Paleo Chicken and Vegetable Soup

Tonight, we at casa del Primalfringe were contemplating what we were going to have for dinner. We had chicken, vegetables, and spices ready to go. rummaging through the freezer, I found some chicken (or possibly turkey – hard to say) stock we had previously cooked up and frozen. Considering today was about 20 degrees cooler than yesterday, soup seemed like a good choice. With that, we were off to the races.

Continue reading

Advertisements

Beef and squash soup – a tasty adventure

1.5# beef (we used tenderloin, but any can be used) cubed.

1 whole large butternut squash, peeled and cubed

1 large onion, chopped

2 cups chopped celery

1 tbsp minced garlic

1 bay leaf

1 tbsp dried parsley flakes

3/4 tsp rosemary

1/2 tsp ground cloves

2 cups mushrooms, quartered

8 cups Beef base/broth – just enough to cover the vegetables

2 tbsp butter or other saturated fat cooking oil

 

In a large pot, saute the vegetables  in the butter, being sure to add in the herbs and spices (reserve the bay leaf for later) until just beginning to soften.

In a separate skillet, brown the beef cubes.

When the vegetables are ready to go, add the beef base/broth to the pot and bring to a simmer.

Add the bay leaf.

When the beef has browned, add it to the soup pot.

Continue to let simmer until vegetables reach desired tenderness (they should be easily pierced with a fork).

Salt and pepper to taste throughout the cooking process.

 

Enjoy! It’s a great soup, and quite simple, too. The butternut squash and cloves give it a sweeter character, but it adds to the whole of the soup, offering up a nice counterpoint to the richness of the beef.