Categories: Soup    

Homemade soup is a delicious way to add nourishment to your family's meals. It's a great way to use up leftover meat that the whole family will love.

Beef soup in a bowl garnished with parsley
Image by: Thora Toft

Prep time: 20 minutes Cook time: 40 minutes Makes: 4 to 6 servings Difficulty: Medium

Gluten free Dairy free option Egg free Grain free Soy free

You can make your own Homemade Beef Stock, which is easy and so delicious.

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.

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1 to 2 large Potatoes
1/2 teaspoon Sea salt
4 cups Homemade Beef Stock
2 tablespoons Butter or coconut oil
1 large Onion, chopped
1 clove Garlic, finely chopped
1 stalk Celery with leaves, chopped
3 tablespoons Fresh oregano, finely chopped
Small bunch Fresh parsley, chopped
3 tablespoons Fresh thyme, chopped
1 tablespoon Cumin
1 large Carrot, chopped
1/2 cup Fresh peas
1 cup Cooked beef, cubed or shredded
Salt and pepper, to taste
Substitutions and Notes:
  • Spices: You can use dried spices if desired. For oregano and thyme, use 1 tablespoon each. For parsley, use 2 to 3 tablespoons dried parsley, preferably not too finely ground.
  • Beef stock: If using purchased soup stock or broth, ensure it's labeled gluten free.
  • Vegetables: You can use any combination of veggies that you like. Adjust the cooking times to allow the different kinds of veggies time to cook.
  • Potatoes: Use a variety of potato that is not too starchy, such as Red Bliss or Fingerling potatoes. The potatoes are added near the end to prevent them from getting mushy, and prevent the soup from getting cloudy. Check out this article that includes a section on What the Best Potatoes are for Boiling to find suitable types for this soup.
  • Dairy free: Use coconut oil instead of butter.
  • Peel potatoes. Cut into quarters if using large potatoes. Fill a pot with water and add 1/2 teaspoon salt. Add potatoes and bring to a boil. Cook until done. The length of time will depend on the type of potatoes. For large red potatoes cut into quarters, it will take about 15 minutes. Drain and set aside. When cool enough to handle, cut into bite sized cubes.
  • Heat butter in a frying pan. When melted and lightly bubbling, add onion, celery and garlic. Fry until soft and just starting to turn brown, about 5 to 10 minutes. Remove from heat.
  • Put Homemade Beef Stock into a large pot. Add fried onion mixture, and fresh and dries spices (no salt and pepper yet). Heat to boiling. Add chopped carrots, and turn down to a light boil. Cook for about 20 minutes, until carrots are almost cooked.
  • Add fresh peas, beef and cubed potatoes. Cook for about 5 minutes until peas cooked, and beef is heated. Taste and season with salt and pepper, to taste.

Serve and enjoy!

  • Freezing: This soup freezes very well. When freezing, don't add the potatoes in. They can be added when you reheat the soup.
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