Mediterranean Beef Soup
Kale Caesar Salad
Ingredients
- 1 lb boneless chuck roast, trimmed
- 2 cups organic beef bone broth (or use organic beef broth)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ lb parsnips, sliced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp chopped fresh rosemary
- 1 (6-oz) pkg baby spinach
- 1 Tbsp capers
- ½ Tbsp balsamic vinegar
Instructions
- Cut beef into 1-inch pieces; season lightly with salt and pepper, and place in a 3- to 4-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
- ¼ cup raw cashews, chopped
- ¼ cup boiling water
- 1 clove garlic, chopped
- 2 Tbsp extra virgin olive oil (or use avocado oil)
- 1½ Tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp rice vinegar
- 2 tsp capers
- 1 (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 | 2 | 2 | |
| Calories |
504
|
225
|
729
|
| Fat (g) | 7 | 20 | 27 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 59 | 4 | 63 |
| Carb (g) | 48 | 8 | 56 |
| Fiber (g) | 14 | 2 | 16 |
| Sodium (mg) | 751 | 199 | 950 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
