Healthy vegetable beef soup

The heartiest most comforting and healthy vegetable beef soup using my secret weapon, Kettle and Fire organic beef broth. It is a high quality beef broth that’s rich, savoury and better than your average stock. It’s chef made with 100% grass-fed beef, all natural, and is gluten-free. No additives or preservatives, no antibiotics or hormones no artificial flavors or colours and no extra sodium. This soup is my go-to soup for the cooler rainy or snowy months. It’s like “home” in a bowl. Here’s how you make it:

Healthy vegetable beef soup by The Modern Nonna

Healthy vegetable beef soup

The heartiest most comforting and healthy vegetable beef soup using my secret weapon, Kettle and Fire organic beef broth. It is a high quality beef broth that’s rich, savoury and better than your average stock. It’s chef made with 100% grass-fed beef, all natural, and is gluten-free. No additives or preservatives, no antibiotics or hormones no artificial flavors or colours and no extra sodium. This soup is my go-to soup for the cooler rainy or snowy months. It’s like “home” in a bowl. Here’s how you make it:

Ingredients
  

  • 2-3 tablespoons avocado oil
  • small pack stewing beef — 0.400 kg
  • salt and pepper to taste
  • 1 finely diced onion
  • 2 finely diced celery stalks
  • 4 garlic cloves
  • 2 cups plain tomato sauce
  • 1 teaspoon italian seasoning
  • 4 cups beef broth
  • 3 cups filtered water
  • 1 bay leaf
  • 4 small diced potatoes
  • 2 diced carrots
  • 2 cups of frozen peas
  • parsley for garnish

Instructions
 

  • In a pot on the stove on medium-high heat add the oil and make sure it gets hot. Add the beef stew pieces and make sure they sizzle as they hit the oil without overcrowding the pot.
  • We want a nice caramelization on each side for extra flavour. Season the meat with salt and pepper on each side and once it’s browned remove it and set aside.
  • Reduce the heat to medium-low and In the same pot add the onions, celery and stir. Add the garlic and stir. Pour a tiny splash of water or stock to deglaze the pot and add in the tomato sauce and italian seasoning.
  • You can now add the meat back in and pour over the beef broth and water. Add a bay leaf, let it come to a boil, reduce the heat to low and partially cover it and let it go for 1.5 hours.
  • After 1.5 hours add the potatoes and carrots and cook for another  20 minutes.
  • Add the frozen peas and parsley the last 5 minutes, take it off the heat and enjoy.

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