Free Range Vegetable Beef Soup

Free Range Vegetable Beef Soup

Ingredients:
2 tablespoons butter
1 onion, diced
1 pound free-range, organic, grass fed beef stew meat
2 cups homemade beef stock
2 stalks celery, chopped
4 medium carrots, sliced into rounds
1 pound fresh baby spinach
1 tablespoon fresh chopped parsley
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
Freshly ground black pepper, to taste
Lemon juice, for seasoning

Directions:
Heat a large Dutch oven over medium-high heat.
When pan is hot, add butter and onion. Cook for 3 minutes until onions are
lightly browned.
Add beef and brown for 5-6 minutes, stirring occasionally.
Turn heat down to medium-low, and add the rest of the ingredients to the pot.
Season with freshly ground black pepper to taste.
Simmer for 35-45 minutes, or until beef is tender and melt-in-your-mouth
delicious. Season with lemon juice if desired. Serve immediately.
Cream of Broccoli Soup
Serves 4
Cream soups traditionally rely on flour and cheese to thicken them, but pureed
vegetables are really all you need. A bit of heavy cream adds a luxurious texture to
this soup, but don’t boil it, as this will curdle the cream.