Minestrone Soup

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Adapted from "Mary Ann's Minestrone" recipe posted by Diana Rattray at http://southernfood.about.com/od/soupandstew/r/blbb641.htm. Serves 10-ish. 100% gluten free, casein free and primal-friendly.


Ingredients:
  • 2 lbs. ground beef
  • 4-6 carrots (depending on how skinny/fat the carrots are), peeled and sliced
  • 1 stalk celery, chopped
  • 4 small zucchini or summer squash, diced
  • 1 head full of broccoli florets (or 1/2 of a frozen bag of florets, if you prefer)
  • 1 small head of green cabbage (1/2 of a large head), roughly chopped
  • 4 to 4 1/2 cups of homemade beef broth (enough to cover everything)
  • 3 cans (14.5 oz. size) of fire roasted diced tomatoes
  • 1 tbsp. salt
  • 1 tsp. chili powder
  • 1/4 tsp. pepper
  • 3/4 tsp. cumin
  • 3/4 tsp. paprika

Directions:
  1. Begin by browning the meat in a stock pot, stirring occasionally. As the meat browns, begin chopping the vegetables.
  2. Chop and add the vegetables in the following order, stirring to mix after each addition: carrots, celery, zucchini, broccoli, cabbage. 
  3. When the meat is browned and all the veggies have been added and cooked through a little, add the diced tomatoes, beef broth, and seasonings to the mix. Stir to combine. 
  4. Allow the mixture to come to a boil, reduce the heat to medium-low, and simmer, covered, for 1 1/2 to 2 hours. 
  5. Taste and add any other seasonings needed before serving. Enjoy. 
NOTE: If you're able to tolerate casein/dairy, this is really tasty topped with some Parmesan cheese. 

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