Ingredients
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 can
fire roasted tomatoes (a 15 ounce can if night shades are tolertated) 1 tablespoon
cider vinegar (up to 1 tablespoon to balance flavor)Yields:
Instructions
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. (Recipe #224)