Ingredients:
- 1 1/2 lbs lean ground beef
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- sea salt and ground black pepper, to taste
- 2 tsps dried oregano
- 2 tsp dried thyme
- 2 tsps dried basil
- 1/4 cup high-quality balsamic vinegar
- 8 cups beef bone broth
- 4 large carrots, diced
- 4 ribs celery, diced or sliced
- 1 parsnip, peeled and diced
- 1 large sweet potato, peeled and diced
- 1/4 cup tomato paste
- 2 Tbsps harissa paste
- 15 ozs butter or white beans, drained and rinsed
- chopped fresh parsley, to garnish
Instructions:
In a large stockpot or Dutchoven cook your ground beef until it starts to brown, breaking it up with a wooden spoon as it cooks.
Add the onion, garlic, and all of the seasonings.
Cook for 5 minutes. Stir in the balsamic vinegar to deglaze your pan and cook, stirring for 2-3 minutes more.
Add the bone broth, carrots, celery, parsnip, sweet potato, tomato paste, harissa paste, and beans.
Bring your soup to a boil, then reduce heat and simmer for 30-40 minutes or until vegetables are tender.
Garnish with chopped parsley and enjoy!
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