Name: Beef potato and broccoli soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 7 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz broccoli, cut into small florets; 350 g Kettle and Fire beef bone broth

Nutrition

Per serving

452 calories

Protein: 50g; 44% of calories
Carbs: 40g; 35% of calories
Fat: 11g; 21% of calories

Ingredients

4 items

5 oz 93% lean ground beef
7 oz Yukon Gold potatoes, diced into 1/2-inch pieces
5 oz broccoli, cut into small florets
350 g Kettle and Fire beef bone broth

Instructions

Prep 15 min · Cook 20 min

Place a small pot over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon, for 5 to 6 minutes until browned and cooked through. Done when browned and opaque, 160°F.
Add the diced potatoes and the bone broth to the pot. Use a spoon to scrape any browned bits from the bottom of the pot to incorporate them into the liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Stir the broccoli florets into the soup. Cover the pot again and simmer for 5 minutes more until the potatoes and broccoli are both tender.
Ladle the soup into a bowl. Taste the soup, and if the potatoes are not yet fork-tender, simmer for 2 to 3 minutes more. Let the soup rest for 2 minutes to cool slightly before serving.

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