Italian Beef Soup

This easy soup is full of vegetables, flavor and comfort. Not only is this soup perfect on a cold day, but it also features a variety of foods and is very hearty and filling. The Italian spices round out the soup. Don’t forget to serve it with your favorite crusty bread or fresh Paleo biscuit! Makes 4 servings.

Italian Beef Soup wm

1/2 lb ground beef (or bison or turkey)
2 Tbsp coconut oil
1 cup carrots, diced
1 cup cabbage, diced
1 cup kale chopped
1/2 cup celery, chopped
1/4 cup onion, diced
1/2 cup brussel sprouts, chopped
2 tsp fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp basil
2-3 cups beef stock

In a large stock pot, add about coconut oil and ground beef. Brown beef over medium heat. Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables. Ladle into bowls and serve.

*Slow Cooker Option: Combine all ingredients in a slow cooker. Cook on high for about 4 hours and low for 7-8.

*Freezer Option: Prepare and cool soup. Divide soup into freezer safe containers. Freeze for up to 2 months. To eat: remove from freezer and reheat in saucepan.

 

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