Kitchen Sink Soup
- 3 pounds grass fed ground beef (from Massa Natural Meats)
- 3-4 cups chicken broth
- 3-4 cups water (or more if needed – less if you want yours more “stew like” or more if you want it “soupy”)
- 2 cups diced tomatoes (I use the jarred diced tomatoes that I order from Tropical Traditions)
- 1 large sweet potato, diced (this time I used a big purple Japanese sweet potato)
- 6 carrots, chopped (I used different colors of carrots; red, orange, and yellow)
- 1 yellow bell pepper, chopped
- 5 celery stalks, chopped
- 2-3 cups shredded green cabbage
- 3 small shallots, finely diced (about 1/2 cup)
- 3-4 garlic cloves, minced
- 2-3 teaspoons ground cumin
- 1-2 teaspoons coriander
- 2 teaspoons chili powder
- 1-2 tablespoons dried basil
- About 1/4 cup fresh cilantro leaves, chopped
- Sea salt and black pepper to taste
- In a large soup pot add the sweet potatoes, carrots, chicken broth, and water and bring to a boil
- In a separate large pot or skillet, brown the 3 pounds of ground beef, and season with a little bit of salt and pepper, and set aside.
- After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and let simmer for about 10 minutes.
- Add the browned ground beef and shredded cabbage and continue to simmer until the potatoes and carrots are tender.
- Season with all of the dried spices. Taste, and add more seasoning if desired.
- Stir in the fresh cilantro and serve.
*Tips: Garnish with more fresh cilantro if desired, diced green onions, minced jalapeños jalapeños and more shredded green cabbage. With your leftovers, eat a bowl of soup for breakfast topped with fried or poached egg!
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