Embrace nourishment with this vibrant and comforting soup, a symphony of beef and garden-fresh vegetables simmered in a rich bone broth. Perfect for a satisfying and wholesome meal, its flavors deepen beautifully overnight.

Follow The Directions

01

Step

In a large, heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat. Add the ground beef, season generously with salt and pepper, and cook, breaking it up with a spoon, until browned and crumbly (approximately 5-7 minutes). Transfer the beef to a plate, leaving any rendered fat in the pot.

02

Step

Add the chopped onion and minced garlic to the pot, adding more ghee if needed. Sauté until the onion is softened and translucent (about 5 minutes), scraping up any browned bits from the bottom of the pot. Return the cooked beef to the pot.

03

Step

Add the cubed potatoes to the pot and season with salt and pepper. Cook, stirring occasionally, for 3-5 minutes. Add the chopped carrots and sauté for another 1-2 minutes, allowing them to soften slightly.

04

Step

Pour in the bone broth, then stir in the tomato paste, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat to low, add the chopped cabbage, and simmer for 5 minutes.

05

Step

Taste the soup and adjust the seasonings as needed, adding smoked sea salt if desired. Stir in the sliced zucchini and chopped green beans, and continue to simmer until the vegetables are tender (about 3-5 minutes). Serve hot.

For an even richer flavor, brown the ground beef in batches to avoid overcrowding the pot.
Feel free to substitute other vegetables, such as celery, bell peppers, or spinach, based on your preferences and what you have on hand.
To make this soup even more convenient, it can be easily prepared in a slow cooker. Simply brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This soup tastes even better the next day, as the flavors have had time to meld together.