Hamburger Soup

I had no idea what to expect when I made this soup. I just knew I wanted something different from the foods I have been eating for dinner each night - usually steamed vegetables and some sort of protein; chicken, turkey burger, salmon.

I followed the recipe exactly. The pound of ground beef was grass-fed, organic, free range 85/15 beef - more fat than I usually eat, but I felt that the organic, grass-fed part was more important than the fat content.

I let the soup simmer for an hour, enjoying all of the wonderful aromas wafting around my kitchen. When it was done, I filled my bowl, and upon first taste, I was in love - the soup was hardy, flavorful, and filling. Yum, yum, yum!

Here is the recipe from Debbie:

1 pound free range hamburger
1/3 cup olive oil
5 cloves garlic
1 cup cauliflower florets
1 cup chopped onions
1 cup chopped yellow squash
3 cups free range chicken broth
1 T paprika
2 tsp turmeric
1 tsp Celtic or mineral salt
1/2 cup Thai Coconut Milk (canned)
1 T finely chopped parsley (fresh)

In large pot, stir-fry the hamburger, olive oil, onions, squash, and cauliflower on low heat to slowly cook the beef. Add rest of ingredients and simmer over low heat for 1 hour. You can also make this in a crock pot and simmer on low for several hours. Can also double this recipe and add other vegetables that are tolerated.

Thank you, Debbie. This was SOOO delicious and enjoyable!