Today I have a beef soup recipe for you! It’s safe for MCAS and histamine intolerance, but it might have ingredients that trigger you specifically. Feel free to adapt as necessary.
8 ounces steak (make sure it’s fresh and not aged), diced into small cubes
1 medium yukon gold potato, peeled and diced
1 carrot, peeled and diced
2 stalks celery, diced
3 stalks of broccolini, diced
5 stalks of asparagus, diced
3 leaves basil
1 tbsp oregano leaves, chopped (fresh)
1 tbsp sage leaves, chopped (fresh)
2 tbsp parsley, chopped, fresh)
1 tsp honey
1 tsp salt
3 cups water
2 tbsp olive oil
Heat olive oil in deep skillet. Saute beef for 5 minutes over med-high heat (stir at necessary). Add potatoes, carrots, celery, and broccolini, salt, and herbs. Saute for another five minutes (stir at necessary). Add honey and asparagus. Saute for five minutes (stir at necessary). Add water to deglaze pan, stirring thoroughly to loosen anything on the pan. Lower heat to simmer for ten minutes.
Season to taste.