Hearty Beef and Vegetable Soup
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Hearty Beef and Vegetable Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Tempie

Ingredients

  • 1 tbsp ghee , coconut oil, or fat of choice
  • 1 lb . ground beef (grass-fed if possible)
  • 1 medium white onion , diced
  • 2 stalks celery , diced
  • 2 large carrots , diced
  • 1 tsp Bragg Organic Sprinkle Seasoning
  • 1 1/2 tsp sea salt or salt to taste (adjust this, if not using low sodium stock)
  • 6 cups low sodium beef stock or water
  • 3 medium to large yukon gold potatoes , chopped into 1/2 inch cubes
  • 2 cups frozen pearl onions , thawed
  • 1 cup frozen peas
  • 2 tbsp Worcesterchire Sauce

Instructions

  • Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions, celery and carrots and cook until soft, about 5 minutes. Stir in the Bragg Sprinkle Seasoning and sea salt. Pour in the beef stock, add the pearl onions and potatoes. Bring to a simmer and cook until potatoes and pearl onions are tender, about 15-20 minutes. Add the frozen peas and Worcestershire Sauce, heat through, then serve.