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Beefy Onion SoupServes 6Prep and Cook time: 1 hour 15 minutesIngredients: 6 Cups organic beef or vegetable broth1 lb. stewing beef, cut into small chunks3 Medium yellow onions, sliced thin2 shallots, peeled, diced2 cloves garlic, diced3 Tbsp. Avocado Oil1 tsp. Paprika1 tsp. cumin1 tsp. Sea saltDirections1. In large stock pot, add oil, garlic, shallots, seasonings and onion. Saute for 5 minuteson low heat until onions are soft and translucent.2. Add beef, and saute for 5 minutes.3. Add in broth.4. Cover and simmer on low for 60 minutes.

Nutrition FactsServings 6.0Amount Per Servingcalories 195% Daily Value *Total Fat 11 g17 %Saturated Fat 3 g 13 %Monounsaturated Fat 5 gPolyunsaturated Fat 1 gTrans Fat 0 gCholesterol 35 mg 12 %Sodium 427 mg18 %Potassium 76 mg 2 %Total Carbohydrate 4 g1%Dietary Fiber 0 g1%Sugars 2 gProtein 19 g 39 %Vitamin A4%Vitamin C1%Calcium2%Iron 10 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ----

Asian Vegetable SoupServes 6Prep and cook time: 35 minutesIngredients: 6 cups vegetable broth orstock3 stalks bok choy, whiteends cut off, chopped2 stalks celery, diced1 cup broccoli florets1 cup shiitake mushrooms1 4 oz. can bamboo shoots“matchsticks” or sliced,drained1 clove garlic, diced2 tbsp. Butter1 tbsp. Avocado oil1 tsp. Sea salt1 serrano pepper, whole(optional, this will makebroth VERY spicy)Directions:1. In large stock pot, meltbutter, oil, and add in garlic,salt, and vegetables.2. Stir while cooking for 10 minutes on low.3. Add remaining ingredients (except for serrano pepper) and cover.4. Simmer on low for 20 minutes, or until vegetables are tender.Nutrition FactsServings 4.0Amount Per Servingcalories 138% Daily Value *Total Fat 9 g 15 %Saturated Fat 4 g 20 %Monounsaturated Fat 4 gPolyunsaturated Fat 1 gTrans Fat 0 g

Cholesterol 15 mg 5 %Sodium 1539 mg 64 %Potassium 327 mg 9 %Total Carbohydrate 12 g 4 %Dietary Fiber 2 g8%Sugars 4 gProtein 3 g 6 %Vitamin A152 %Vitamin C105 %Calcium15 %Iron 6 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ---Turkey Vegetable SoupServes 6Prep and Cook time: 1 hour 15 minutesIngredients 6 Cups organic chicken or vegetable broth2 turkey legs1 turkey breast, bone in, cut into 3 large pieces1 Medium yellow onion diced2 Carrots sliced1 Zucchini diced2 cloves garlic chopped2 Tbsp. sage3 Tbsp. Avocado Oil1 tsp. Sea salt3 sprigs fresh dill, choppedDirections1. In large stock pot, add oil, garlic, seasonings and onion. Saute for 3-5 minutes on lowheat.2. Add turkey, carrots, zucchini, and spinach, cook for 3 minutes.3. Add in broth, and remaining ingredients.

4. Cover and simmer on very low for 60 minutes.5. Remove turkey from pot, and with a fork and knife, remove meat from bones and addthe meat back to pot.6. Serve in bowls.Nutrition FactsServings 6.0Amount Per Servingcalories 254% Daily Value *Total Fat 15 g23 %Saturated Fat 3 g 14 %Monounsaturated Fat 5 gPolyunsaturated Fat 1 gTrans Fat 0 gCholesterol 71 mg 24 %Sodium 1065 mg 44 %Potassium 155 mg 4 %Total Carbohydrate 3 g1%Dietary Fiber 1 g4%Sugars 2 gProtein 24 g 47 %Vitamin A75 %Vitamin C6%Calcium3%Iron 1 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100%accurate because the recipes have not been professionally evaluated nor havethey been evaluated by the U.S. ---------------------

