I know I have been promising this soup recipe for some time now, and since many of us are still experiencing winter weather, I decided it is still relevant for the season!
This is a great way to use your homemade bone broth. It is loaded with lots of delicious vegetables and the combination of grass-fed beef and pastured pork sausage makes it very hearty. So hurry up and make some today before the weather gets warm again!
1 pound of grass-fed beef
½ lb of sausage (I used homemade Italian sausage : Pap-Pap’s Italian Sausage made with pastured pork)
3 cups of mushrooms (I used baby bellas, cut in half)
4 cloves of garlic, minced
2 TBS olive oil
6 cups of homemade bone broth (I used a pork and chicken combination)
5 small potatoes, chopped small
8 carrots, chopped small
1 can of organic diced tomatoes
½ can of organic tomato paste
1 cup of sun-dried or oven-dried tomatoes
2 cups of organic spinach (or other greens)
1 TBS of red wine vinegar
1 TBS Beau Monde seasoning
1TBS dried sage
salt and pepper to taste
METHOD: Sautee the beef, sausage, mushrooms and garlic in olive oil until the meat is browned and the mushroom are a little soft. Salt to taste before adding to the broth. Meanwhile, in a soup pot, bring broth to boiling and cook the potatoes and carrots for about 15 minutes. Add the beef and sausage mixture to the pot. Stir in the tomatoes, tomato paste and sun dried tomatoes and let cook for about 10-15 minutes. Then add the greens, red wine vinegar and seasonings. Cook another 5 -10 minutes, until flavors are incorporated and greens have wilted. Taste and adjust seasoning.