This Crohn’s-friendly beef soup is hearty, nourishing, and gentle on digestion. Using tender chuck roast, fresh vegetables, and fragrant herbs, it’s a simple one-pot meal that comes together in under an hour. The recipe avoids heavy seasonings, making it suitable for sensitive digestion while still being full of flavor.
Serves: 4
Prep Time: 20 minutes (slice meat and vegetables)
Cook Time: 30 minutes
Total Time: ~50 minutes
Ingredients
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4 cups beef broth
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2 zucchinis, sliced
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2 cups green beans, cut into 1” pieces
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3 carrots, cleaned and sliced
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2 tomatoes, diced
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1 cup frozen peas
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2 lbs boneless chuck roast, cut into 1” cubes
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3 cloves garlic, crushed
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1 tsp fresh rosemary, chopped
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Salt and pepper, to taste
Instructions
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Prepare beef: Cut chuck roast into 1” cubes.
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Build soup base: In a large pot, add beef cubes to the broth.
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Add vegetables & herbs: Stir in zucchini, green beans, carrots, tomatoes, peas, garlic, and rosemary.
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Simmer: Cook over medium heat for about 30 minutes, until vegetables are tender and beef is cooked through.
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Season: Add salt and pepper to taste. Serve hot.
Notes
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Crohn’s-friendly tip: If peas or tomatoes are irritating during a flare, reduce or omit them. Substitute with extra zucchini or carrots.
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Shortcuts: Use pre-cubed stew beef for faster prep.
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Storage: Refrigerates well for up to 4 days or freeze for 2 months.
FAQs
Is beef soup good for Crohn’s disease?
Yes, when prepared with gentle herbs and easy-to-digest vegetables, beef soup can be a soothing and nutrient-rich option.
Can I use another cut of beef?
Yes, stew meat, brisket, or even ground beef can work, but chuck roast provides a tender texture and hearty flavor.
Can this be made in a slow cooker?
Absolutely — cook on low for 6–8 hours or high for 3–4 hours.
