This comforting Beef & Sweet Potato Chowder is full of flavor, low fat, and has healthy carbs from the sweet potatoes! Dairy-free, Gluten-free, THM-E.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
Roast beef with sweet potatoes is one of my favorite comfort foods. I wanted to put together a soup that had those same delicious flavors. This Beef & Sweet Potato Chowder turned out exactly like I hoped – warm and comforting.
Tips for making Beef & Sweet Potato Chowder:
- Optional: Puree one of the bags of thawed cauliflower in a food processor and then add it to the soup. It will make the soup a little thicker.
- I added a little bit of “Hello Cheese” from the Trim Healthy Mama Cookbook on top of my bowl and it gave it some extra yum. If you can have dairy you could add a wedge of Light Laughing Cow cheese.
- I use Herbamare seasoning in my recipe. It’s an organic seasoning salt that has herbs and vegetables infused in the sea salt. It is our favorite, but feel free to use your favorite seasoned salt.
Trim Healthy Mamas this soup is an E.Print
Beef & Sweet Potato Chowder
- Yield: 8-10 servings
- Category: Soup
- 1-2 lbs lean ground beef, grass-fed or leanest you can find
- 6-8 cups beef broth
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 sweet potatoes, peeled and chopped
- 2 bags frozen cauliflower, thawed slightly and chopped
- 2 cups cashew or almond milk
- 1 teaspoon Herbamare
- pepper to taste
- Take cauliflower out of freezer to begin thawing.
- Brown ground beef and then put in colander and run hot water over the beef to remove as much fat as you can. Let strain.
- In a large stockpot heat 1 tablespoon coconut oil until melted. Add onion to stockpot and cook until translucent. Add sweet potatoes, cauliflower, broth, and seasonings. Bring to a boil over medium high heat. Once boiling, back the heat down to medium and keep the soup at a low boil for 20 minutes. Add in strained beef and cashew milk. Lower heat and let simmer for 10 minutes more.
Cashew milk has more of a creamier texture than almond milk, but either will work fine in this recipe.
This is our family’s favorite Chicken Noodle Soup – Gluten-Free recipe and it works wonderfully with the Trim Healthy Mama plan.
This soup is one of the first soups that I made as a young bride years ago. I remember being so excited to try it. I had found the recipe on the back of a can of broth and thought it sounded so good. Not being a very experienced cook the thought of even trying to make soup was a big step for me. Thankfully, it turned out yummy and was pretty easy to make.
When we made the switch to eating gluten-free, I used rice noodles instead of the wheat egg noodles that I originally used in this recipe. Now that we follow the Trim Healthy Mama plan and needing to keep it gluten-free, I use cabbage for our “noodles”. Our family loves it and we don’t miss those old style of noodles one bit.
I like to make a big pot of this soup so that it will last for several meals. I use my Cuisinart food processor that is similar to this model and it makes quick work of all the slicing, shredding, and dicing. I’ve had other food processors before this one that usually cost $40 or less, but they all would quit working after a year or two, so while it is more expensive it is very reliable and hard working.
You can use canned broth and chicken for this recipe if you’d like, or you make your own broth and cooked chicken with the recipe that I put in the notes below.
I include a couple of seasonings in this recipe that you may or may not have on hand or even be familiar with – nutritional yeast and Herbamare. They are both optional to the recipe, but I do think they add delicious flavoring to the soup.
Nutritional yeast is a deactivated yeast that comes in the form of yellow flakes, is high in B vitamins, and has a delicious cheesy taste. I love adding it to savory soups, non-dairy “cheese” crackers, casseroles, veggies, and popcorn. You can learn more about nutritional yeast and its benefits on Dr. Josh Axe’s website.
Herbamare is an organic herb seasoning salt. We especially like the flavor of this seasoned salt and love that its organic and gluten-free. We use it in soups, crackers, and veggie dishes.
For you Trim Healthy Mamas this soup is an FP.Print
Chicken Noodle Soup – Gluten-Free
- Yield: 12-16 servings
- Category: Soups
- 8 cups chicken broth, if buying make sure it’s gluten-free
- 4-6 cups of water
- 6 cups chicken, cooked and shredded
- 1 lb carrots, sliced
- 6-8 celery stalks, sliced
- 1/2 head of cabbage, finely shredded, about 5-6 cups
- 1 large onion, diced
- 1 lb bag of frozen cauliflower, mostly thawed, optional to add
- 2-4 tablespoons nutritional yeast, optional
- 1-2 teaspoons of Herbamare, or other seasoned salt
- salt and pepper to taste
- Start by taking the frozen bag of cauliflower out of the freezer and setting it out to begin thawing.
- Put the broth and water in a large stockpot and bring to boil.
- While your broth and water are heating up, slice your carrots and celery. Add to the broth.
- Shred your cabbage and dice your onion. Add both to the pot.
- Chop up your cauliflower into small pieces about the size of rice and add to the soup.
- Add seasonings.
- Bring soup to a boil. Turn down to simmer, cover the pot and let simmer for 20-30 minutes, until veggies are tender.
- Add shredded chicken to pot and let simmer for another 15-20 minutes.
To make your own chicken broth, place a whole chicken (giblets removed) in a large crockpot with one onion quartered and 1/4 cup apple cider vinegar. Add water to cover chicken. Cook on high for 4-6 hours or until the meat is falling off the bones. Remove chicken to cool. This will all be hot so use caution. Drain the broth through a mesh strainer. Use this broth for your soup. Take the meat off the bones and shred to add to your soup. You may not need all of the chicken for your soup, so you can save some chicken back for another use. You can make more broth by taking the bones of the chicken and putting them back into the crockpot. Add water to an inch or more below the top of the crockpot. Add a quartered onion and 1/4 cup apple cider vinegar to the crockpot. You can cook this on low for 12-48 hours to get some wonderfully rich broth.