Fall and winter are synonymous with soup season as far as I am concerned. Warming, hearty, filling, and healthy – what better way to combat seasonal illnesses and hunger all in one lovely bowl! This is my everything soup which packs tons of veggies, grass fed meat, in a delicious broth.
Ingredients:
- 1 pound ground grass fed beef
- 1 large sweet potato, peeled and diced
- 3 large carrots, diced
- 1 large onion, diced
- 1 large zucchini squash diced
- 2 cups chopped fresh baby spinach leaves
- 32 ounces (4 cups) organic beef broth (or homemade)
- 5 tablespoons avocado oil
- 1 tablespoon chopped garlic
- Sea salt (to taste)
- Onion powder (to taste)
- Optional: fresh ground black pepper (omit for AIP)
- Brown ground beef and set aside
- In a large pot cook oil and all veggies except for spinach over high heat until veggies begin to soften
- Add beef broth and cooked ground beef to veggies and season accordingly
- Bring all ingredients except spinach to a boil for approximately 20 minutes
- Reduce heat to low and add spinach until wilted
- Serve right away or store for later! Garnish with dairy free sour cream or crush toasted walnuts
This was awesome! I didn’t have a sweet potato, and I added a little red wine to deglaze the pan and a couple tsps of tomato paste. Used my instant pot and after sauteeing everything, pressure cooked it for 10 minutes. Can’t wait to make this again!
Sounds delish!
How long should I cook it if using my instant pot?
Using the “Soup” feature will work or if you want to cook for less time you could try the “Poultry” feature!
Would this be a good soup for the freezer?
Yes! It freezes well!