By Kristen
Most of you fellow GAPSters are relaxing into a summer of delectable grilled fresh produce and sipping on iced cold glasses of bone broth (ha ha). Not my father or my sister. No, these brave souls are embarking on the GAPS intro diet just days before the summer solstice. This recipe is especially for them. I promise to support them as much as I can and I will do my best not to eat my juicy watermelon in front of them as they sweat over boiling cauldrons of soup.
This soup contains the following:
1 pound grass fed stew beef
2 quarts bone broth
2-4 tablespoons of your fave saturated fat
2-4 tablespoons of your fave saturated fat
1 1/2 onions, chopped
3-4 medium carrots cut into circles or half moons
1 whole bulb garlic, minced
3-4 smallish tomatoes, quartered
1 1/2 cups frozen peas
1 small bunch fresh basil, bonus points if you grew it yourself
Combine beef, fat, broth, onions, carrots, garlic, and tomatoes in a pot. Boil, then reduce to a simmer for 25-30 minutes, or until the beef is tender. Skim any meat foam and the tomato skins off the top. Stir in peas until they are heated, about 3-5 minutes. Finish by adding in the basil.
