Beef and Vegetable Soup
Ingredients
The soup base
-
2
lb
grass-fed beef stew meat
-
1
large
onion, chopped
-
2
cloves
garlic, chopped
-
2
cups
bone broth
-
¼
cup
red wine vinegar
-
2
tbsp
Dijon mustard
-
1
28 oz can
whole tomatoes
-
1
tbsp
Himalayan salt
-
1
tsp
ground black pepper
-
1
tbsp
dried oregano
The vegetables
-
6
cups
water
-
2
large
carrots, peeled and sliced
-
2
ribs
celery, sliced
-
8
oz
mushrooms, sliced
-
4
cups
spinach leaves, chopped
Instructions
- Pat the meat dry and sprinkle with salt and pepper.
- Melt cooking fat in a large stockpot over high heat.
- Add the meat in a single layer and cook until browned on all sides, working in batches if necessary.
- Lower the heat to medium, add more fat if needed, then add onion and garlic; cook until the onion is translucent.
- Add broth, red wine vinegar, Dijon mustard, canned tomatoes, and spices; bring to a simmer.
- Cover and simmer for 2½ to 3 hours until the meat is tender and most liquid has evaporated.
- Add water, carrots, celery, and mushrooms; bring to a boil, then reduce heat and cook until vegetables are tender, about 30 minutes.
- Remove from heat, stir in spinach, and let sit until wilted, about 5 minutes.
- Serve hot with freshly cracked pepper.
Nutrition Facts (estimated)
Servings
6
Calories
292
Total fat
8g
Total carbohydrates
13g
Total protein
40g
Sodium
1580mg
Cholesterol
94mg
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