Although soup can be eaten at any time of year, it’s especially beneficial to consume soup regularly when it’s cold outside. This supports our body by providing nourishing, easy to digest foods, as well as giving us warming foods. Warming foods will both help keep our bodies warm as well as encourage our digestive fire. If you want to learn more about either of these topics, you can check out our videos on digestive fire and supporting your body in the winter.
As I was looking through our recipes, I realized we have more chicken soup recipes than beef soup recipes. Beef is a delicious meat to make soup with, so I followed the principles of making soup without a recipe to make a new beef soup creation. The steps of making a new soup variety are simple. First, you choose your meat (make sure to have some kind of connective tissue or joints for the gelatin), then you choose your vegetables, then you choose your flavor palate. I opted for a simple flavor palate, but even though it’s simple, it turned out delicious. You could add any type of spice palate to change the flavor. If you come up with any good combinations, be sure to let us know in the comments below.
Speaking of warming winter foods, squash can be a great choice because it is a high carbohydrate vegetable. As a general rule, we need more carbohydrates in the winter to keep ourselves warm. While tubers such as sweet potatoes and white potatoes can be an option, winter squash varieties are a better option as they contain less starch (sugar). You can use any kind of winter squash for this recipe.
Ingredients:
- 1 lb Beef Short Ribs (Mine were Flaken Cut)
- 1 lb Beef Rump Roast
- 2 Carrots
- 2 cups Squash – I recommend Delicata, Butternut, Pumpkin
- 1 Leek
- 2-4 Cloves of Garlic
- 1 Good Handful of Parsley, ~12 stems
- 1 tsp Salt
Directions:
Make your beef stock using your short ribs and rump roast. Remember the correct ratio for stock is 80% meat, 20% bones.
Cube the squash, peeling if necessary depending on the variety. Cut the carrots into bite size pieces. Slice, then rinse the leek to get the sand off.
Remove the meat and bones from the stock pot and set aside.
Add the vegetables to the stock and turn to medium heat. Simmer the vegetables until they are soft, about 20-24 minutes.
Cube the meat, then add to the soup once the vegetables are fairly soft.
Add half of parsley into the pot and stir.
Simmer for about 10 more minutes to blend the flavors.
Once plated, add additional salt and parsley garnish at the table to taste.
Beef & Squash Soup
Ingredients
- 1 lb Beef Short Ribs Mine were Flaken Cut
- 1 lb Beef Rump Roast
- 2 Carrots
- 2 cups Squash – I recommend Delicata Butternut, Pumpkin
- 1 Leek
- 2-4 Cloves of Garlic
- 1 Good Handful of Parsley ~12 stems
- 1 tsp Salt
Instructions
- Make your beef stock using your short ribs and rump roast. Remember the correct ratio for stock is 80% meat, 20% bones.
- Cube the squash, peeling if necessary depending on the variety. Cut the carrots into bite size pieces. Slice, then rinse the leek to get the sand off.
- Remove the meat and bones from the stock pot and set aside.
- Add the vegetables to the stock and turn to medium heat. Simmer the vegetables until they are soft, about 20-24 minutes.
- Cube the meat, then add to the soup once the vegetables are fairly soft.
- Add half of parsley into the pot and stir.
- Simmer for about 10 more minutes to blend the flavors.
- Once plated, add additional salt and parsley garnish at the table to taste.
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