A recipe from Beth Kandell from Beth’s Bountiful Bone Broth
In a large skillet brown the ground beef in olive oil until it is mostly brown but still a little pink.
Put approximately 2 Tbsps. of Ghee in the Ground Beef. (It gives the soup a lovely buttery flavor)
Set the skillet aside
You can put the beef in a bowl and use the same pan to sauté the vegetables.
Put two more tablespoons of olive oil in the skillet and saute your onions until they begin to get translucent, usually around 10 minutes. Then add the carrots (I used orange and yellow carrots) and saute for another 5-10 minutes.
Add your mushrooms and zucchini, as well as sundried tomatoes and potatoes if you are including them.
Add your spices; cumin and coriander. I add about a tablespoon of salt at this point. Stir it up and add your dry white wine. Increase the heat to evaporate the alcohol and stir to infuse all of the flavors. Now lower your flame and add your garlic. Cook for 1 minute.
Get your soup pot and add your ground beef, vegetables, kale, bone broth and bring to a boil. Once the soup is boiling reduce the flame and simmer for 25 minutes. Adjust the flavor with several shakes of fish sauce and anchovy paste. Both of these items are super healthy for you and a natural way to season your soup.