for more. Sometimes the best recipes aren't planned; they're discovered.
The Secret Weapon: Taco 'Bout Tasty! Seasoning
The backbone of this roasted vegetable soup's bold, savory flavor is my Taco 'Bout Tasty! seasoning blend. Unlike conventional taco seasonings loaded with wheat starch, maltodextrin, MSG, and inflammatory seed oils, this organic, gluten-free blend uses arrowroot as a natural thickener.
Every ingredient serves a purpose:
- Organic chili powder provides depth and warmth without excessive heat.
- Cumin and Mexican oregano offer earthy, slightly bitter notes that balance the sweetness of roasted vegetables.
- Garlic and onion amplify the savory umami without added yeast extracts or "natural flavors."
- Himalayan pink salt contains trace minerals often stripped from refined table salt.
When you bloom these spices in hot oil with browned meat, you activate their volatile compounds and infuse the entire dish with layers of flavor that develop further during the simmer.
Ingredients That Heal
God designed vegetables with specific phytonutrients that support our bodies' intricate systems. This soup capitalizes on those gifts.
Carrots and parsnips are rich in beta-carotene, which converts to vitamin A—essential for immune function, vision, and cellular communication. Their natural sweetness intensifies when roasted, as the dry heat converts starches to simple sugars through the Maillard reaction.
Celery provides phthalides, compounds that may help relax arterial walls and support healthy blood pressure. It's also a source of luteolin, a flavonoid with neuroprotective properties.
Bell peppers and tomatoes are loaded with vitamin C and lycopene. Lycopene, a carotenoid responsible for tomatoes' red hue, demonstrates powerful antioxidant activity. Cooking tomatoes with healthy fats—like the avocado oil used here—increases lycopene bioavailability significantly.
Grass-fed beef offers complete protein with all essential amino acids, along with bioavailable iron, zinc, and B vitamins. Grass-fed varieties contain higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA) compared to grain-fed counterparts.
Garlic and onions (from the allium family) contain organosulfur compounds that support detoxification pathways in the liver and demonstrate antimicrobial properties. When roasted, these sharp compounds mellow into sweet, caramelized complexity.
The optional collagen peptides provide glycine, proline, and hydroxyproline—amino acids that support gut lining integrity, joint health, and skin elasticity.
Eat the Rainbow, Enjoy the Benefits 🌈
The variety of colors in this soup isn't just visually appealing—each hue represents different phytonutrients that support your body in unique ways.
- Orange vegetables like carrots provide beta-carotene for eye and immune health
- Red vegetables like tomatoes supply lycopene and other antioxidants that protect cells
- Green herbs like cilantro bring chlorophyll and compounds that help reduce inflammation
Simple shifts like adding more color to your plate can improve nutrient balance without complicated rules.
Want an easy reference for choosing the most nutrient-dense foods? Download my free Rainbow of Phytonutrients guide and keep it handy while you shop or cook.
Free Download: Rainbow of Phytonutrients Guide →
How to Make This Comforting Roasted Vegetable Soup
The process is simpler than you'd think for such a flavorful result.
First, roast your vegetables at high heat (425°F) until their edges caramelize and sugars concentrate. This step is non-negotiable—it's where the depth of flavor develops. Toss everything with avocado oil and a touch of sea salt, then let the oven work its magic for 25 minutes.
While the vegetables roast, brown your beef in a Dutch oven with more avocado oil. Once the meat develops a golden crust, sprinkle in the Taco 'Bout Tasty! seasoning and let it bloom for one minute. This brief sauté releases the spices' essential oils and coats every piece of meat.
Add the roasted vegetables to the pot along with vegetable broth and tomato paste. (Pro tip: I always add collagen peptides here for extra gut-healing benefits, but it's completely optional.) Bring everything to a simmer, then reduce the heat and let it bubble gently for at least 30 minutes. The longer it simmers, the more the flavors marry.
Serve with fresh garnishes that add brightness and healthy fats: a squeeze of lime, cilantro, and creamy avocado slices. Heat lovers can add their own red chili pepper flakes or their favorite hot sauce.
The entire process takes about an hour, but most of that is hands-off simmering time—perfect for meal-prepping a week's worth of nourishing lunches.
FAQs
Can I make this roasted vegetable soup in a slow cooker?
Absolutely. Roast the vegetables and brown the meat as directed, then transfer everything to your slow cooker with the broth and tomato paste. Cook on low for 4 to 5 hours or high for 2 to 3 hours—any longer and the vegetables may become too soft. If you have an Instant Pot that sautés and slow cooks, you can brown the meat directly in it, then switch to slow cook mode.
What if I don't eat beef or meat?
This recipe is beautifully flexible. Try venison, bison, lamb, chicken thighs, or even turkey. Each protein brings its own flavor profile, but the roasted vegetables and Taco 'Bout Tasty! seasoning tie it all together.
For a non-Paleo, plant-based option, swap the meat for cooked black beans, pinto beans, or chickpeas and rice or quinoa for a complete protein. Bloom the seasoning in oil without the meat and during the last 30 minutes of simmering, add your legumes along with cooked rice or quinoa to prevent them from becoming mushy.
Is this AIP-friendly?
Not as written, since the seasoning blend contains nightshades (peppers, tomatoes) and the recipe includes bell peppers and tomatoes. However, you could substitute with AIP-compliant vegetables like sweet potato, turnips, and rutabaga (avoid potatoes), homemade or store-bought nomato sauce in place of tomatoes and tomato paste, and an AIP taco seasoning like this one on Amazon. For a delicious but not taco or chili flavor, my Herbie seasoning would be deeply flavorful and comforting in its own right.
How long does it keep?
Store in an airtight container in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months. The flavors actually deepen after a day or two.
Ready to Make Your Own Happy Accident?
Whether you're meal-prepping for a busy week, feeding a crowd, or just craving something warm and nourishing, this soup delivers. The combination of caramelized vegetables, seasoned grass-fed beef, and bold spices creates comfort in a bowl—exactly what our bodies need as the weather cools.
Grab your Taco 'Bout Tasty! seasoning, fire up your oven, and let's turn your kitchen into a place where "mistakes" become your new favorite meals.
Get the full recipe below and let me know in the comments what happy accidents have happened in your kitchen!
