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–+ servings
Ebonie Garnica

Ground Beef Vegetable Soup With Meat Stock For Full GAPS

Hearty Full GAPS ground beef soup with carrots, celery, fresh seeded tomatoes and prepared homemade beef meat stock. Soften the onion in homemade butter, brown the beef and simmer until the vegetables are tender.
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Servings: 4 generous servings
Course: Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons homemade unsalted sweet-cream butter Prepared separately.
  • 1 yellow onion Peeled and chopped.
  • 2 pounds ground beef
  • 2 teaspoons natural sea salt Use unsalted prepared stock.
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon plain dried thyme Optional.
  • 1/4 teaspoon plain dried oregano Optional.
  • 2 carrots Washed, trimmed and sliced 1/4 inch thick.
  • 4 stalks celery Washed, trimmed and sliced 1/4 inch thick.
  • 4 cups prepared homemade beef meat stock Strained; make without the optional salt.
  • 1 pound fresh tomatoes Seeds removed; chopped.

Equipment

  • Large stainless-steel or enameled cast-iron stockpot with lid
  • Spatula
  • Knife and cutting board
  • Measuring spoons
  • Measuring jug
  • Ladle
  • Shallow heat-safe storage containers

Method
 

  1. Have the measured finished homemade butter and strained, unsalted beef meat stock ready. Wash and trim the vegetables. Seed and chop the fresh tomatoes.
  2. Heat the butter in a large stockpot over medium heat. Add the chopped onion and cook until translucent, about 10 minutes, stirring every few minutes to keep it from sticking.
  3. Leave the onion in the pot. Add the ground beef, sea salt, black pepper and optional thyme and oregano. Break apart the beef and cook until the outside begins browning; it will finish cooking in the soup.
  4. While the beef browns, slice the carrots and celery into 1/4-inch pieces, discarding the ends.
  5. Add the sliced carrots and celery, prepared beef meat stock and chopped fresh tomatoes. Bring to a simmer over medium-high heat, reduce to medium-low, cover and simmer for about 20 minutes, or until the carrots are soft and the beef is cooked through.
  6. Check that a carrot slice yields easily to a fork and that the larger beef pieces are cooked through. Continue simmering if needed. Stir and divide into serving bowls; this recipe makes four generous servings.

Notes

Stock And Butter: Begin with the linked finished homemade ingredients. Meat-stock preparation takes place before this soup. Make the stock without its optional salt because the soup includes measured salt.
Tomatoes: Use the pound of fresh, seeded, chopped tomatoes in the ingredient list.
Herbs: The half teaspoon of thyme and quarter teaspoon of oregano are optional.
Timing: Allow about ten minutes to soften the onion, additional time to begin browning the beef and bring the soup to a simmer, then about twenty minutes of covered simmering until the carrots are soft and beef is cooked through. Vegetable preparation can overlap with browning.
Yield: Four generous servings. This is a beef-rich soup with two pounds of ground beef and four cups of prepared stock.
Full GAPS: After the butter, vegetables and seasonings have been introduced. This browned soup with whole celery pieces is not an early Intro recipe.
Dairy-Free Option: Replace the two tablespoons of butter with two tablespoons of an introduced animal cooking fat, such as beef fat. The butter version contains dairy.
Storage: Divide leftovers into shallow, heat-safe containers and refrigerate promptly. Keep covered and freeze portions for later meals as needed. Stir while reheating.
Doubling: Eight servings from four pounds of beef and eight cups of stock. Double every numeric ingredient, including optional herbs. Keep carrot/celery slices a quarter inch thick and allow longer heating time for the bigger pot.

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