Beef Breakfast Soup
Directions
- 1Add the beef to a large pot with the sea salt.
- 2Add filtered water until the meat is fully submerged.
- 3Heat over medium heat and bring to a boil.
- 4Reduce to a simmer, cover with a lid, and cook for 1 ½ hours.
- 5Add the carrot, onion, and celery to the pot.
- 6Simmer for another hour. The meat should be tender and falling off the bone.
- 7Remove from the heat.
- 8Taste and adjust seasoning as needed.
- 9Store in an airtight container in the fridge for 4-5 days.
Ingredients
- 3 lbs beef shank
- 0.5 tbsp sea salt
- Filtered water
- 3 carrots, chopped
- 1 yellow onion, chopped
- 3 ribs celery, chopped
Equipment
large potlidairtight container
Tips
- Easy to meal prep and quick to reheat for a quick breakfast.
- Packed with gelatin to support skin and gut health.
- Supports better blood sugar by starting the day with a savory meal.
- Store in an airtight container in the fridge for 4-5 days.
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