This is a very healthy soup….but it is also delicious! I want to eat foods that are good for me, but I also want to be able to enjoy the food I am eating. I also need variety in my life, so eating the same chicken and veggies each night just isn’t gonna cut it.

I love making soups in the fall when the weather is just right, but this is also a fantastic recipe for whenever I don’t wanna heat up the house with our oven in the summer.

INGREDIENTS

  • 4 tablespoons extra-virgin olive oil (or coconut oil, your choice)
  • 1 medium yellow onion, chopped
  • 2-4 medium organic carrots, peeled and cut into small round pieces
  • 2-3 medium ribs organic celery, cut into small pieces
  • 2 cups chopped seasonal or winter vegetables (red potatoes, yellow squash, zucchini, butternut squash, or green beans are just some of the ones I like to use)
  • 4 cloves garlic, minced
  • ½ teaspoon dried oregano (or use your oregano essential oil!)
  • ½ teaspoon dried thyme
  • 2 Tbs organic tomato paste
  • 1 large can (28 ounces) diced tomatoes, with liquid
  • 6 cups (48 ounces) organic bone broth-I use beef bone broth, but you could use chicken bone broth as well
  • 1 teaspoon pink sea salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup gluten-free pasta, I like the lentil or rice noodles
  • 1 can (15 ounces) organic Great Northern beans or cannellini beans, rinsed and drained, or whatever beans of your choice. If I am making a more hearty soup, I add a 2nd can.
  • 2 cups organic baby spinach
  • 2 teaspoons lemon juice (do not try to substitute the lemon essential oil here)
  • Key Ingredient-2 tsp pesto!!!

INSTRUCTIONS

  • Add the chopped onion, carrot, celery, tomato paste and a pinch of salt to your crockput. Then, add the seasonal vegetables, garlic, oregano and thyme. If you are not using the crockpot, go ahead and cook the vegetables before putting them into the pot. Add in the ground beef-I crumble the beef towards the end.
  • Pour in the diced tomatoes, and bone broth. Add the bay leaves and red pepper flakes. Season generously with freshly ground black pepper, oregano and thyme.
  • Set your crockpot to low for 6-7 hours or high for 4-5 hours.
  • After the set time, add the pasta, beans and spinach. This is when I crumble my ground beef. Continue cooking for 20 minutes or until the the pasta is cooked al dente and the spinach is tender.
  • Remove the bay leaves. Stir in the lemon juice. Season with more salt and pepper to taste.

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