What makes this soup recipe so easy is my system that relies heavily on both well stocked kitchen and freezer pantries. The day I made this soup, I had two servings of my What’s in the Fridge Veggie Soup Base from the freezer pantry ready to heat up. I also keep good quality pre-cooked lean ground beef in the freezer, in addition to a variety of Organic Eden Beans in the kitchen pantry.
The weather is still chilly enough for soup and this healthy white bean and ground beef soup is hearty and comforting. The beans provide a slow release of energy, low fat fiber and protein and are high in potassium. The beef also provides protein and iron and B vitamins. While, all the veggies bring vitamins, minerals, fiber and antioxidants to the table, and are good for immune support.
THE HEALTHY INGREDIENTS FOR THE VEGGIE SOUP BASE
Begin with the veggie soup base, then add the ingredients needed to make the Easy Navy Bean and Lean Ground Beef Soup recipe, including additional spices. If the soup base is in your freezer pantry, be sure to remove it the day before needing it, to thaw. Then you’re all set to prepare a wholesome, well balanced, great tasting soup in just a few minutes. It couldn’t be easier!
I also keep 6 oz. portions of pre-cooked lean grass-fed ground beef in the freezer. The beef can be added when heating up the soup, since it thaws quickly. I also keep an assortment of Eden canned beans on hand. I prefer Eden because the beans are sold in cans with BPA Free Linings and have no added salt. The only ingredients are the beans, water and kombu seaweed.
I recommend serving the soup with whole grain crackers or bread or Baked Asiago Cheese Crisps on the side and fruit for dessert. Click HERE for my cheese crisp recipe. I have a favorite organic whole wheat cracker and had mandarin oranges on hand. I love to serve fruit a little while after a meal instead of a heavy, highly-processed refined sugar dessert.
Easy Navy Bean and Lean Ground Beef Soup
- 2 Servings of What’s in the Fridge Veggie Soup Base (You Can Find the Recipe Card Below or on My Website in the Soup Category)
- 6 oz. Pre-Cooked Lean Ground Beef (I Use Grass Fed Lean Ground Beef From My Freezer Pantry. If cooking the beef from scratch, use 8 oz.)
- 7.5 oz. Organic Eden Navy Beans (Half of a 15 oz. Can)
- 1/2 Cup Organic Low Sodium Chicken Broth
- 1/4 Teaspoon Sea Salt
- 1/2 Teaspoon Dried Oregano
- 1 Dried Bay Leaf
- 12 Organic Whole Wheat Crackers (Or Any Other Whole Grain Cracker or Bread)
- 2 Mandarin Oranges for Dessert (Or Any Other Fruit You Have on Hand)
- Begin by adding the thawed veggie soup base to a medium saucepan on medium-high heat.
- Add the lean ground beef to the pan. It can come straight from the freezer, since it thaws quickly.
- Open a 15 oz. can of Eden Navy Beans, divide in half and add to the pan. I include the liquid of Eden beans since the only ingredients are beans, water and kombu seaweed. No added salt. Or use any brand of canned beans you have on hand.
- Add the 1/2 cup chicken broth to begin, stir and add a little more if needed.
- Seasoning is already in the soup base, but I add a little more salt and some dried oregano and a bay leaf. Those flavors go well with the beans and beef.
- Simmer until heated thoroughly, nice and hot. Try not to boil, we want the vegetables to maintain some texture.
- Divide into two servings and Enjoy!
- I recommend serving with whole grain crackers or bread or Baked Asiago Cheese Crisps on the side and fruit for dessert.
- This combination creates a complete wholesome healthy Real Food meal!
DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com
A huge part of my Easy Real Food Recipes approach is to prepare food in larger batches and then keep portions in my freezer pantry for quick healthy meals in minutes. This bean and beef soup recipe fits well into my Embracing A Healthy Immune Boosting Lifestyle program too. Below you’ll find the recipe card for the What’s in the Fridge Veggie Soup Base recipe.
What's in the Fridge Veggie Soup Base
- 4 Medium Carrots Diced (Well Cleaned and Unpeeled)
- 8 Ribs of Celery Diced (Including the Leaves)
- 2 Cups of Raw Spinach Chopped
- 2 Cups Low Sodium Chicken Broth (I Use Organic Free-Range Broth, Vegetable Broth Can be Used if Preferred)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Chopped Dried Onions (Or a Small Fresh Onion)
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Garlic Powder (Or 4 Cloves of Fresh Garlic)
- 1/2 Teaspoon Ground Black Pepper
- Dice the well cleaned and unpeeled carrots.
- Dice the celery ribs, including the leaves. I always use the celery leaves because they have nutrients too.
- Chop the raw spinach into medium-sized pieces. Feel free to add other veggies you have in your fridge. A little more broth might be needed though.
- Add the prepared raw vegetables to a medium saucepan over medium-high heat, along with a 1/2 cup of low sodium chicken broth. I use the broth to sauté the vegetables instead of oil.
- Sauté and stir until the veggies just begin to soften. Do not overcook, since the soup base will be reheated later when additional ingredients are added.
- Add the olive oil, dried onions, sea salt, garlic powder and black pepper to the pan and stir for a couple of minutes.
- Add the rest of the chicken broth and heat to a brisk simmer, stirring occasionally. I used dried onions and garlic powder because I didn’t have fresh on hand, so having a well-stocked spice cabinet is important too.
- Let the soup cool for a few minutes, then divide it into portions. I cook two servings at a time, so I will divide the base into three portions.
- A portion can be used immediately or stored in the freezer or fridge for future use. Just add additional ingredients, such as a lean protein, barley, rice, pasta or beans, to make your favorite soup recipes. Enjoy!
DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com