Beet n' Beef Soup

Serving Size: 4  |  Cook Time: 60 min


  • 32 oz Beef Bone Broth
  • 4 large beets (about 3 cups)
  • 1 medium yellow onion
  • 2 cups carrots (peeled and coined)
  • 2 Tbsp coconut oil
  • 2 tsp salt
  • Orange zest or 2 Tbsp orange juice


  1. Preheat oven to 375 degrees F. Chop both ends of the beet and wrap in aluminum foil. Place on a baking sheet. Roast for 30 minutes or until beets are easily peeled. Let cool 10 minutes. Use foil to remove skin from Beet.*
  2. In a dutch oven, sauté onions and carrots over medium heat for 5 minutes; stirring often.
  3. Add beets, salt, and beef bone broth. Bring to a slight boil. Reduce heat to low and simmer for 30 minutes.
  4. Using an immersion blender, puree soup until smooth. Add orange juice and mix well.
  5. Serve topped with orange zest. Enjoy!

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