Friends, this is the best vegetable beef soup you will ever make.
I’ve adapted this version from a recipe that a dear friend gave me. She brought us this soup after our son was born and I could have eaten the whole container by myself. Seriously. It’s that good.
1 lb grass fed beef
1 to 2 glass jars of strained tomatoes (or boxes) – depends on how much you like tomatoes
16 oz beef broth (homemade is best)
two large handfuls of green beans (or 1 can with juice)
4 carrots cut up (or 1/2 bag of baby carrots chopped)
4 medium organic potatoes (or sweet potatoes)
1 small onion chopped
3 stalks of celery chopped
1 pinch of sage
1 bay leaf (optional)
4 cloves of chopped garlic (because I love it!)
Saute onion, celery, garlic, and beef until brown.
Add tomatoes, green beans, carrots, potatoes.
Add beef broth.
Add sage, optional bay leaf, salt and pepper.
Bring everything to a boil and then cook on low for several hours.
You may have to add water or more salt and pepper as the soup cooks down.