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Beef and Oat Soup


  • 1 lb. lean ground beef
  • 1/2 teaspoon freshly ground pepper, divided
  • 4 teaspoons extra virgin olive oil, divided
  • 1 medium onion, finely chopped
  • ½-1lb spinach, shredded
  • 1 large carrot, shredded
  • 1 tablespoon chopped fresh thyme (or ground)
  • 1 cup oats
  • 4 cups reduced-sodium beef broth
  • 1 cup water
  • ¼ teaspoon salt
  • 1-2 teaspoons red-wine vinegar


  1. Bring 3-4 cups water to boil.  Place oats in the boiling water.  Reduce heat, let simmer 30 minutes or more. (Refer to exact cooking direction on oats package).

  2. Sprinkle beef with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the beef and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.

  3. Add the remaining 2 teaspoons oil, onion to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add spinach. Add thyme and cook, stirring, until the vegetables are beginning to brown, 1 to 2 minutes.

  4. Add oats, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

  5. You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars for about 20 minutes prior to serving.


IBD-AID Phases I and II 
(as tolerated)

For phase I, blenderizing or pureeing the whole soup might help with digestion (as tolerated)