Beef and Vegetable Soup


- 1 lb Grass-fed Beef
- 16-oz Bag Frozen Mixed Vegetables (I used green beans, peas, carrots, and corn)
- 1/2 Onion, chopped
- 2 Garlic Cloves, minced
- 1 tsp Italian Seasoning
- 4 Cups Low- Sodium Beef Broth (or Stock)
- 1 14-oz Can Crushed/Diced Tomatoes (optional)

1. In a large pan, over medium heat, add a bit of oil or fat and saute the onions and garlic until soft (about 5 minutes.) 
2. Add the beef and cook it through, using a spoon to break it up as much as possible. Drain the fat.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer 15-20 minutes. Enjoy!
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