Harvest Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12+ servings
  • 2 tablespoons solid cooking fat
  • 1 large onion, chopped
  • 1 bunch celery, end removed, chopped
  • 4 cloves garlic, minced
  • 1.5 teaspoons sea salt
  • 6 cups bone broth
  • 6 cups water
  • 2 pounds grass-fed ground beef
  • 4 parsnips, cut into 1-inch chunks
  • 1 tablespoon ground turmeric root
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 firm pear, cut into 1-inch chunks
  • 2 cups mushrooms, chopped
  • ½ cup fresh tarragon, chopped
  • 1 bunch kale, stemmed and chopped
  • 1 lemon, juiced
  1. Add the solid cooking fat to the bottom of 8-10 quart soup pot and place on medium heat. When the fat has melted and the pot is hot, add the onion and celery, and cook, stirring, for about 7 minutes, or until starting to brown. Add the garlic and cook, stirring, for 30 seconds, until fragrant.
  2. Add the salt, broth, water, and parsnips and stir to combine. Bring to a boil and immediately turn down to a bare simmer, covered. Cook for 20 minutes.
  3. While the parsnips are cooking, brown the ground beef. Place the meat in the bottom of a cold skillet and gently break into chunks. Turn the heat to medium and cook, stirring and breaking up the meat occasionally, until the liquid reabsorbs and the meat is browned and fully cooked throughout. Set aside.
  4. Add the turmeric, squash, pear, mushrooms, and tarragon and bring back to a simmer, covered. Cook for 5 minutes. Turn off the heat.
  5. Add the kale, lemon juice, and cooked beef to the pot and stir to combine. Salt to taste and serve warm.
This recipe keeps in the refrigerator for 5-7 days and also freezes well.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/harvest-vegetable-soup/