Beef and Delicata Squash Soup

Servings: 4–6
Preparation Time: 1 hour, 30 minutes

Ingredients:

• 1 medium Delicata squash
• 1/8 cup coconut oil
• 1 large onion
• 1 tablespoon fresh garlic, minced
• 1 cup carrots
• 1 cup celery
• 1 quart beef broth
• 1 cup water
• 2 cups cooked beef
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon black pepper
• 1/3 cup quick cooking barley
• 1/2 cup fresh parsley, minced

Directions:

Preheat oven to 300 degrees F.

Halve and remove the seeds from the squash, then cut into bite-size pieces (do not peel the squash). Spread the pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes or until the squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between your fingers and add it, along with the sage, salt, pepper, and barley, to the pot. Stir well to combine. Bring the soup to a boil, then lower heat to a simmer. Cover and cook for 30–45 minutes or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let the parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!

Oven-Roasted Chile Rellenos Stuffed with Grass-Fed Beef

Servings: 7–8
Preparation Time: approximately 1 hour

Ingredients:

• 5 tablespoons coconut oil
• 7–9 poblano peppers
• 1 pound ground grass-fed beef
• 1 small white onion, chopped
• 1 teaspoon cumin powder
• 1 16-ounce can tomato sauce
• 2 tablespoons flour
• 1/2 cup water
• 3–4 tablespoons chili powder
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon garlic powder or 1 clove raw garlic crushed
• shredded cheese, topping

Directions:

Heat oven to 400 degrees F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in a casserole dish (side by side) and place in the oven, turning over when the outsides becomes “roasted” and skins begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10–15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stems and seeds and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with the ground beef mixture and top with grated cheese.

Using the same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic, and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from the oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Italian Beef Soup

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound ground beef, bison or turkey
• 2 tablespoons coconut oil
• 1 cup carrots, diced
• 1 cup cabbage, diced
• 1 cup kale, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 1/2 cup Brussels sprouts, chopped
• 2 teaspoons fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 2–3 cups beef or bison stock

Directions:

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and sauté for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7–8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. It freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!