Meal Menu Idea:
This is a one-pot meal but if you wish to go all out...
This is a one-pot meal but if you wish to go all out...
German Hamburger Soup
Baked Potato with Ghee, Sea Salt & Pepper
Spinach Salad with Balsamic Vinaigrette
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| Photo: w.lynne |
GERMAN HAMBURGER SOUP
Paleo & Whole 30 compliant
Paleo & Whole 30 compliant
Serves 4
1 pound grass-fed ground beef
1 medium onion, chopped
3 cloves garlic, minced
2 celery ribs, thinly sliced
3 carrots, diced
2 medium turnips, peeled and diced
3 carrots, diced
2 medium turnips, peeled and diced
2 cups homemade or organic beef broth
2 (28 oz) can organic whole or stewed tomatoes
1 (6oz) can organic tomato paste
1 Tablespoon dried Thyme leaves
Sea salt & freshly ground black pepper
1 (6oz) can organic tomato paste
1 Tablespoon dried Thyme leaves
Sea salt & freshly ground black pepper
* In a Dutch oven, begin to brown beef over med-high heat.
* Meanwhile, prepare vegetables, adding them to the pot as the meat is browning.
* Add broth, tomatoes and thyme to the pot; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
* Taste and adjust seasonings. Serve.
* Add broth, tomatoes and thyme to the pot; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
* Taste and adjust seasonings. Serve.
* Refrigerate leftovers in sealed glass containers.
Recipe: w.lynne
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