Vegetable “Beef” Soup

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  • 7 ounces/200 grams grass-fed beef/bison (ground or cubed)
  • 1.5 tablespoons celery flakes
  • 4 cups beef broth (Imagine is Nan's favorite brand)
  • 1 tablespoon onion flakes
  • 2 cloves of garlic
  • 2 bay leaves
  • 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 vegetable.    
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 Dry Bouillon 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.
  • You can also make this more like a stew by adding in some xanthan gum on step 2.

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    • Nanette DeGroat says

      Hi Kay, I’m not sure how to answer this, but I’m thinking you didn’t think you could use them. As long as you weigh them, they can be used.