I knew we were going to get a little cold snap this week/ weekend and I decided I really wanted a good pot of Beef and vegetable soup. I went and gathered yesterday and hit the jackpot on great prices. At Whole Foods Market they have Portabella mushrooms on sale for 2.99 a pound. I will go back today and get some more of those, maybe try my hand at dehydrating them and make a Sheppard’s pie, also called Cottage pie. I got grass fed ground beef for 4.99 a pound and yes I stocked up! Parsnips, I have never tried them so I got three really healthy looking ones. I hate cutting onions so I cheated and bought organic red onion already chopped at Whole Foods, as well as celery and a bag of organic baby carrots. I have found that no matter what, if I buy a bunch of celery, most of it goes bad before I can use all of it. Maybe I should dehydrate some and then try using it in a soup or casserole. My wonderful and dear friend across the street gave be a beautiful bunch of Asparagus.
Here is the how to do it part and the what I put in it, I am trying very hard to write down what I throw in my recipes because I really just go into the kitchen, throw stuff together and hope for the best!
1 large peeled chopped parsnip
1/2 bag of baby carrots chopped
1 bunch of fresh asparagus chopped
1/3 lb of organic celery chopped
1/3 lb organic red onion chopped
2 Portabello mushrooms chopped
1 lb grass fed ground beef
1 piece cooked nitrate and nitrite free bacon
64 oz. organic beef broth
4 bay leaves
4 tsp garlic granules
2 tsp sea salt
2 TBS grass fed butter ( sub coconut oil or bacon grease if you don’t eat dairy)
1/2 tsp ground black pepper
1 1/2 tsp Herb mix ( rosemary,parsley,oregano,basil,mint,sage and thyme)
I got this at Aldi’s it’s called Country Herb mix. It has a very trace amount of sea salt in it too.
Place all of your chopped vegetables, except mushrooms, in a soup pot and add 32 ounces of broth and spices, cook on medium high heat uncovered. Brown ground beef, drain and set aside. Place butter or other cooking fat in sauce pan add chopped mushrooms and cook until desired consistency. Once vegetables are very tender and broth has cooked down to barley covering them, add the other 32 oz, of broth, browned ground beef, chopped cooked bacon and mushrooms. Simmer for about a hour on lowest heat possible. Taste and make any spice adjustments needed for your tastes. If you make this please let me know how you liked it. Comments are welcome!!
I had also bought a yellow and zucchini squash, but decided to save those for Cottage pie.