Beef & Spaghetti Squash or Fennel Soup

Ingredients

Step 2 Beef with Fennel OR Spaghetti Squash Sou

Ingredients

• 14 oz beef stew meat (cut into small cubes)
• 2 teaspoons onion powder
• 2 cloves garlic, minced
• 1 teaspoon fennel seed (omit if using fresh fennel)
• ½ teaspoon celery seed
• ¼ cup salsa (optional)
• 4 cups beef broth (low sodium if preferred)
• Choose one:
  • 14 oz spaghetti squash
  • OR 14 oz fresh fennel, thinly sliced (omit fennel seed if using fresh fennel)
• Kale (optional)
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• 1 bay leaf
• 2 tablespoons fresh parsley
• 1 sprig fresh rosemary
• 2–3 sprigs fresh thyme

Preparation

Step 2 Instructions

1. Prepare Your Vegetable Base

If using spaghetti squash:

• Cut the squash in half lengthwise and remove the seeds.
• Place cut-side down on a baking sheet with a thin layer of water.
• Roast at 400°F for 30–40 minutes, until tender.
• Once cool enough to handle, scrape the flesh into strands with a fork and set aside.

If using fennel:

• Trim the fennel bulb, removing stalks and fronds (reserve fronds for garnish if desired).
• Weigh out 14 oz, then slice thinly and set aside.

2. Brown the Beef

• Season beef cubes with salt and pepper.
• In a large soup pot or Dutch oven, heat a small amount of broth (or an approved Step 2 cooking liquid) over medium-high heat.
• Add beef cubes and cook until browned on all sides.
• Remove from the pot and set aside.

3. Build the Flavor Base

• In the same pot, add garlic, onion powder, fennel seed (if using spaghetti squash), and celery seed.
• Stir for 1–2 minutes until fragrant.

4. Combine and Simmer

• Return the browned beef to the pot.
• Add beef broth, salsa (if using), Italian seasoning, bay leaf, rosemary, and thyme.
• If using fennel, add the sliced fennel now.
• Bring to a boil, then reduce heat and simmer 45–60 minutes, until the beef is tender and flavors are well developed.

5. Add Final Ingredients

• If using spaghetti squash, stir in the cooked squash strands during the last 10 minutes of simmering to meld the flavors.
• Add kale (if using) and cook briefly until softened.
• Remove bay leaf and herb stems before serving.
• Taste and adjust seasoning as needed.

6. Serve

• Ladle into bowls and garnish with fresh parsley or reserved fennel fronds.
• Enjoy warm!

Optional Ideas

Step 4 Beef, Fennel & Spaghetti Squash Soup 

Ingredients

• 1 ½ lbs beef stew meat (cut into small cubes)
• 2 tbsp olive oil or avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bulb fennel, trimmed and thinly sliced (reserve fronds for garnish)
• 1 medium carrot, diced (optional for sweetness)
• 1 stalk celery, diced
• 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
• 6 cups beef broth (low sodium if preferred)
• 1 small spaghetti squash (approx 3 cups)
• 1 tsp sea salt (or to taste)
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 bay leaf
• 2 tablespoons fresh parsley
• 1 sprig fresh rosemary
• 4-5 sprigs fresh thyme