I really cannot follow a recipe to save myself. I always have to change something and sometimes the end result only vaguely resembles the original recipe, in that it was inspired by it. A lot of the recipes I create end up being the result of contemplating what is in the fridge and how ambitious I feel that night.
This particular recipe came about when I wanted to make a quick weeknight pot of soup and had some broccoli to use up. I’ve also discovered that using ground beef as a protein source allows you to make a quick batch of soup when you are out of stew meat or don’t have hours to spend simmering a pot of soup.
So a pack of ground beef, a head of broccoli, bone broth… what else sounds good? Carrots! Add some herbs, simmer, and ta da! A nourishing soup + minimal time and effort = weeknight dinner win.
Even better, this recipe is free from major allergens and is good for those who eat Paleo or Autoimmune Protocol.
1 pound grass fed ground beef
1 head broccoli or 12 oz frozen
4-5 large carrots
4 cups bone broth
1 teaspoon sea salt
¼ teaspoon black pepper- Leave out if strict AIP
1 teaspoon dried parsley
2 teaspoons dried leeks
1 teaspoon sage
1 teaspoon thyme
In a large dutch oven brown ground beef.
While meat is browning, peel and slice carrots and chop broccoli into bite sized florets.
Drain meat if needed and add bone broth, carrots, salt and herbs. Let simmer for 10 minutes before adding broccoli.
Add broccoli and 2-4 cups of water for desired consistency.
Simmer for 20-30 minutes until carrots and broccoli are tender.