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| Italian Beef Soup |
| photo by recipe author |
Servings: 6
Preparation Time: 30 minutes
- 1/2 pound ground beef [1], bison [2] or turkey
- 2 tablespoons coconut oil [3]
- 1 cup carrots, diced
- 1 cup cabbage, diced
- 1 cup kale, chopped
- 1/2 cup celery, chopped
- 1/4 cup onion, diced
- 1/2 cup brussel sprouts, chopped
- 2 teaspoons fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon basil
- 2-3 cups beef or bison [4] stock
In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.
Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.
Ladle into bowls and serve.
Slow Cooker Option:
Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.
Freezing Soup:
Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.
Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here! [5]