As Fall begins, so too does soup season. This Beef and Vegetable Bone Broth Soup is a fantastic way to make your home feel warm and cozy. There’s nothing quite like a savory and soothing soup to nourish your health as the weather cools. Autumn is a beautiful time of year, but it can be worrisome as the flu tends to be on everyone’s mind – fears which are amplified by the current pandemic!
If you secretly cringe at the idea of drinking plain broth — no matter how good you hear it is for you — there’s still an easy way to get your daily requirement of bone broth: soup!
Soup is an incredibly easy way to consume bone broth — especially if it’s difficult for you, your kids, or your husband or wife to drink it plain. And if you, or someone you love, is dealing with a compromised immune system, autism as a result of leaky gut, or symptoms related to the aging body, you need bone broth in your life.
That’s why I’m sharing my ground beef bone broth soup recipe. There’s so much more flavor because the bone broth’s been cooked for so long with yummy, savory vegetables. Whether you love bone broth — or maybe not so much (yet!) — do what you need to do to get it into your system and enjoy its many benefits. It’s worth it.
Here’s a delicious grass-fed ground beef soup that your family will love.
A Special Treat for the Season
Keeping yourself in good spirits as Summer concludes is far easier when you can enjoy the warmth of a delicious and nutritious soup. With a rich bone broth as your base, this beef and vegetable soup recipe can keep your immune system and spirit strong.
Fall is a wonderful time of the year here in Stevenson, Washington. I love seeing the leaves change color, wearing comfy sweaters as the weather cools, and more time cozying up next to the fire with family.
My family here at our new home by the Columbia Gorge includes my husband Randy and our two mini labradoodles. While I spoil them with bone broth throughout the year, this beef and vegetable soup recipe is a special treat for the season. Needless to say, both Randy and our dogs love every drop of this delicious and nutritious soup.
Bone broth makes for an amazing base. It’s the key ingredient in this recipe and it’s worth making it frequently to include in other dishes. Bone broth can enhance any soup or stew you make, as well as casseroles, risotto, French dip, or whatever else you can think of that calls for stock or broth.
My Aunt Sadie used to include it in her chicken pot pie and beef stew. These comforting dishes were so full flavorful and memorable. I’ve been forever convinced to use bone broth in my own cooking because of how it enhances all the other flavors and textures in the food I make.
Bone Broth Gives Your Immune System a Boost
Your whole family is sure to love this soup, too. Their health will benefit from all the essential amino acids, vitamins, and minerals in the broth. The bone broth (aka the “stock”), is something you’ll want to make before making this soup.
I suggest using a pack of my gourmet spice mix combined with bones of your choice (preferably grass-fed marrow bones). Make sure you save and freeze those chicken bones too so they’ll be there when you are ready to make broth. It’s the bone broth that makes this soup a true immunity-booster during flu season, while also enhancing the flavor.
There are at least a dozen other reasons to use bone broth in this recipe. The main reason is that the alternatives, such as using bouillon cubes or store bought stock, just won’t give you any of the health benefits. Some bouillon cubes and stocks often have sodium glutamate monohydrate (commonly known as “MSG”), which many try to stay away from due to risks. Homemade bone broth or stock also has the collagen that your body loves to use to build stronger bones, skin, and intestines.
Bone Broth Has Worked Wonders for Me
When I started making and consuming broth from Bison marrow bones, my body started changing in miraculous ways. Within a couple of weeks my digestion improved dramatically and everything started coming out normal. I also noticed my skin improved and I was also losing weight. My hair had become shiny and my nails were stronger. The collagen in bone broth worked wonders for me. I continue to include bone broth as a staple in my diet.
Making Your Own Gourmet Bone Broth
The gourmet spice mix for DIY bone broth allows anyone to make the perfect bone broth affordably, whenever needed. The mix includes premium ingredients such as turmeric, shiitake mushrooms, and black garlic. These ingredients have numerous compounds associated with supporting your immune system.
This immune boosting trio also has the anti-oxidant and anti-inflammatory properties that you get from my homemade bone broth. Not only that, they’re delicious.
There is a lot of information about the healthy compounds in shiitake mushrooms that you can read about on Healthline.com, such as how they can boost immunity, and support heart health. This authoritative health website also lists numerous benefits of Turmeric, suggesting that it may be the most effective nutritional supplement in existence. It has been highly studied. Lastly, there are so many benefits with garlic which only get more potent when aged into black garlic. These garlic benefits can also easily be found on Healthline.com.
Make Your Beef and Vegetable Bone Broth Soup
Before starting the recipe below, make some of your own bone broth following these instructions. I use bone broth as a base for all of my soups. Having bags of the spice mix on hand along with frozen bones allows you to make the broth whenever you like and it can be done far more quickly than conventional approaches by using an Instant Pot.
- 1/2 lbs. grass-fed ground beef (roast meat would work as well)
- 2 Tbsp. Olive Oil for sautéing meat
- 2 Tbsp. Ghee or Regular Butter
- 2 Tbsp. Olive Oil for sauteing vegetables
- 2 large carrots chopped
- 1 medium onion chopped
- 3 large Cremini Mushrooms diced
- 2 cups zucchini chopped
- 2 Tbsps. Sun Dried Tomatoes chopped (optional)
- 3-4 medium potatoes cubed (optional)
- 1/3 c. Dry White Wine or Dry Vermouth
- 1 Tbsp. Cumin
- 1 Tbsp. Coriander
- 1/2 bunch chopped kale
- 3-4 medium cloves of minced garlic
- 2 cups zucchini chopped
- 1 1/2 – 2 quarts Bone Broth
- 2-3 Tbsp. Fish Sauce
- 2 large squeezes of Anchovy Paste
- 1 Tbsp. of Black Garlic Powder or 2 cloves blended (optional)
- Sea salt/pepper to taste
- In a large skillet brown the ground beef in olive oil until it is mostly brown but still a little pink.
- Put approximately 2 Tbsps. of Ghee in the Ground Beef. (It gives the soup a lovely buttery flavor)
- Set the skillet aside
- You can put the beef in a bowl and use the same pan to sauté the vegetables.
- Put two more tablespoons of olive oil in the skillet and saute your onions until they begin to get translucent, usually around 10 minutes. Then add the carrots (I used orange and yellow carrots) and saute for another 5-10 minutes.
- Add your mushrooms and zucchini, as well as sundried tomatoes and potatoes if you are including them.
- Add your spices; cumin and coriander. I add about a tablespoon of salt at this point. Stir it up and add your dry white wine. Increase the heat to evaporate the alcohol and stir to infuse all of the flavors. Now lower your flame and add your garlic. Cook for 1 minute.
- Get your soup pot and add your ground beef, vegetables, kale, bone broth and bring to a boil. Once the soup is boiling reduce the flame and simmer for 25 minutes. Adjust the flavor with several shakes of fish sauce and anchovy paste. Both of these items are super healthy for you and a natural way to season your soup.