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
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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 chopped meat: I used cumin, sea salt, and onion powder.
Add in the chopped meat and cook until the meat is medium done.
Add warm water to roasting pot; stir to loosen bits.
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.
Reduce heat; simmer, uncovered, for about 2 to 3 hours. If necessary, add water during the first hour to keep ingredients covered.
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.
Use immediately or refrigerate 8 hours to overnight. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.