Beef and Veggie Soup using Homemade Beef Stock

Name: Beef and Veggie Soup using Homemade Beef Stock Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 8 cups homemade GAPS-Style beef stock; 11 button mushrooms sliced; 4 cups broccoli florets chopped; 2 large zucchinis sliced and diced; 1 small butternut squash sliced and diced; 4 baby bell peppers (sweet) seeded and chopped; 4 medium stalks of celery chopped; 1 medium brown onion chopped; 3 medium carrots sliced and diced; 3 cups chopped stew meat pre-roasted; 2 tablespoons poultry seasoning; 1 tablespoon black pepper

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

Ingredients

8 cups homemade GAPS-Style beef stock11 button mushrooms, sliced4 cups broccoli florets, chopped2 large zucchinis, sliced and diced1 small butternut squash, sliced and diced4 baby bell peppers (sweet), seeded and chopped4 medium stalks of celery, chopped1 medium brown onion, chopped3 medium carrots, sliced and diced3 cups chopped stew meat, pre-roasted2 tablespoons poultry seasoning1 tablespoon black pepper

Directions

If your meat is not cooked, roast in oven or cook on stovetop until browned. Add beef stock, veggies, and spices. Bring to a boil, then let simmer for approximately 45 minutes-1 hour, or until veggies are soft.

Serving Size: Makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DUCKTURNIP.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 557.2
Total Fat: 27.7 g
Cholesterol: 109.1 mg
Sodium: 173.2 mg
Total Carbs: 26.2 g
Dietary Fiber: 8.7 g
Protein: 50.8 g

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