Meanwhile, I have a busy and fun fall lined up! In October, Jesse and I are headed down to LA to complete a week-long training with Jill Miller of Yoga Tune Up. We both have a lot of respect for Jill’s work and are grateful for the opportunity to train with her. In November, I’m headed to NYC with a very dear friend of mine. We’re going to a conference called, “I Can Do It!” and are spending some extra time there for fun (it’ll be my first visit to NYC!). In December, Jesse and I are headed to Honolulu for a week of pure vacation.
Italian Beef and Vegetable Soup
- 1 Tbsp grass-fed butter or ghee
- 1/2 large red onion, chopped
- 3 large cloves garlic, minced
- 3 celery stalks, chopped
- 3 large carrots, sliced
- 1.5 lb grass-fed ground beef
- 1/2 lb Italian pork sausage
- Sea salt and black pepper to taste
- 2 tsp dried oregano
- 1 tsp dried thyme
- Pinch of cayenne pepper
- 1 large bay leaf
- 5.5 cups beef and/or chicken bone broth, preferably homemade
- 1 box (~18 oz) unsweetened tomato sauce (I used this brand)
- 2.5 Tbsp tomato paste
- 3 medium zucchini, “noodled” with a spiralizer or julienne peeler
- 1/2 cup fresh basil, chopped, plus extra for topping, if desired
- Raw Parmesan cheese for topping, optional and if tolerated
- Melt butter or ghee in a large soup pot over medium heat. Add the onion, garlic, celery and carrots. Sauté a few minutes, stirring occasionally. Then, add the ground beef and pork sausage, breaking up the meat with a spatula. Add the sea salt, black pepper, oregano, thyme and cayenne to the mixture, and stir.
- Once the meat is browned, add the broth, tomato sauce, tomato paste and bay leaf. Stir well and then add the zucchini noodles and fresh basil. Simmer for about 25 minutes. Taste soup after simmering and adjust seasoning as necessary. Remove bay leaf when ready to serve.
- Garnish with extra chopped basil and/or raw Parmesan cheese for serving, if desired.