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Beef and Vegetable Bone Broth Soup Recipe

Beef and Vegetable Bone Broth Soup

by Beth Kandell | Simply Fine Gourmet

Before starting the recipe below, make some of your own bone broth following one of these simple recipes. I use bone broth as a base for all of my soups. Having bags of the spice mix on hand along with frozen bones allows you to make the broth whenever you like, and it can be done far more quickly than conventional approaches by using an Instant Pot.

Beef and Vegetable Bone Broth Soup

US Wellness Meats Shopping List: 75% Lean Ground Beef, or Roast | Ghee or Butter | Bone Broth or Gelatin


  • 1/2 lbs. grass-fed ground beef (roast meat would work as well)
  • 2 Tbsp. Olive Oil for sautéing meat
  • 2 Tbsp. Ghee or Regular Butter
  • 2 Tbsp. Olive Oil for sauteing vegetables
  • 2 large carrots chopped
  • 1 medium onion chopped
  • 3 large Cremini Mushrooms diced
  • 2 cups zucchini chopped
  • 2 Tbsps. Sun-dried tomatoes chopped (optional)
  • 3-4 medium potatoes cubed (optional)
  • 1/3 c. Dry White Wine or Dry Vermouth
  • 1 Tbsp. Cumin
  • 1 Tbsp. Coriander
  • 1/2 bunch chopped kale
  • 3-4 medium cloves of minced garlic
  • 2 cups zucchini chopped
  • 1 1/2 – 2 quarts Bone Broth
  • 2-3 Tbsp. Fish Sauce
  • 2 large squeezes of Anchovy Paste
  • 1 Tbsp. of Black Garlic Powder or 2 cloves blended (optional)
  • Sea salt/pepper to taste


  1. In a large skillet, brown the ground beef in olive oil until it is mostly brown but still a little pink.
  2. Put approximately 2 Tbsp. of Ghee in the Ground Beef. (It gives the soup a lovely buttery flavor)
    Set the skillet aside.
  3. You can put the beef in a bowl and use the same pan to sauté the vegetables.
  4. Put two more tablespoons of olive oil in the skillet and saute your onions until they become translucent, usually around 10 minutes. Then add the carrots (I used orange and yellow carrots) and saute for another 5-10 minutes.
  5. Add your mushrooms and zucchini, as well as sundried tomatoes and potatoes if you are including them.
  6. Add your spices, cumin, and coriander. I add about a tablespoon of salt at this point. Stir it up and add your dry white wine. Increase the heat to evaporate the alcohol and stir to infuse all of the flavors. Now lower your flame and add your garlic. Cook for 1 minute.
  7. Get your soup pot, add your ground beef, vegetables, kale, and bone broth, and bring to a boil. Once the soup is boiling, reduce the flame and simmer it for 25 minutes. Adjust the flavor with several shakes of fish sauce and anchovy paste. Both of these items are super healthy for you and a natural way to season your soup.
  8. Bon Appetit!

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