Beef And Spinach Soup With Thyme

I am always looking for ways to use up leftovers, and they often end up in a soup of some kind.  With a leftover protein and some veggies, plus a freezer full of bone broth, a nourishing soup is easy to throw together quickly.

Beef And Spinach Soup With Thyme

1 small- ish red onion, diced, mine yielded about ¾ cup

1 ½ cups chopped mushrooms

3 stalks celery

2 cloves garlic

1 1/2 cups leftover cooked grass-fed beef, shredded or sliced in thin bite sized pieces

4 cups beef bone broth 

Bundle of thyme **(see below for pictures) or 1 tsp dried

3 cups baby spinach

Salt and pepper to taste

Sauté the onion, mushrooms, celery and garlic over medium high heat, stirring often until the veggies start to brown and the bottom of the pot looks like this: 

Add broth, thyme bundle and beef. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the veggies are all tender.

Turn off heat, remove the thyme bundle, add the spinach and stir until it wilts. Season with salt and pepper and serve hot.

Bundle the thyme with butchers twine

if you cover your thyme in the garden
 you can pick it fresh all winter :)