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If you are looking for a great soup to add to your batch-cooking routine, this is the one! It features just enough meat for a protein boost with lots of broth, root veggies, greens, and a delightful flavor from tarragon and turmeric. If you are wondering what you’ll do with all of these servings, try freezing half of your batch for later, as this one really does well frozen and reheated for quick meals!
Be aware this recipe makes a TON of food – depending on your portion size, it makes well over 12 servings. You need to have at least an 8-quart pot to make this recipe. If you only have a regular-size soup pot, just halve the recipe! Because I know some of you will ask, this is not a good one for the Instant Pot. Not only is it not big enough to hold the volume, but in order to have all the veggies the right texture pressure cooking doesn’t work here. The good news is that even made on the stovetop, this is still a pretty quick recipe coming in under an hour and a half (depending on how quickly you chop!).
- 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
- 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.
- 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.
- 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.
- Add the turmeric, squash, pear, mushrooms, and tarragon and bring back to a simmer, covered. Cook for 5 minutes. Turn off the heat.
- Add the kale, lemon juice, and cooked beef to the pot and stir to combine. Salt to taste and serve warm.
Is there a way to make this in the instant pot? Looks yummy
Yes it is on my agenda for next week!
But not in the instant pot-she mentions why in her intro-too big plus the veggies wouldn’t cook evenly even if it were a smaller amount.
Kelly, no, it cooks up so quickly there is no need to use the Instant Pot. The veggies will also come out too mushy. If you have a regular soup pot I recommend making it as-written!
Thank you for this robust soup – it is very tasty. I made it with a Granny Smith apple instead of a pear as that is what I had. Yum! Will be making this again.
Happy you enjoyed it Jo!
This looks yummy! What would you recommend as a substitute for the mushrooms? I’m new to AIP and am sensitive to mushrooms. Thanks!
Hi Hillary! You can easily omit them in this recipe!
I don’t like beef. Can I use ground chicken instead?
Chicken will work fine!
When she says this makes a lot of food, she is not joking!! What a dream of a batch-cooking recipe. So delicious and satisfying–perfect for a snowy day in January. Thank you!!
Happy you loved it Amanda!