Ground Beef Soup is one of my staple meals. This is a go to meal for me. It is easy to make, and it is amazingly delicious. Like I always begin my recipe pages, by now I believe you have figured out I follow the only Animal Products way of eating. This way of eating is also known as the Carnivore Diet. I mainly consume beef, sometimes eggs, rarely seafood, and poultry such as chicken. I am open to eating duck and other birds. Also, I like Yogurt. And thankfully, my body no longer adversely reacts to the consumption of raw butter, yogurt (from 100% grass fed/finished cows), and sometimes raw cheese.
You may wonder why I adopted this way of eating. Well, its a long story! But, I am on a quest to restore my physical and mental health. And, it is working. Today, I am going to share with you my Ground Beef Soup Recipe. I will give you two versions of this Recipe. The First Version is how I prepare this meal NOW! And, the Second Version would be how I USED to prepare it.
Why This Recipe
The Ground Beef Soup Recipe is really an ALL Season recipe. However, since Winter and the Cold seasons are fast approaching in different parts of the world, it might be ideal to have a hot bowl of soup on Cold days, or nights.
Fine Wine, Beer and Ground Beef Soup Pairing
You know what? The Ground Beef Soup pairs very well with the following:
- Light Bodied High Acidity Fine Red Wine, such as Nile Eddy Pinot Noir
- Tanya Ricord Pinot Grigio which is White Fine Wine
- Beer such as Sour Beer (pH 3.0), Stout (pH – 4.0 to 4.3), or Lager (pH – 4.3 to 4.6).
The Fine Wine and Beer could be dead cold, or at room temperature. You need to try the Ground Beef Soup and these Fine Wines and/or Beer because these are very Satisfying Pairings at any temperature.
Secret of Wine Pairing With Ground Beef Soup
You know, the secret about Pairing Food with Fine Wines lies really in the sophistication of one’s palates. Try different Red and White Fine Wines to determine the range of Tastes, Flavors and Aromas that tantalize you the Most! If you want to know more about Fine Wines, Food and Fine Wine pairing, this might be a Superb place to start.
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Ground Beef Soup Version 1 Ingredients
These are the ingredients I used to make this dish currently. This is my Carnivore Version of Ground Beef Soup.
Here, I must quickly say that some people who have also adopted this way of eating are not as strict as myself. I like to follow processes and the like precisely to prevent unnecessary interferences, which might have a confounding effect on expected results. Usually, it is very easy for me to make modifications when a method, or procedure is not quite working for me.
Ingredients
- Ground beef: 2 pounds or more (80/20, or 85/15 lean/fat ratio; 100% grass fed and finished beef)
- Salt: Add as much or little as you desire. I am used to eating food without adding salt. You know, every naturally occurring food has its natural salts. And, our taste buds usually adjust to the natural taste of the food. I have to come to love the natural tastes of all the different animal products I consume. Don’t get me wrong. I do salt my food sometimes. Usually when I go without added salts (magnesium, potassium and sodium) for too long, I start having foot and leg cramps. Read this if you want to know more about Salt, Water, and Cramping.
- Unflavored and unseasoned bone broth. I make my own bone broth. And, I chose not to add salt or any spices. Usually after I reduce my bone broth, I freeze the bone broth in ice cube trays. So you need 2 to 3 cubes of bone broth. Alternatively, you can buy Dr. Kellyann’s Bone Broth packets.
- Raw Butter: 1/4 of a standard stick of butter.
- Yogurt: 4 to 8 ounces of Greek Yogurt (from 100% grass fed cows). The more sour the Greek Yogurt is, the healthier. You’ve got to see these articles if you want to learn more about the many benefits of Sour Curd (i.e., Greek Yogurt), or yogurt and fermented Milk. This is optional.
- Eggs: 3 to 4 eggs from pasture and organically raised chickens. This is optional.
Equipment Needed
- Any nonstick pan with a lid
- A wooden cooking spoon
- Stove top
How To Cook Ground Beef Soup (Version 1)
- Put the ground beef into your non stick pan. No cooking oil and no butter/fat is required. You will get better results when you use defrosted ground beef. Or, ground beef straight from your butcher. Mainly because you have better control over not over cooking your meat when it is not frozen.
- Set your stove temperature to medium. If the medium temperature on your stove burns too high, you may want to turn your temperature dial to lower temperature. The idea is not to overcook your meat.
- Let the ground beef cook for about 5 to 8 minutes then check up on your ground beef and cut up the ground meat with your wooden spoon.
- Put 2 or 3 cubes of frozen Bone Broth. if you want your soup to have more fluid you could add a standard tea cup of water. I usually use only the bone broth, which has been sufficient for me.
- Allow to cook more for another 5 to 8 minutes. The time spent in this phase depends on how rare, or well done you want your ground meat.
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How to Serve the Ground Beef Soup
- Put your ground beef soup in a soup bowl, and add 1/4 of a stick of raw butter,
And,
- Serve with 3 to 4 Sunnyside up eggs, scrambled eggs. I prefer boiled eggs with running yolks.
Or,
- You could also serve the Ground Beef Soup with 4 to 8 ounces of Greek Yogurt
And/Or,
True Fine Wine
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Ground Beef Soup Version 2 Ingredients
All ingredients, equipment, cooking and serving methods in version 1 Ground Beef Soup apply to the modified version. However, there are couple of special ingredients included in the version 2 of the Ground Beef Soup.
- Pepper Soup Seasoning Powder – 2 teaspoons: This pepper soup seasoning powder consists of Calabash Nutmeg, Negro Pepper (aka Uda seeds), Alligator Pepper (aka Atariko).
- Fresh pepper – 1 or 2 yellow pepper(s)
- Garlic – 1 medium bulb, or 5 cloves
- Fresh ginger – 1 thumb sized piece
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Let me know how the Ground Beef Soup turns out when you cook it.
Response Magic