Beef & Veggie Soup w/ Sourdough Pasta

Hey there! Come winter, soups are by far my favorite thing to cook and eat. I love the warm nourishing dish for lunch and dinner. I created a beef and veggie version this season and I wanted to share! It’s become a weekly staple in my home and I know y’all are going to love it.

I use grass fed, grass finished ground beef, veggies, fresh herbs, spices and added in a bit of sourdough pasta. I came across the brand, Bionaturae, and love it! The pasta is made with fermented grains, so it’s easier to digest. I’m typically gluten-free, by choice, however I’ve really enjoyed this option.

See below for a list of ingredients and steps to make. Enjoy!

Ingredients

1 yellow onion diced

1 large stalk of celery chopped

6 large carrots peeled & sliced

2 large zucchinis diced

3 tablespoons of grass fed butter

8 cups of beef broth

3 sprigs of fresh rosemary

3 sprigs of fresh thyme

2 bay leaves

1 pound of grass fed ground beef

1 cup of sourdough pasta – I use Bionaturae

Sea Salt

Pepper

Garlic Powder

Steps

1. In a dutch oven or large sauce pan heat 1 tablespoon of butter over medium heat. Add diced onions. Cook until translucent – about 5 minutes.

2. Add in celery, carrots, zucchini and 2 more tablespoons of butter. Season with a few pinches of sea salt, ground back pepper and a touch of garlic salt. I don’t measure (sorry)! Cook until veggies are soft. 

3. While the veggie mixture is cooking, place the ground beef in a separate skillet. Cook over medium heat until slightly pink in the middle. Strain the fat.

4. Once the veggie mixture is soft/cooked, pour in the beef broth in. Add bay leaves, rosemary and thyme. Let simmer for 30 minutes.

5. Put ground beef into veggie mixtures. Let simmer for 10 minutes.

6. Add sourdough pasta and cook 8ish minutes. Taste and make sure it is cooked to your liking.

7. Remove bay leaves, rosemary and thyme. 

8. Dish up and enjoy! I prefer it with a slice of sourdough bread 🙂