Ingredients

The following ingredients have 4 Servings
  • 1 lb grassfed ground beef (shredded leftover beef from a roast would work too!)
  • 1 medium onion (chopped)
  • 3 large carrots (chopped)
  • 3-4 medium potatoes cubed
  • 1/2 bunch kale (chopped)
  • 4 cloves of garlic (minced)
  • 2 cups cooked squash (pureed (I use leftovers from other meals - any sweet fall squash will do - acorn, butternut, etc))
  • 1 1/2 - 2 quarts bone broth
  • 2-3 tsp Italian seasoning
  • Sea salt/pepper to taste

Instruction

  • Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
  • Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
  • Add the garlic and cook for a minute.
  • Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
  • Sea salt and pepper to taste.