Ingredients
1 medium onion, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
1 pound (440 g) ground beef
1 cup (220 g) white navy beans, presoaked*
1 tablespoon (14 g) ghee
4 medium carrots, ends trimmed, peeled and chopped into small rounds
4 celery stalks, ends trimmed and chopped
2 large zucchini, ends trimmed and grated
2 plum tomatoes, chopped fine
4 bay leaves
1 sprig fresh rosemary
8 sprigs fresh thyme
1 teaspoon salt
2 teaspoons black pepper
3 quarts (2.8 L) water
Instructions
1. Over medium heat, add onion, garlic, beef, and beans to the soup pot and sauté in 1 tablespoon of ghee
2. Stir in the carrots, celery, zucchini, and tomatoes and let cook for a few minutes
3. Next add in the bay leaves, rosemary, thyme, salt, pepper, and let the herbs settle into the pot
4. Finally, add in the water and bring to a boil, then lower to a simmer and let cook for 60-90 minutes, or until beef and beans/veggies are cooked through
5. *Pre-soaking the beans: To prepare the beans, soak them in a large pot of water overnight or for about 12 hours
6. Drain and rinse the beans with fresh water before using
7. *Note: Wait for at least 3 months after symptoms have cleared before trying beans
Yield
6-8 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
