Thursday, April 12, 2012

Italian Beef and Squash Soup

This Paleo recipe is a twist on Italian Wedding Soup and requires little effort. Grass fed beef takes on a savory flavor with Italian spices and sun dried tomatoes. Winter squash adds a bit of sweetness and also serves as a thickener. This Italian beef soup is perfect for cold winter nights or when you are in need of comfort food!

2 pounds ground grass fed beef
2 cloves fresh garlic minced
1 large sweet onion diced
6 stalks of celery diced
1/2 cup organic sun dried tomatoes (Trader Joe's brand free of oil)
1 teaspoon KAME fish sauce
1 (6 oz) can all natural no salt added tomato paste
1 (32oz) carton free range GF chicken stock (Imagine Natural Creations)
1/2 cup dry white wine
1 bag organic frozen winter squash (Stahlbush Island Farms)
1 tablespoon oregano
1 tablespoon basil

1.) In large Dutch oven, add onions, celery, sun dried tomatoes and 1 tablespoon EVOO. Cook over medium high heat for 7 minutes.
2.) While onions and veggies are cooking, add garlic and grass fed beef to large cast iron skillet. Cook until browned.
3.) Add chicken stock, KAME, tomato paste, wine, oregano, basil, and cooked beef to Dutch oven. Bring to a simmer.
4.) Add in bag of frozen squash, turn heat down to low, and cover with lid. Continue simmering on low for 1 hour stirring occasionally until soup is thick and veggies are tender.

*If desired add in 1 teaspoon of Tabasco sauce or cayenne pepper to add some heat to the soup :)

No comments:

Post a Comment