Low Histamine Chunky Beef Soup
6 cups of water
half a head of cauliflower cut into chunks
1 large zucchini (or two smaller ones) cut into rings
3 sticks from a celery stock
1 Butternutsqaush cut into cubes
1/2 red onion
garlic (optional 6 cloves)
1 tablespoon dried organic basil
1 bay leaf
pinch of salt
I generally use the above recipe for all my soup and stew bases. Not being able to eat premade stock is a challenge, but it really helped me think outside of the box!
You will need a large pot.
Mince onion and garlic. Chop the cauliflower, zucchini, and celery (depending on the size you like your veggies. Keeping in mind larger pieces of vegetables will take longer to cook) Add all ingredients to a large pot, add water, basil and bay leaf. Bring to a boil, turn down and let simmer until vegetables are tender.
I use local beef that is steroid and antibiotic free.
2 packages ground beef (My two packages of beef are equivalent to one package of regular ground beef you by in the store)
1 tablespoon raw sugar (sugar helps to tenderize the beef
1 tablespoon oil (I use extra virgin olive oil as it’s the only oil I do not react to)
Cook beef in a frying pan on medium heat until fully cooked. Depending on your oven this can take 15-30 minutes on the stove top. Keep the vegetables stimmering on low during this time.
Once the beef is fully cooked I strain the fat off and add it to the soup.
I do not salt my meat or my soup until tasted. I am on a high salt diet so the amount of salt I use is rather high I leave room for others to enjoy my cookin by not salting the meals I make. I only use salt from the health food store as I don’t reat to it. Table salt bothers me a lot, as I am sure it does for others.
Once the chicken is cooked add it to the simmering vegetables. Simmer on low for 30 minutes.
Take left overs and freeze Right away you can use these as premade dinners.
Serve and enjoy.