Ground Beef and Vegetable Soup

Ground Beef and Vegetable Soup

Serves 6-8

3 tbsp bacon fat or other oil of choice

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

½ tsp dill seeds

1 tsp smoked paprika

1 tsp turmeric powder

½ - 1 tsp black pepper

1 tsp salt and to taste

1 large sweet onion, chopped

4 cloves of garlic, smashed

1 lb ground beef

3 carrots, chopped

3 celery stalks, chopped

3 medium waxy potatoes or 2 large sweet potatoes

8 cups beef bone broth

1 cup petite peas

½ bunch each chopped fresh dill and parsley

½ cup nutritional yeast (optional)

Juice of 1 lemon

In a 6 quart heavy bottomed stock pot, melt the bacon fat over medium heat. Add the spices (except for the salt) and cook until fragrant, about 1-2 minutes. Add the onions, garlic, and salt and stir well. Cook until the onions start to sweat.

Add the ground beef and break it apart as you cook it, ensuring there are no big clumps. Cook until beef is almost done and then add the carrots and celery. Cook for a few minutes until the vegetables start to sweat and the beef is completely cooked.

Add the potatoes and the broth. Bring to a boil over high heat, then reduce to a simmer and cook, uncovered for 30-45 minutes or until the vegetables are soft and the broth has reduced a bit.

Add the peas, chopped fresh herbs, lemon juice, and nutritional yeast, if using, and stir well. Taste for seasoning. Serve piping hot with a slab of homemade bread for dipping in this rich soup.