Beef & Vegetable Soup

© Copyright 2004 Susan Vanamburgh-Garth, http://www.thenaturalkitchen@yahoo.com

I like to make large batches of soup so I can have them on hand for many meals. Try to find grass-fed beef when possible,
otherwise "the cleaner the better!" Buy local and organic ingredients whenever possible.

Ingredients

• 2 pounds stewing beef, cut into about 1/2 inch cubes
• 1 to 2 large onions, diced (or use leeks, shallots, or scallions instead)
• a few cloves of garlic, crushed
• 1 whole bunch of celery with leafy tops, thinly sliced
• 1 teaspoon dried basil
• 1 tablespoon granulated garlic
• cracked black pepper, to taste
• ocean sea salt to taste, start with 1 tablespoon and add more later
• 2 cups homemade Beef Stock or use non-chlorinated water

All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Place everything in a large cooking pot.
2. Add beef stock, or enough non-chlorinated water, to come up 2 inches higher than the contents.
3. Bring the soup to a boil, and then reduce heat to low and simmer, covered, for 2 hours.
4. Check the beef for tenderness - I like it when it falls apart.
5. Serve garnished with any or all of the following:
• a dash of cayenne pepper
• chopped fresh herbs like cilantro or parsley
• a dollop of unrefined coconut oil
• a dab of butter
• chopped fresh tomatoes
• slices of avocado
• a dash of chili powder