{Photo design updated 3/24/18}
It’s soup season and this one will warm your bones and sooth your taste buds. It’s full of vegetables, pastured beef and homemade bone broth making it a nutritious powerhouse. But mostly, it’s just plain delicious.
I discovered a version of this soup many years ago when I was really just learning how to cook. It’s pretty darned fool proof which means it’s a great recipe to make if you’re new to cooking with real food.
One recipe makes about 6 servings but everyone will want seconds so you should probably double it. They’ll thank you!
*** Notes
I buy organic veggies whenever possible.
If you’re not sure how to make bone broth, here’s a quick primer.
I buy grass-fed beef from a local farm store. Contact your local Weston A. Price chapter leader for resources in your area.
- 2 T. olive oil, butter, lard or bacon fat
- 1 c. onion, diced
- 1 c. celery, diced
- 1 T. garlic, minced
- 2 c. carrots, diced
- 4 c. potatoes, diced (use radishes or rutabagas for low-carb option)
- 1 lb. grass-fed beef, ground
- 6 c. bone broth, chicken
- 2 c. raw milk
- 3 T. cornstarch (Use ½ tsp. - 1 tsp. glucomannan for low-carb option)
- 4 c. shredded cheddar cheese
- 1 t. real salt
- ½ t. each of black pepper, oregano, thyme & basil
- Heat oil in stock pot on medium heat.
- Add celery, onion and garlic.
- Cook until translucent.
- Add carrots and cook for another 5 minutes.
- Remove vegetables from pot to bowl and set aside.
- Add ground beef to stock pot and cook on medium until browned.
- Return vegetable mixture to the pot, add broth and potatoes.
- Bring to a boil over high heat.
- Add seasoning and simmer until potatoes are tender.
- Combine milk and corn starch.
- Stir into broth mixture and return to a boil over medium heat, stirring often until slightly thickened.
- Lower heat and slowly stir in cheddar cheese until melted.