This grass fed beef and vegetable (gluten free) soup is delicious. It is great for cold weather cooking and provides a high density of nutrients to Calories. Contrary to popular belief, grass fed beef is an excellent source of protein and of the healthy fats – omega 3 fatty acids, vitamin E, A, and beta carotene. Beef is also a great source of CoQ10, carnitine, and CLA. CoQ10 is a vital nutrient for the production of energy by the body. Carnitine and CLA help your body metabolize fat. Without them maintaining a healthy weight becomes extremely challenging. The vegetable mix in this recipe provides an good source of B-vitamins, soluble fiber (necessary for supporting the growth of healthy intestinal bacteria), and the minerals potassium and magnesium.
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- 1 ½ pounds grass-fed beef cubes, any size
- ¼- ½ cup gluten free flour of your choice
- 1 teaspoon smoked paprika
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 pinch ground cloves
- 2 cups crushed tomatoes, (omit if you prefer a beef broth-based soup)
- 3 ½ cups beef broth
- 8 ounces tomato paste
- ¼ cup apple cider vinegar
- 1 Tablespoon minced garlic
- 3 bay leaves
- Fresh vegetables of your choice, cut into cubes
Mix beef cubes, flour and spices into a zip lock bag and mix until combined. Brown the beef on all sides in olive oil at high heat. Place meat at the bottom of a crockpot. Add tomatoes, broth, paste, apple cider vinegar, and garlic. Add vegetables and bay leaves. Stir lightly and cook on low for 10-12 hours. Add more broth if necessary while cooking.
This is also really good with thinly sliced cabbage added to the vegetables.
Always looking out for you,
Dr. O – AKA the Gluten Free Warrior
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