Farmer’s Market Soup

By Babycatgrandma

Ingredients

• 1 small Onion chopped
• 2 cups zucchini approx one large or two small, chopped into small bite size pieces
• 2 cups lightly packed kale destemmed and chopped into small bite size pieces
• 1 lb ground beef preferably grass-fed, organic
• 1 pint low sodium chicken stock
• 12 ounce can of low sodium crushed tomatoes
• 1 tbsp coconut oil
• 2 tbsp oregano
• 1/4 cup fresh chopped basil
• 2 cloves garlic crushed
• Sea salt

Details

Adapted from drkarafitzgerald.com

Preparation

Step 1

Directions

We love adding seasonal, local ingredients to our recipes. Their freshness and

If you want to go one extra step, you can use fresh, home-made tomato sauce instead of canned. It tastes equally delish each way and you can still add all the other fresh ingredients.

*Julia Lammers is a nutrition enthusiast and lover of good food, especially when shared with friends. She believes nutrition is foundational for building our best selves. She also believes that good nutrition can be exciting, flavorful, and satisfying. Nothing makes her happier than fresh herbs or a delicious sauce.

Over medium heat, combine onion, coconut oil, and ground beef in a soup pot or Dutch oven. Sauté for about 5 minutes or until onions begin to turn translucent.

Add zucchini and continue to sauté until zucchinis are partially cooked. This should be another 3-5 minutes.

Add broth, tomato, and herbs to the mixture, then bring to a simmer.

Add kale and garlic to the soup after it begins to simmer.

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