Ingredients

• 2 tablespoons olive oil

• 2 medium onions, quartered

• 3 medium carrots, cut into chunks

• 3 celery ribs, cut into chunks

• 1 pound grass-fed ground beef

• 1/2 cup warm water (110° to 115°)

• 3 bay leaves

• 3 garlic cloves

• 3 to 4 sprigs fresh parsley

• 1 teaspoon dried thyme

• 1 teaspoon dried mint

• 1 teaspoon dried oregano

• Coldwater

Directions

1. In a soup pot, preheat the olive oil. Add in the onions, carrots, and celery and cook until onions are transparent. In the meantime, season the chop meat: I used cumin, sea salt, and onion powder.

2. Add in the chop meat and cook until the meat is medium done.

3. Add warm water to roasting pot; stir to loosen bits.

4. Add bay leaves, garlic, parsley, thyme, mint, and oregano. Then add in enough cold water to cover. Slowly bring to a boil, about 30 minutes.

5. Reduce heat; simmer, uncovered, for about 2 to 3 hours. If necessary, add water during the first hour to keep ingredients covered.

6. If desired, remove meat and discard veggies; if you are using this for the Nightshade-free Chili, I recommend keeping the meat and veggies in.

7. Use immediately or refrigerate 8 hours to overnight. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree #nightshadefree #beefbroth