When it’s cold outside, I love a good steaming bowl of soup! It’s an easy go to lunch and perfect for busy weeks since you can prep several meals at once on a Sunday afternoon and be set for the week! We’ve made several soups before from scratch, but this one was a bit unique and very hearty (which the husband loves!) and not to mention it’s Paleo friendly!
Ingredients:
- 3 pounds ground beef (or ground venison)
- 4 cups chicken broth (homemade is best if possible)
- 3 cups water (depending on how soupy/stewy you want it)
- 2 cups diced tomatoes (we used canned)
- 1 large sweet potato (diced)
- 6 carrots (chopped)
- 1 bell pepper (chopped – we used yellow)
- 5 celery stalks (chopped)
- 2 ½ cups shredded cabbage (we used red)
- 3 small shallots (finely diced)
- 4 garlic cloves (minced)
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander seed
- 2 teaspoons chili powder
- 2 tablespoons dried thyme
- Sea salt and black pepper to taste
Directions:
- In a large pot combine the sweet potatoes, carrots, chicken broth, and water.
- Slowly bring to a boil.
- In a large skillet, brown the ground beef (season to taste).
- Drain and set aside.
- After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and stir to combine.
- Let simmer for about 10 minutes.
- Add the beef and cabbage then continue to simmer until the potatoes and carrots are tender.
- Season with all of the dried spices, stirring to combine.
- Serve hot, or let cool and distribute to tupperware (small glass bowls are best so you can reheat eaisily) and store in the fridge for later meals!
*NOTE: You can add any other veggies you want to the list! The picture is actually from another batch that we did that included green beans, kidney beans, and corn instead of meat to make it a bit heartier and vegetarian friendly. Somehow, I managed to not get a pic of the latest batch before it was gone…Ooops! But the point is, make it your own!
What’s your favorite go to meal when it’s cold outside?
