Mediterranean Beef Soup
Kale Caesar Salad
Ingredients
- 2½ lb boneless chuck roast, trimmed
- 1 (32-oz) carton organic beef bone broth (or use organic beef broth)
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (16-oz) pkg parsnips, sliced
- 6 carrots, sliced
- 4 stalks celery, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- 1 (10-oz) pkg baby spinach
- 2 Tbsp capers
- 1 Tbsp balsamic vinegar
Instructions
- Cut beef into 1-inch pieces; season lightly with salt and pepper, and place in a 5- to 7-quart slow cooker.
- Stir in broth, tomatoes, parsnips, carrots, celery, onion, garlic, and rosemary. Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Stir in spinach, capers, and vinegar; let stand 10 minutes for spinach to wilt.
Side Dish Ingredients
- ½ cup raw cashews, chopped
- ½ cup boiling water
- 2 cloves garlic, chopped
- ¼ cup extra virgin olive oil (or use avocado oil)
- 3 Tbsp fresh lemon juice
- 1½ tsp Dijon mustard
- 1½ tsp rice vinegar
- 1½ Tbsp capers
- 2 (5-oz) pkg baby kale-spinach mix
Side Dish Instructions
- Combine nuts and boiling water; let stand 15 minutes.
- Process soaked nuts with liquid, garlic, oil, lemon juice, mustard, and vinegar in a food processor until creamy, scraping sides as needed.
- Add capers; blend just until capers are chopped. Season with salt and pepper, if desired.
- Place kale mix in a large bowl; drizzle with desired amount of dressing. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
151
|
516
|
| Fat (g) | 6 | 13 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 44 | 3 | 47 |
| Carb (g) | 33 | 6 | 39 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 1064 | 155 | 1219 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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