15.
Ingredients
- 2 lbs grass-fed ground beef
- 2 cloves garlic, minced
- 1 vidalia onion, chopped
- 2 medium carrots, chopped
- 1 cup butternut squash, cubed
- 1 small turnip, cubed
- 1 cup sweet potato, cubed
- 1/2 cup baby bella mushrooms, sliced
- 2 tbsp olive oil
- 16 oz homemade beef broth or chicken broth
- 1 tbsp fresh thyme
- 2 sprigs of fresh rosemary
- Sea salt, pepper, cumin to taste
Instructions
Place ground beef in a large sauce pan on medium heat. Cook and stir until meat has browned all the way through. Add garlic, onion, carrots, butternut squash, turnip, sweet potato, and mushrooms and drizzle with olive oil. Stir until evenly dispersed. Turn down to medium-low heat and cover. Let sit covered for 10-15 minutes or until vegetables are soft, making sure to stir every 5 minutes or so to prevent sticking. Season with fresh thyme, salt, pepper, and cumin to taste. Incorporate broth and 2 sprigs of fresh rosemary. Bring soup to simmer, replace cover on pot, and cook for an additional 35-40 minutes. Remove rosemary sprigs before serving. Enjoy!