Beef and Veggie Soup using Homemade Beef Stock

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

Search internet for GAPS-style beef broth recipes. I used 3 cups of meat leftover from my broth making in the soup.

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.