Wednesday, April 18, 2012

Italian Beef & Veggie Soup

From Kristi’s Kitchen
As Featured on the Beyond Organic Facebook page


I recipe meatballs (see below)
2 tbsp. olive oil
1 qt. organic beef stock
6 oz. tomato paste
2 ½ c. frozen Italian green beans
3 small organic carrots, sliced
1 small rib organic celery, sliced
1 c. fresh kale, packed
1 ½ tsp. sea salt
¼ + 1/8 tsp. garlic powder
1/8 tsp. cayenne
1/8 tsp. celery seed
½ tsp. dried basil
1/8 tsp. onion powder


-Make up meatballs, brown in olive oil and set aside
-Add veggies and seasonings to the pot and coat in remaining oil
-Incorporate the tomato paste and stir in the beef stock
-Return the meatballs to the pot
- Simmer for 20-25 minutes –until veggies are tender
This is perfect as a make ahead meal…serve with Homemade Naan Bread or a green salad


½ lb. Beyond Organic Green fed beef
¼ c. coconut flour
2 organic eggs
1 tsp. sea salt
1/8 tsp. pepper
¼ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. parsley flakes
-Combine all ingredients in a mixing bowl until well incorporated
-Form into 1” balls and cook

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