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Soup, Ground Beef with Carrot and Potato Recipe


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     Soup, Ground Beef with Carrot and Potato

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   2 (8)

For eight servings use quantity in ( )
1 tsp olive oil (4)
3 spring onions (12)
8 oz grass fed ground beef (32)
1/4 tsp kosher salt (1)
1/4 tsp ground black pepper (1) plus more to taste
3 cups water (12)
1 Edwards and Sons Not Chicken Bouillon (4)
8 oz diced tomatoes (32)
1 stalk celery (4)
2 oz carrot (8)
5 oz white potato (16)
4 sprigs fresh thyme (12)
4 sprigs fresh parsley (12)
1 oz fresh grated Parmesan cheese (4)

MISE EN PLACE Peel onions, thinly cut keeping whites separate from greens. Chop celery. Halve carrot lengthwise, and thinly slice on the diagonal. Chop potatoes in 1/2-inch chunks. Pick thyme leaves, and reserve stems. Pick and chop parsley leaves, and reserve parsley stems.
Place a large saucepot over medium heat. Add 1/2 (2) teaspoons olive oil. Stir in onion whites only, cook about 3 minutes. Add ground beef, 1/4 (1) teaspoon kosher salt and 1/4 (1) teaspoon pepper. Cook, stirring, until meat broken up and no longer pink, about 5 minutes.
Add 3 (12) cups water, bouillon cube, tomato, celery, carrot, potato and herb stems. Bring to a boil, then reduce heat to low. Cook until potatoes are fork-tender, 20 - 25 minutes. Taste and adjust seasoning as desired.
Remove herb stems. Divide soup between 2 bowls. Sprinkle with thyme and parsley and onion greens and Parmesan for topping. Enjoy!

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