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.