Wintery vegetable beef soup
This gluten-free Wintery Vegetable Beef Soup is a hearty main course perfect for Autumn. It covers 30% of your daily requirements of vitamins and minerals. Similar to a classic beef stew, this soup is flavorful and comforting.
Ingredients
butter
0.5 Tbsps
oil
0.5 Tbsps
beef chuck roast
907.18 g
water
946.35 ml
bacon
4 slice
sweet potato
2 large
parsnip
2 large
carrots
2 large
celery ribs
2 large
onion
1 large
garlic
5 cloves
red cabbage
0.25
cabbage
0.25
fresh thyme leaves
1 sprigs
parsley
1 sprigs
bay leaves
2
black pepper
8 servings
Method
- Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
- Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
- When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
- In the same pot you cooked the beef in, add the bacon and cook just done.
- Remove bacon, but leave fat in pan.
- Add veggies and cook until just beginning to soften.
- Add shredded beef and reserved bacon back to pot along with herbs.
- Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
- I let it sit, covered for at least an hour to allow the flavors to come together.
- Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).
- To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.
- Sprinkle with fresh, chopped herbs and more black pepper, if desired.
Nutrition:
Carbs
32 g
Fat
19 g
Protein
26 g
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