This weekend we had a terrific rain storm which kept us huddled around the fire and craving soup. This soup is easy, delicious, comforting, and tastes even better the next day. Here’s how you do it:
Cover the bottom of a big pot with olive oil and add 1 diced red onion. When onions start to become transparent add 1 lb of grass fed beef and 1 lb of ground pork sausage. Brown meat and season with a little sea salt, and a generous amount of garlic powder, dried basil, dried oregano, and three dashes of cayenne pepper. Throw in 4 sliced carrots, 8 sliced stalks of celery, two big handfuls of green beans, 4 cups of organic free range chicken broth, and 1 can of organic diced tomatoes. Let the soup simmer for about 45 minutes or until veggies are tender.
Also pictured is the chicken salad I had for lunch today – and Rowan with a GIANT glass of water….
Chicken salad was diced chicken breast, green onions, celery, grapes, pecans, mayo, grapeseed oil, red wine vinegar, and cracked pepper. Served with carrot “chips” and steamed brussel sprouts.