Beef Vegetable Soup...Perfect For The Whole Family

This is such a great family friendly soup! Even my picky eater gobbles it up.

There was supposed to be a lovely picture of this fab soup attached to this post....BUT, my dear hubby ate the last of it before I could snap a pic...thanks honey! So, I took a pic of the bowl my lovely soup was supposed to be in instead....sometimes you just gotta do what you gotta do :)

Homemade bone stock not only tastes amazing, but is oh so good for you too. Try it...trust me...you'll be hooked.

8 cups beef bone stock* or your favorite organic store bought beef stock
2 tbsp coconut oil
1 small onion, chopped
4 cloves garlic, minced
2 lbs grass fed ground beef
6 carrots,scrubbed and sliced into 1/2" coins
4 stalks celery diced
1 medium zucchini, halved and sliced into 1/2" pieces
1 medium yellow summer squash, halved and sliced into 1/2" pieces
1 cup sliced mushrooms
1 red bell pepper, cored and diced
2 tbsp Italian herb blend
1/2 can organic tomato paste
Kosher salt
Fresh cracked pepper


In a large stock pot, melt 2 tbsp coconut oil over medium heat. Add onion and sauté 5-7 minutes or until tender. Add garlic and continue cooking 2 minutes. Add ground beef to stock pot. Season with a tsp of salt and 1/2 tsp pepper. Break meat up with spoon or spatula and cook until well browned, 7-9 minutes.

Add all of your vegetables, Italian seasoning and tomato paste to pot. Stir and bring to a boil. Reduce heat to low and simmer until veg is tender, 30-40 minutes. Taste soup and add more salt and pepper to suit your family's taste.


Homemade Beef Bone Stock

5 lbs marrow bones ( I buy at Whole Foods and also order from US Wellness Meats online)
10 cups water
2 carrots, cut into thirds
3 stalks celery, cut into thirds
1/2 onion, chopped
2 cloves garlic, smashed
1 tsp apple cider vinegar
2 tsp kosher salt



Place all ingrdients in large Dutch oven or stock pot. Over a medium high heat, bring to a boil. Reduce heat to low and simmer covered, 8-10 hours. Check stock occasionally and stir as need be.
When stock is done, remove from stovetop and let sit 15 minutes. Place a large strainer over another pot and strain stock.
To store stock, pour into mason jars or plastic containers with tight fitting lids and keep in fridge up to 1 week. You can also freeze your stock upto 3 months.