Vegetable “Beef” Soup

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  • 7 ounces/200 grams grass-fed beef/bison (ground or cubed)
  • 1.5 tablespoon celery flakes
  • 4 cups beef broth (Imagine is Nan's favorite brand)
  • 1 tablespoon onion flakes
  • 2 clove of garlic
  • 2 bay leaf
  • 1/2 tablespoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon of dried thyme
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of chili powder
  • 1- 1.5 teaspoons of pink salt
  • pepper to taste
  • 7 ounces of whole canned tomatoes
  • 2 cups kale (cigar rolled and thin ribbon sliced)
  1. Cook beef in saute pan until done.   Ground beef/bison will take 8-10 minutes and cubed beef will take 15-20 minutes.  Save the juices & drippings and add to the broth.
  2. Combine all ingredients (except tomatoes and kale) and simmer for 20-30 minutes.
  3. The last 10 minutes add the tomatoes (or the other veggie you chose) and kale.
Use a mesh strainer to separate the broth from the meat and veggies.  This makes it easier to divide the protein. Makes 2 servings of protein and 2 servings of vegetables    
Optional Ideas
  • If you use chicken or turkey as your protein, don't forget to switch the broth.
  • This could be a vegetarian/vegan soup if you use the Simple Girl Bouillion to make the broth and one of the legume choices from the vegetarian protein choices.
  • You could also use this as a FREE broth if you eliminate the tomatoes and kale.  If you use the kale, you could have a bowl of this every day as an extra food!
  • You could also use salsa as the tomato flavor and then add a different vegetable like zucchini or spinach.

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