“Beauty Boosting” Vegetable Beef Soup

*The kitchen is the center of our home, and my favorite place to be!*

Nothing speaks comfort quite like a warm soup in the winter. Inspired by our Standard Process cleanse, I’ve been creating more healthy comfort foods. I like to call this one “Beauty Boosting” because I choose to use a base of Beef Bone Broth, which is an excellent source of collagen. When we refrigerate this, and get it out for leftovers, you can see the collagen shining in all it’s glory, as the soup takes on a jiggly, gelatinous form before it’s heated. This soup is something you can enjoy, and know you’re reaping the benefits in the health of your hair, skin and nails! What more could any girl want?! I also love knowing this soup is going into the bellies of my girls. They gobble it up and ask for seconds. Little do they know how good it is for them!

You could easily make this vegetarian by omitting the ground beef – and it would be JUST as delicious. I chose to use Laura’s Lean Ground Beef, 92%. Never any hormones or antibiotics added! So – if you’re a meat lover, truly there are so many good options on the market for healthy meat. Okay enough of the details, let’s get to the recipe of this BEAUTY BOOSTING soup! The weekend ahead looks chilly here, so in the crockpot it goes!

1-2 Lbs. of Ground Beef (omit if going vegetarian)

½ – 1 whole sweet onion diced

1 can organic green beans

1 can organic corn

1 can organic peas and carrots

1-2 cans organic diced tomatoes

1 container beef bone broth (or more if needed)

Low Sodium V8 Juice – Add as needed to desired consistency and color.

*Optional – Adding “Better than Bouillon,” Bouillon Cubes or a packet of beefy onion soup mix. These will of course add sodium, and packets can contain thickening agents like flour – but there are organic options out there. Just read your labels! Spices are things I don’t mind ordering from Amazon or other places like Thrive Market. They don’t expire quickly and last a long time. I’ve linked an option for you below!

**Frozen Vegetables are also perfect in this recipe. If I do canned vegetables, I make sure to use Organic, No Sodium Added. That way I have control of not only the amount of salt, but the type of salt I use.

**Macaroni noodles can be cooked on the side to add to the soup. This can make it more attractive to kiddos who might like a “pasta” dish more. Many times, my Granny made hers this way for everyone to enjoy. Not cooking the noodles in the soup gives people a lower carb option, and it also keeps the noodles from softening to the point of falling apart when being reheated during the week.

Directions:

Dice your onion and sauté in olive oil until soft – about 5 minutes. Then add your beef. I like to add extra beef to this recipe – it makes David happier when he’s eating healthy to have something “hearty.” Stir until brown and transfer to crockpot. I don’t’ drain the meat. I feel the juices add essential flavor to the soup!
While meat is browning, I like to begin opening my cans of vegetables, and draining them all. It is this the time when I can evaluate if I want to add extra cans of anything. Usually one is enough – but I’m big on “eyeballing” recipes… I know, that doesn’t help much! Haha.
Add your carton of bone broth and stir all ingredients together. If you opt to add bullion or seasonings, now is a good time.
Add V8 juice until your soup reaches the color and consistency you desire.
Set your crockpot on high for 4ish hours, or low for 6. All ingredients in this soup are cooked, so the warming process is simply to marry all the flavors, not to cook.

As always, make this with love. A recipe can never go wrong if it’s made with the right amount of ingredients mixed with the right amount of soul. Cooking for my family is a passion of mine. When I’m able to make a “beautiful” meal that is healing for the gut, full of collagen and healthy ingredients – it’s even more of a WIN for this Mom. If you have any questions at all, drop them in the comments, and I’ll be happy to respond there! ENJOY!