Now that you’ve made a giant batch of homemade beef broth, what do you do with it? I like making soups, especially during this time of the year. They’re easy, delicious, hearty, warming, and affordable.
Yield: Approx. 9 – 12 bowls
15 – 20 C beef stock (including any meat bits and cartilage left over, but removing all bone bits and chunks of fat)
1/2 head celery
5 carrots
1 yellow onion
1/2 lb green beans
1 C wild rice
1 Tbsp oregano
1 Tbsp thyme
1 large bay leaf
1 Tbsp salt
1 Tbsp fresh ground black pepper
- Bring broth to a simmer and add rice, salt, pepper, oregano, bay leaf, and thyme. Cook for 15.
- Chop carrots, celery, onion, and green beans into small, bite-sized pieces. Keep vegetables separate.
- Add carrots, onion, and celery. Cook for 5.
- Add green beans. Cook for 5.
- Remove bay leaf (or at least don’t serve it to anyone).
- Serve hot.
AMINE BREAKDOWN:
Very Low Amine: celery, carrots, onion, wild rice, oregano, thyme, bay leaf, salt, black pepper
Low Amine: beef stock (including any meat bits and cartilage left over, but removing all bone bits and chunks of fat)
High Amine: green beans (low in histamines, high in tyramines)
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