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Tomato Beef Soup with Einkorn Wheat Berries and Bone Broth

San Marzano Tomatoes, organic vegetables, ancient Einkorn wheat berries and bone broth make for a super health, virus fighting soup.
Prep Time12 hours
Cook Time3 hours
Total Time15 hours
Course: Soup
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • beef bone broth with some added wine to the stock. See note.
  • olive oil
  • 1 pound beef cubes
  • 1 onion diced
  • 3 carrots diced
  • 3 celery sticks diced
  • 2 turnips diced
  • 1 cup of fresh green beans cut into 1 inch pieces
  • 3 cups of kale
  • 2 cups of cooked Einkorn wheat berries
  • 2 bay leaves
  • parsley
  • thyme
  • salt
  • pepper

Instructions

  • Make beef bone broth, starting the night before by following recipe and then cooking in slow cooker for 12-16 hours.
  • Saute beef cubes in heavy dutch oven or heavy bottom pot. Remove.
  • Add in diced carrots, celery, onion. Saute for a few minutes.
  • Add beef back in and add in about 4 quarts of beef broth.
  • Add in can of San Marzano tomatoes, just breaking up the tomatoes with your hands. Add juice also.
  • Simmer for one hour.
  • Add in turnips and green beans. Simmer for another hour.
  • minutes prior to serving, add in chopped kale.
  • Note: Throughout the cooking, add in some salt and pepper.
  • Season to taste. Remove herbs before serving.
  • Garnish with freshly chopped parsley.

Notes

When making the bone broth, add in a cup of red or white wine. The alcohol will burn off, but it will also helps the bones leach out more nutrition.