From: Eat Fat, Lose Fat
If you are using beef stock made from scratch, you can use the meat that comes with the meaty bones in the soup.
Yield:
6 ServingsIngredients
1 can whole coconut milk
4 cups beef stock
1 cup finely chopped leftover cooked beef
2 cups chopped organic fresh or frozen vegetables
1/4 tsp cayenne pepper
Juice of 1 lemon or 2 limes
Sea Salt and freshly ground black pepper to taste
1 Tbsp naturally fermented soy sauce or miso
Instructions
Place all ingredients in a large pot over medium heat. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
