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Bumblebee Soup Recipe

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GAPS Chicken Soup Recipe for Intro Bumblebee Apothecary
GAPS Chicken Soup Recipe for Intro Bumblebee Apothecary from bumblebeeapothecary.com

Description

Bumblebee soup is a hearty and savory soup that is perfect for chilly days. This soup is made with a variety of vegetables, meat, and spices that come together to create a delicious and nutritious meal. The name comes from the black and yellow color combination of the ingredients, which resembles the markings of a bumblebee.

Prep Time

The prep time for this recipe is approximately 20 minutes. This includes chopping the vegetables, preparing the meat, and measuring out the spices.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes. This includes the time needed to cook the vegetables and meat, and to allow the soup to simmer and develop its flavors.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a large soup pot, cook the ground beef over medium heat until browned.
  2. Add the onion and garlic to the pot and cook until the onion is translucent.
  3. Add the carrots, celery, and red bell pepper to the pot and cook for 5 minutes.
  4. Add the diced tomatoes, beef broth, thyme, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
  6. Stir in the chopped parsley and let the soup simmer for an additional 10 minutes.
  7. Remove the pot from the heat and let it cool for a few minutes.
  8. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
  9. Return the soup to the pot and heat it over low heat until it is warmed through.
  10. Serve the soup hot, garnished with additional chopped parsley if desired.

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 280
  • Protein: 22g
  • Fat: 14g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 7g
  • Sodium: 1200mg

Recipe FAQ

What can I substitute for ground beef?

You can substitute ground turkey or chicken for the ground beef to make a lighter version of this soup.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Use 3 medium-sized tomatoes, peeled and chopped, in place of the canned tomatoes.

Can I use vegetable broth instead of beef broth?

Yes, you can use vegetable broth instead of beef broth to make a vegetarian version of this soup.

Recipe Tips

  • For a spicier soup, add a chopped jalapeno pepper or a dash of cayenne pepper.
  • For a creamier soup, add a splash of heavy cream or coconut milk.
  • This soup is delicious served with a slice of crusty bread or a side salad.

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