Shredded Beef Soup

I made a beef soup for my husband. He loved it so much, he said I should share it with the world. Its full of healthy...

I made a beef soup for my husband. He loved it so much, he said I should share it with the world. Its full of healthy vegetables that contain potassium, vitamin C and Fiber. Then there is the beef which is where the protein is. Its hearty but not heavy. So here is the recipe:

Ingredients

Shredded Beef Soup

  • 32 Ounces beef stock No or Low Sodium
  • 1 Carrot chopped
  • 1 Celery stalk chopped
  • 1/2 Onion chopped
  • 4 Brussel Sprouts - leaves separated
  • 1/2 Zucchini sliced - slice & freeze the other half
  • 1 Cup frozen butternut squash diced
  • 2 Ounces shredded beef
  • 1 Pinch of salt to taste
  • 1 Pinch of pepper

Directions

Shredded Beef Soup

In a small pot, bring beef stock to a boil, then add all of the vegetables. Allow the soup to come back to a boil after adding the vegetables. Reduce the heat to low so that the soup is simmering. Let simmer for 10-15 minutes or until the carrots are tender. Then add the salt and pepper until you get the taste you desire. Serve the soup in your favorite soup bowl, the add the shredded beef one piece at a time, then stir gently. The hot soup will cook the shredded beef perfectly without making it tough.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.