45 minutes
3 - 4 servings
1 medium onion,diced
3 stalks celery, sliced
2 medium carrots, sliced
sea salt and pepper
1Tablespoon Herbs De Provence or Italian seasoning (Check for non-AIP ingredients in your blend)
16 oz grassfed ground beef
4 to 5 cups bone broth
1 13 oz can pumpkin
3 medium turnips, peeled and diced
1 10 oz bag frozen green beans OR frozen chopped kale
fresh chopped parsley, for garnish
In a stock pot over medium heat melt the fat. Add the onions, celery and carrots and season liberally with salt and pepper and seasoning. Saute the mixture until the onions are translucent and add the ground beef, breaking it up with a spatula as it cooks and add a little more salt and pepper. Add the broth and bring to a boil then turn it down to simmer. Add the turnips and cover for 15 minutes. Add the pumpkin and green beans or kale and cook for 10 more minutes until the green beans are cooked. Adjust seasonings to taste, serve into bowls and top with the parsley.
Caitlin Weeks