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BEEF VEGETABLE SOUP

BEEF VEGETABLE SOUP
This is a very versatile soup that you can tailor to your liking. I often use differing low-glycemic vegetables and replace the cabbage with spinach for more variety. We only use grass-fed beef in our recipes in order to reap the greatest health benefits. Mountain Run Farm in Sedalia, VA, is a great source for grass-fed beef products and much more.

Plan: (Standard)

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Serving information: This recipe yields 8 servings and covers your protein and vegetable for one meal.

BEEF VEGETABLE SOUP

This is a very versatile soup that you can tailor to your liking. I often use differing low-glycemic vegetables and replace the cabbage with spinach for more variety. We only use grass-fed beef in our recipes in order to reap the greatest health benefits. Mountain Run Farm in Sedalia, VA, is a great source for grass-fed beef products and much more. The amount of vegetables doesn’t have to be exact. Sometimes I just clean out my frig or add more or less veggies, depending on how much broth I want.

INGREDIENTS

  • 1.5 lbs. ground grass-fed beef
  • 1 Tbs. organic coconut or avocado oil
  • 1 onion
  • 1-2 tsp minced garlic
  • 1 can organic tomato sauce
  • 1 can organic Italian diced tomatoes (if using regular diced tomatoes, add 2 tsp. Italian seasoning)
  • 6-7 cups beef broth or beef bone broth
  • ½ head cabbage cut into bite-sized pieces
  • 2 small to medium zucchini, quartered and cut into ½ inch pieces
  • 5 cups fresh or frozen low-glycemic vegetables (choose from green beans, cauliflower, broccoli, peppers)
  • Pink Himalayan salt and fresh-ground pepper to taste

INSTRUCTIONS

  1. In a large pot brown ground beef in oil on one side. Turn to brown other side and add onion and garlic, cooking 5 minutes.
  2. Add other ingredients. I add 6 cups of broth to start and add more as needed.
  3. Bring to a boil and simmer for about a half hour.