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Nut Butter Veggie Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Nut Butter Veggie Soup just got a makeover and it is better than ever! This soup is cozy and hearty and loaded with veggies! Don't let the nut butter scare you off because it adds the most amazing subtle nutty flavor that takes this soup to the next level! I can’t wait for you try this one!


3 carrots, peeled and sliced
3 celery ribs, sliced
1 cup onion, chopped
3 cloves garlic, minced
8 oz green beans, cut in 1" pieces
1 lb baby potatoes, cut in half
1/2 cup nut butter of choice, I used almond butter from Georgia Grinders
2 tbsp ghee, I like Fourth & Heart
4 cups vegetable broth (or chicken), I like Kettle & Fire
14.5 oz diced tomatoes
1/4 cup fresh parsley, chopped
1 tsp salt
1 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Melt ghee in a large pot
Add carrots, celery & onion
Cook till onions are translucent
Add garlic & stir one minute
Add potatoes & green beans & stir
Add broth & tomatoes
Bring to a boil
Reduce heat to simmering for 10 minutes
Add nut butter, salt & pepper & stir well
Simmer 5 minutes more
Stir in parsley
Enjoy this recipe by Penny's Primal!

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