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Beef and Vegetable Recovery Soup…and care packs

By June 24, 2017The Balance

Compared to past winters, this has been a mild one. I can remember having 5 degree C mornings one year in particular, when Rick and I were first married (and had little furniture!) and we’d sit on a cushion at the coffee table for breakfast in the freezing cold!

But this post isn’t actually anything to do with our minimalist beginnings!

It’s more about making some healing food and getting through this flu season. We’re a pretty healthy family usually, lots of veg, sunshine, fresh air…all that. But this Autumn/Winter there has been so much seasonal illness sweeping through our household! It’s been crazy. And I’ve heard the same from a lot of other families in the Toowoomba area.

So, what can you do to help your own family and others as they rest and recover from all the bugs going around?

Being a Nourishing Traditions follower, one of the ways we recover is by eating some bone broth based soup.

I used an organic/free range leg of beef (sawn into pieces that actually fit in a stockpot!) and roasted it for an hour at 180 C. This then went into the stockpot for 48 hours of simmering with a little vinegar, rosemary, sage, garlic, onion and some greens.

You can use a chicken frame (or whole chook) but just be aware if you are making broth with chicken that it only needs up to 24 hours of simmer time.

Then I scoop out the bones, shred any meat off the bone that is overly chunky and add lots of veg. I used a lot of carrot, broccoli and cabbage in this batch (all organic).

This was all chopped into bite sized pieces and added to the broth/beef mix.

It was then heated and simmered just long enough to partially cook the veggies. If you were going to eat all the soup right away, you could simmer until the veg are all tender, but this made a BIG batch, so I didn’t want to overcook as I’ll have to reheat later and don’t want to eat mush!

Besides being helpful for healing from seasonal illness, this type of soup is so kind to your gut if you have any gastrointestinal issues. I found it very helpful when I used to have autoimmune disease. It’s also very satisfying.

And there it all is in the pot, looking vibrant!

Now, if you have a decent sized stockpot you can make liters of this soup in one hit and have it in the freezer on hand for yourself, or friends/family that are under the weather (or who just love soup :-))

One idea is to pour soup into a glass canister with a good seal and label it, then add a little packet of fresh herbs (to add to the soup when they heat it) and take it to friends/family that are ill. Just don’t stick regular glass in the freezer. It really doesn’t like it in there!

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