Description
This simple, hearty soup is a great way to use up leftover vegtetables, although fresh veggies work well too. The recipe is flexible, and the longer it simmers, the better the flavor!
Ingredients
Scale
- 1 lb. ground beef (preferably grass fed)
- 1 large onion, chopped
- 2 TB coconut oil
- 1 clove garlic, minced
- Unrefined sea salt, to taste—about ½–1 tsp
- Ground black pepper, to taste
- Basil—about 1 TB dried or 1/2 cup fresh, chopped
- Parsley–about 1 TB dried
- 1 can (14 oz.) stewed tomatoes (or equivalent fresh chopped)
- 32 oz. beef broth (homemade is best!)
- 1 bay leaf
- 1 or 2 10-oz. bags frozen vegetable soup blend (no tomatoes), or whatever veggies you have on hand: frozen or leftovers, etc.
Instructions
- Saute chopped onion in coconut oil.
- Add garlic and sauté briefly.
- Add ground beef and brown.
- Add seasonings—salt, pepper, basil, and parsley–and stir.
- Add tomatoes, beef broth, and bay leaf.
- Bring to a boil, then reduce heat.
- Add vegetables. Simmer one hour or more, until vegetables are soft.
- Discard bay leaf before serving.
Notes
Favorite veggies to add to this soup: roasted butternut squash, roasted red peppers, fresh chopped or frozen shredded zucchini, green beans.
