olive oil or coconut oil (enough to coat pot)
2 pounds ground meat (chicken, turkey, beef, or lamb)
2 onions (chopped)
5 carrots (sliced)
5 celery stalks (sliced)
1 small head cabbage (shredded)
2 summer squashes (diced)
1 bunch kale (or other greens, chopped)
8 cups chicken broth
1 (15 oz) can fire roasted tomatoes (if night shades are tolerated)
up to 1 tablespoon cider vinegar (to balance flavor)
salt, pepper and hot sauce (to taste)
Yields: 8 Servings
Coat the bottom of a large soup pot with oil and set to high heat. Brown the meat.
Lower the heat to medium and stir in each vegetable starting with the onion. Add the broth and the tomatos (if using) and simmer until the carrots are soft, about 25 minutes in total. Add more water or broth if needed.
Season to taste with cider vinegar, salt, pepper, and hot sauce.