Sunday, December 2, 2012

Asian Beef Soup with Mushrooms and Bok Choy (grain-free : primal : dairy-free : paleo : GAPS : gluten-free)

Looking for some variety in our soups, I came up with this Asian Beef Soup.  It is lightly spiced with ginger and cumin, and the mushrooms and bok choy lend a hearty flavor to the broth.  Everyone in my family enjoyed this soup, and it freezes well too!

Asian Beef Soup with Mushrooms and Bok Choy
  • 1 small white onion, chopped
  • 3 carrots, chopped
  • 1 small-to-medium head of bok choy (or use 3 heads of baby bok choy), white and green parts separated and chopped
  • 3/4 pound of brown mushrooms, chopped
  • 1 pound of ground beef, preferably from a pastured animal
  • 4 cups chicken stock, preferably homemade
  • 1 cup filtered water (if your chicken stock is very rich, you should increase the water and decrease the chicken stock to equal parts making up 5 cups total liquid)
  • 1 Tb refined coconut oil
  • 3 cloves garlic, minced
  • celtic sea salt, to taste
  • 1 tsp ground cumin
  • 1/4 inch fresh ginger, minced or pressed
  1. In a 4-qt heavy-bottomed pot, melt the refined coconut oil over medium-low heat.  Add the chopped onion along with a sprinkle of salt. Saute for about 5-10 minutes, until the onion is translucent.
  2. Add the carrots and the white parts of the bok choy.  Season with salt. Saute for a few minutes.
  3. Add the mushrooms, another little sprinkle of salt, and cook for a couple minutes, just until the mushrooms release their moisture.
  4. Crumble the ground beef into the pot, season it with salt, and cook for a few minutes.  There is no need to fully cook the ground beef during this step.
  5. Add the ginger, cumin, and garlic.  Saute for a minute. 
  6. Add the chicken stock and water.  Bring to a low boil and skim off the foam.  Maintain a low simmer and cook for about 5-10 minutes, until the meat is nearly cooked.  Taste the broth and add more salt as needed.
  7. Stir in the green parts of the bok choy and cook for about 5 minutes.  Turn off heat.  
  8. Ladle into bowls, cool a bit, and enjoy!  This pairs especially well with a green salad dressed with homemade honey mustard mayo.

5 comments :

Anonymous said...

Amazing soup!!!!!!!!! I just made it- delicious!

Liz said...

We made this last night and it was super yummy! Will make it again!

Liz said...

We've made this several times. Its really yummy and the recipe is well written. Thank you!

Anonymous said...

This is fantastic!!! My kids loved it also.

Sarah Smith said...

GREAT! Thanks for letting me know!