This has been one of the soups that I’ve eaten for a really long time, probably one of the first…along with chicken noodle, of course. It’s tasty, hearty, and very healthy. It’s low carb, high protein, and free of the main allergens. This soup is wonderful during the fall and winter months too!
3 pounds of organic or grass-fed beef for stew
8-12 oz. of organic carrots
2-3 lbs. of organic green beans
homemade chicken/beef/vegetable broth (I used vegetable)
1 29 oz. can of tomato puree
1 29 oz can of crushed tomatoes
sea salt, black pepper
Seasoning for beef-
Sea salt, black pepper, garlic powder
Heat a large sauce pan with olive oil. Place the meat into the pan. While it’s cooking, go ahead and sprinkle however much of the seasoning you’d like. Turn every 1-2 min. Once the outsides of the meat is seared, remove from heat. Transfer the beef to a large soup pot, and add in the rest of the ingredients. Sprinkle with sea salt and pepper throughout the cooking process. Add the oregano and marjoram around 30 min. before the soup is finished. Add all spices according to your taste. Cook for a total of at least 1 hour.