Beef & Vegetable Soup - EHD

stylebyemilyhenderson.com

Lori Moore

subheading: Vegetables:

1 large onion, chopped

1 bunch of celery, chopped

6 carrots (rainbow for more color!), diced

1 small green cabbage chopped into bite-sized pieces (we did half green half purple for more color)

1.5 cups fresh green beans, chopped into 1-in pieces

1.5 cup of tiny rainbow potatoes, quartered

1 head garlic minced

subheading: Herbs & Spices:

2 teaspoons onion powder

3 tablespoons each fresh chopped parsley, thyme, rosemary and oregano

Salt and freshly cracked black pepper to taste

Chopped parsley for garnish

subheading: Meat & Dry Goods:

2 tablespoons avocado oil

1.5 lbs ribeye fillet steak, cut into 1-inch pieces (trimmed of visible fat)

8 cups beef bone broth

Directions at stylebyemilyhenderson.com

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