Beef Vegetable Soup (Soupbone, Loin Steak, or Sirloin Steak)

by Kristin Kirkland March 09, 2017

Ingredients:

1 Soup bone steak, Loin steak, or Sirloin Steak
1 tablespoon solid cooking fat
1 yellow onion, chopped
3 cloves of minced garlic
1 inch piece of ginger, peeled & finely chopped
3-4 carrots, chopped
1-2 sweet potatoes  (For an Auto Immune Paleo recipe, use only sweet potatoes)
1-2 white potatoes
1 cup mushrooms, chopped
1 tablespoon chives
1/2 tablespoon basil
1/2 tablespoon thyme
1 tablespoon apple cider vinegar
2 quarts bone broth (check recipes online for homemade bone broth)
1 teaspoon Celtic Sea Salt
1 bunch of chard, stemmed & chopped

1. Sear beef in 1 tablespoon of oil in a pan on the stove top.  Cook beef on medium low until it is cooked.  If using a soup bone, allow beef to simmer for an hour separately in bone broth before preparing the remaining ingredients. 

2. Saute onion, garlic, and ginger in cooking fat in a heavy bottomed pot on medium high.  Add potatoes, mushrooms, carrots, and seasonings.  Saute for 5 minutes until vegetables are lightly browned. 

3. Add vinegar and bone broth.  Bring to boil, then reduce heat.  Cover and simmer for 20 minutes or until the vegetables are tender. 

4.  Add chard during the last couple minutes of cooking. 

Soup stores well in the refrigerator for a few days and freezes well also.




Kristin Kirkland
Kristin Kirkland

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