I serve this soup at our retreats and everyone loves it! Normally I just throw in any veggies that need to be used up. It's a perfect last minute dinner to make and it's always thoroughly enjoyed!
Recipe:
1 lb. ground beef
32 ounce beef broth
3 cups vegetable broth
1 - 15 oz. can black or kidney beans
1 14-15 oz. can diced tomatoes
1 cup frozen corn
4 - 5 cups broccoli or greens, chopped
5 stalks celery, chopped
4 medium carrots, chopped
1 handful fresh parsley, chopped
1 onion, chopped
2 cloves garlic, minced
fresh herbs to taste, (I used oregano and thyme from my garden, just a bit)
1 TBS Celtic or Himalayan salt
1 tsp cracked pepper
1 TBS Italian seasonings
1 TBS EV Olive Oil
optional: 1 TBS Beef Gelatin, good for hair, skin, nails, joints, and your gut
Saute olive oil with onion and garlic, After 5 minutes, add herbs. When browned, add ground beef, separate and brown. Add broth and beans, diced tomatoes, then veggies and about 8 cups water. Bring to a boil then simmer on medium low heat for about 1 hour. Serve with sour cream or cheese.
Recipe:
1 lb. ground beef
32 ounce beef broth
3 cups vegetable broth
1 - 15 oz. can black or kidney beans
1 14-15 oz. can diced tomatoes
1 cup frozen corn
4 - 5 cups broccoli or greens, chopped
5 stalks celery, chopped
4 medium carrots, chopped
1 handful fresh parsley, chopped
1 onion, chopped
2 cloves garlic, minced
fresh herbs to taste, (I used oregano and thyme from my garden, just a bit)
1 TBS Celtic or Himalayan salt
1 tsp cracked pepper
1 TBS Italian seasonings
1 TBS EV Olive Oil
optional: 1 TBS Beef Gelatin, good for hair, skin, nails, joints, and your gut
Saute olive oil with onion and garlic, After 5 minutes, add herbs. When browned, add ground beef, separate and brown. Add broth and beans, diced tomatoes, then veggies and about 8 cups water. Bring to a boil then simmer on medium low heat for about 1 hour. Serve with sour cream or cheese.
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