Healthy Plaza 3 Steak Soup

Gluten-Free, Lactose-Free, Dairy-Free, Sugar-Free, Keto, & Paleo

Positive Nutrition Aspects

Brain and Heart-Healthy Food, Healthy Protein, Carotenoid-Rich Food, Flavonoid-Rich Food, Choline-Rich Food, Fiber-Rich Food, Potassium-Rich Food, Sulfur-Rich Food, Vitamin A, B6, & K-Rich Food

Equipment Needed

1. Instant Pot (if doing the Instant Pot variation)
2. Colander
3. Measuring Spoons
4. Measuring Cup
5. Large Slotted Spoon
6. Whisk
7. Paring or Chef's Knife
8. Pot (if doing the stove and pot variation)
9. Stove (if doing the stove and pot variation)

Ingredients

8 ounces diced onion
8 ounces carrots peeled and diced
8 ounces diced celery
16 ounces ground lean grass-fed bison or beef
2 cloves garlic, peeled and sliced or minced
2 tablespoons oil (chef preference: avocado oil)
10 oz package organic frozen mixed vegetables
15 oz can organic diced tomatoes
1 to 2 teaspoons sea salt to taste
1 teaspoon pepper
1 bay leaves
2 tablespoons ground arrowroot
32 oz beef bone broth (preferred) or beef broth

Instructions - Cooking with Instant Pot

1. Clean, prepare, and dice the vegetables (onion, celery, carrot). Chop or mince the garlic.

2. Saute the onion, garlic, celery, and carrot in one tablespoon oil for 5 minutes in the instant pot.

3. Add the ground bison or beef, salt, and pepper and brown the ground meat and saute for 5 to 8 minutes until nicely browned.

4. Add the 32 oz beef bone broth and the bay leaf.

5. Set to pressure cook for 10 minutes.

6. After pressure cooking, let the pressure off following the safety instructions provided with the Instant Pot.

7. Remove the bay leaf.

8. Add the frozen mixed vegetables. Use the saute setting to bring to a boil for 5 minutes.

9. Remove about 1 cup of the liquid. In a bowl whisk the liquid while adding 2 tablespoons of arrowroot. Return that well-mixed mixture of stock to the instant pot and stir well. Saute for another 5 minutes. This will thicken up the soup nicely. This is an optional step. The original Plaza 3 soup used a roux of butter and flour. This recipe is gluten and lactose-free but still thick and filling.

10. Serve and enjoy. Add salt and pepper to taste.

Instructions - Cooking on Stove

1. Clean, prepare, and dice the vegetables (onion, celery, carrot). Chop or mince the garlic.

2. Saute the onion, garlic, celery, and carrot in one tablespoon oil for 5 minutes in the pot over medium heat.

3. Add the ground bison or beef, salt, and pepper and brown the ground meat and saute for 5 to 8 minutes until nicely browned.

4. Add the 32 oz beef bone broth and the bay leaf.

5. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.

6. Remove the bay leaf.

7. Add the frozen mixed vegetables and bring to a boil. Reduce to a simmer for 5 to 8 minutes.

8. Remove about 1 cup of the liquid. In a bowl whisk the liquid while adding 2 tablespoons of arrowroot. Return that well-mixed mixture of stock to the pot and stir well. Bring to a boil, reduce to a simmer and cook for 5 minutes. This will thicken up the soup nicely. This is an optional step. The original Plaza 3 soup used a roux of butter and flour. This recipe is gluten and lactose-free but still thick and filling.

9. Serve and enjoy. Add salt and pepper to taste.


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