Guest Recipe: Beef and Vegetable Bone Broth Soup

½ lb grass-fed ground beef (roast meat would work as well)

2 tbsp Olive Oil for sautéing meat

2 tbsp Ghee or Regular Butter

2 tbsp Olive Oil for sauteing vegetables

2 large carrots chopped

1 medium onion chopped

3 large Cremini Mushrooms diced

2 cups zucchini chopped

2 tbsp Sun Dried Tomatoes chopped (optional)

3 medium potatoes cubed (optional)

1 tbsp Cumin

1 tbsp Coriander

½ bunch chopped kale

3 medium cloves of minced garlic

2 cups zucchini chopped

2 qts quarts Beth’s Bountiful Premium Beef Bone Broth

2 tbsp Fish Sauce

2 large squeezes of Anchovy Paste

1 tbsp Black Garlic Powder or 2 cloves blended (optional)

Sea salt/pepper to taste

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.

Bon Appetit!

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Guest Recipe: Beef and Vegetable Bone Broth Soup