Submitted by: Nancy Stolz
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 8
Healthier take on traditional vegetable beef soup. Enjoy!
1 med. zucchini
3 c. water
14 1/2 oz. diced tomatoes, canned
1 lbs. beef, grass-fed or pastured, organic
2 tbsp. butter
sea salt & black pepper to taste
2 tsp. worcestershire sauce
2 bay leaf
1 sweet potato
2 med. carrot
1 med. onion
2 celery stalk, fresh, organic
14 1/2 fl oz. beef broth
14 1/2 oz. canned black beans
Prepare the vegetables: Chop carrots, onion, celery, and zucchini. Dice sweet potato. Prepare the meat: Cut the beef into cubes.
Brown beef in butter, then drain excess fat. Add beef stock, water, tomatoes (with juice), vegetables, beans, seasonings and simmer on low for 2-4 hours. That's it!
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