This recipe is a variation on one of my mom's recipes - Hamburger Soup - which I loved as a kid. This recipe is gluten-free and made from real, whole foods. It is easy to make and is a great fall meal for either the crockpot or stovetop. Read on about this Beef & Veggie Soup AND Zinc Deficiency.

My version uses Grass-Fed Beef rather than a ground hamburger but you can certainly use grass-fed ground beef. The reason for grass-fed is the greater amount of nutrients found in the grass-fed beef rather than cows fed with grain. Grass-fed beef contains greater amounts of Omega 3 fatty acids and twice as much Conjugated Linoleic Acid (CLA) as conventional beef. CLA is associated with reduced body fat. In addition, grass-fed beef contains higher amounts of antioxidants Vitamin A and E, and several micronutrients including Potassium, Iron, Zinc, Phosphorus.

Let's talk Zinc...Zinc is a very common deficiency among individuals. Zinc supports enzymes, your immune system, wound healing,...

Italian Style Soup

I made this the other night and we have a ton of leftovers. It’s easy to modify to your taste, too. It’s just a heartier twist on tomato soup with Italian seasonings. Sometimes, to break through boredom with meal-planning, it’s good to mix it up a bit. And, this time of year, I love to have soup leftovers or enough to freeze for a healthy meal on a busy night.

This recipe makes 10-1 Cup Servings and the nutrition breakdown looks like this:

156 Calories, 7.2 grams of Fat, 8.5 grams Carbs, 13.7 grams protein.

Enjoy!

1 # ground beef
3 oz sliced pepperoni
**You can use ground turkey or whatever meat or meat sub you’d like.
1 green bell pepper, chopped
1 bunch green onions, choped
2 garlic cloves, minced
1 t coconut oil
2 T tomato paste
1-28 oz can crushed tomatoes
4 C chicken broth
1 T chopped, fresh basil
1 T chopped, fresh oregano
1 t fresh, ground pepper

Cook beef and pepperoni in large saute pan. Rinse and drain. Set...

GARDEN VEGETABLE SOUP

4 C (or more) homemade broth or chicken or vegetable broth

Water as needed

½ head of green cabbage, diced

3 stalks celery, diced

2 carrots, diced

1 zucchini, shredded or diced

½ med red onion, diced

2 t garlic

½ t basil

½ t oregano

¼ t freshly ground black pepper

Sea Salt, to taste

Heat butter or ghee in a large soup kettle. Add celery, onion, and carrots and saute until crisp tender. Add zucchini, garlic and cabbage. Stir for a couple minutes and add seasonings – basil, oregano, pepper, salt. Add broth and/or water to desired level. Bring to a boil and reduce to simmer for 3-4 hours. Add liquid as needed.

Serve with a protein meal to balance it out. Add salt and pepper to taste. Store remaining in quart jars or

Ingredients

 2# beef stew meat

1 T grape seed oil or coconut oil

2 C white potatoes, cut into chunks

1 C carrots, cut into chunks

2 C celery

1- 14 oz can diced tomatoes

6 C water, divided

1 cube beef bouillon, gluten free (dissolved in 2 C water)

2 C beef broth, gluten free

5 T onion soup mix (see DIY recipe http://www.pernuwell.com/recipes/diy-dry-onion-soup-mix/)

1/2 t fresh garlic, minced

Directions

 In a large stock pot, brown beef in oil. Meanwhile, cut up the veggies while dissolving bouillon cube in 2 C water. Drain extra liquid from beef after it is cooked through. Add veggies, onion soup mix, garlic, bouillon water, water and broth. Bring soup to a boil, reduce heat and simmer, until veggies are done, about 1 hour.

Serve alone or with side of your choice.

Garnish with avocado slices and/or cheese.

I love this soup because it is so wholesome and good for you! It includes a lot of veggies and spices to help with the detoxification process your body goes through every second of the day. Plus, it’s SO easy especially if you have a food processor to quickly chop and slice your veggies. Try it out and enjoy!

2 Chicken Breasts

1 T avocado or coconut oil

1 large onion, chopped

2-1/2 C carrots, sliced

2 C celery, chopped

2 qts bone broth, homemade is best

2 t ginger

3 garlic cloves, minced

1/2 t chives

1/2 t parsley

1/4 t red pepper flakes

1/2 t ground turmeric

Salt & pepper

In a 5 quart Dutch Oven or other large pan on medium heat, add the oil, onions, celery, carrots, and seasonings. Saute for a few minutes until veggies are softening.

Add chicken breasts on top of veggie mix.

Add broth and bring to a boil.

Lower heat, cover and simmer for 20 or so minutes or until chicken is cooked through.