Organic Beef Vegetable Soup

Organic Beef Vegetable Soup

With fall and cooler temperatures around the corner, a hot bowl of soup could be just what we need. This organic beef vegetable soup is loaded with fresh vegetables like mushrooms and carrots, as well as delicious and fiber-packed lima beans.

Ingredients, Part 1:2 pounds organic stewing beef (cut into bite size pieces)

1 tablespoon Dijon mustard

Directions: Heat some olive or coconut oil in a large deep pot, and add the ingredients above. Mix and sear the beef.

Read more about the importance of organic meat

Once browned add the following:

Ingredients, Part 2:1 large white onion, thinly sliced

1 large sweet onion, cut into small pieces

3 cups of sliced mushrooms

2 turnips, peeled and cubed

2 parsnips, peeled and cubed

3 cups potatoes, quartered

12 oz mini carrots, halved

2 cups lima beans

1 tablespoon minced garlic

2 tablespoons ground sage

1 tablespoon celery salt

4 cups organic beef broth

4 cups organic chicken broth

4 cups organic veggie broth

8 cups of purified water

Directions: Heat on medium for at least 3 hours then simmer until ready to serve.

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.