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Beef and Vegetable Soup. Paleo Beef Soup.
Begin by chopping the onion. I wanted a larger chop so I did it by hand as the food processor usually yields me a finer chop.
Clean green beans, trim ends and cut into 1" pieces.
Remove ribs from kale (%http://www.everydaymaven.com/wp-content/uploads/2014/07/IMG_1088-533x400.jpg
Heat a large soup pot over medium heat and add tallow (or olive oil / butter). Once hot, add onion, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, 8 to 10 minutes, until onions are soft and fragrant.
Add drained potatoes, crushed tomatoes and beef broth. Raise heat and bring to a boil.
Once boiling, cover and reduce heat to a simmer. Cook 15 to 18 minutes until potatoes are tender but not falling apart.
Remove lid, return heat to medium and add beef (from bones), string beans, kale and remaining 1 1/2 teaspoons salt (taste first).
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.