Autumn Vegetable Beef Soup

Fall is finally here! PRAISE GOD!

Give me all of the hooded sweatshirts, boots and leggings, soup recipes, and family movie nights, snuggled up by the fire! I LOVE FALL!

Because my DNA says I am highly sensitive to carbohydrates, I created this awesome low carb soup! I hope you enjoy it!

Autumn Vegetable Beef Soup!

Ingredients:

2lbs ground beef

2 garlic cloves, minced

1 red pepper, chopped

3 cups kale, chopped (I removed the rib)

1 onion, diced

1 bag frozen riced cauliflower

1 carton mushrooms, sliced

2 jars marinara sauce (use your fave!)

1 32oz carton beef broth

Garnish:

Parmesan cheese

Salt & Pepper (we didn’t use it!)

Directions:

1. Brown beef in a skillet. Drain the fat after cooking!

2. In a crockpot, add browned beef & all other ingredients.

3. Cook on high for 4-6 hours or low for 6-8 hours! (In my opinion, the longer you cook it, the better! Cook it for 12 hours on low if you want! Your house will smell awesome! Haha!)

4. Garnish with Parmesan cheese!

Swaps based on your DNA :

1. Meat: If you have a high sensitivity to fat, swap the beef for ground turkey or ground chicken. (We used Witt Black Angus Beef from Josh’s parent’s farm! It’s so delicious! I have a low sensitivity to fat, so gimme all the beef! Haha!)

2. Cheese: I sprinkle Parmesan on my soup, so I think that’s a great option even if you have a high sensitivity to fats. It’s a low fat cheese anyway!

3. I have a high sensitivity to carbohydrates, so this soup is perfect for me! Even though Josh doesn’t have a high sensitivity to carbs, he enjoyed it too! It’s really perfect for everyone! My whole family loved it!

4. If you have a low sensitivity to carbs: try adding a whole grain penne pasta to this! It would be delicious! You could also add dark red kidney beans, corn, carrots, or potatoes. Those veggies would be delicious too! Have fun making this your own, based on your DNA and the vegetables your family loves the most!