Mexican South of the Border SoupServes 6Prep and cook time: 1 hourIngredients: 2 chicken breasts, sliced into small pieces3 tbsp. Avocado oil6 cups chicken broth1 large can petite diced tomatoes in juice1 medium yellow onion, sliced2 tbsp. Cumin1 tsp. Cayenne pepper1 tsp.sea salt2 cloves garlic, chopped1/4 cup fresh cilantro, chopped1 red pepper, sliced1 jalapenos, seeded, sliced (optional)Directions:1. In a large stock pot, heat oil and add garlic, onion, red pepper, jalapeno,chicken and seasonings.2. Cook on low for 10 minutes, stirring continuously.3. Add tomatoes with juice and cook on medium for 5 minutes.4. Add remainder of ingredients, except cilantro.5. Cover and simmer on low for 45 minutes.

6. Serve in bowls and top with cilantro.Nutrition FactsServings 6.0Amount Per Servingcalories 155% Daily Value *Total Fat 8 g 12 %Saturated Fat 1 g 4 %Monounsaturated Fat 5 gPolyunsaturated Fat 1 gTrans Fat 0 gCholesterol 15 mg 5 %Sodium 187 mg8%Potassium 251 mg 7 %Total Carbohydrate 6 g2%Dietary Fiber 2 g8%Sugars 3 gProtein 8 g 16 %Vitamin A23 %Vitamin C62 %Calcium4%Iron 8 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ---

Cream of Kale, Asparagus and Broccoli SoupServes 6Cook time: 40 minutesIngredients 3 tbsp butter1 small yellow onion, diced2 cups broccoli florets1 cup packed kale2 cups of asparagus, ends trimmed, chopped4 cups vegetable broth1 cup full fat sour cream or 1 cup unsweetened coconut milk1 tsp. Sea saltPepper to tasteDirections1. Heat the butter in a large pot and sauté onions, kale, broccoli and asparagus forabout 4-5 minutes.2. Add in broth, and salt. Cover and simmer for 20 minutes.3. Add sour cream (or coconut milk) and simmer for an additional 5 minutes, whilestirring.

4. Turn off heat, and either use a submersion blender to blend all ingredients untilcreamy. Or, slowly take by the cupful and add to a blender.(watch out, it will behot!) and blend for 30 seconds in small batches, then transfer back to the pot.5. Salt and pepper to taste.6. Serve immediately.Nutrition FactsServings 6.0Amount Per Servingcalories 155% Daily Value *Total Fat 12 g19 %Saturated Fat 8 g 41 %Monounsaturated Fat 2 gPolyunsaturated Fat 0 gTrans Fat 0 gCholesterol 42 mg 14 %Sodium 420 mg18 %Potassium 138 mg 4 %Total Carbohydrate 6 g2%Dietary Fiber 2 g6%Sugars 3 gProtein 3 g 5 %Vitamin A71 %Vitamin C15 %Calcium16 %Iron 4 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. -------------------------------------------------

Creamy Chipotle Chicken SoupServes 6Prep and cook time: 1 hourIngredients: 2 chicken breasts, shredded3 tbsp. Avocado oil4 cups chicken broth1 small yellow onion, sliced2 tbsp. Cumin1 tsp.sea salt2 cloves garlic, chopped1/4 cup fresh cilantro, chopped1 small can La Costena Chipotles,sliced thin (or other jarred orcanned chipotle peppers withoutadditives)1 cup plain full fat greek yogurt1 red pepper, sliced2 jalapenos, seeded, slicedDirections:1. In a large stock pot, heat oil andadd garlic, onion, red pepper, chickenand seasonings.2. Cook on low for 10 minutes, stirring continuously.3. Add in chipotles, jalapenos and broth.4. Cover and cook for 20 minutes on low.5. Add in yogurt, blend and cover.6. Cook for an additional 10 minutes on low.7. Serve in bowls. Top with chopped cilantro.Nutrition FactsServings 4.0Amount Per Servingcalories 316% Daily Value *Total Fat 27 g41 %Saturated Fat 5 g 23 %Monounsaturated Fat 8 gPolyunsaturated Fat 2 gTrans Fat 0 gCholesterol 69 mg 23 %

Sodium 312 mg13 %Potassium 345 mg 10 %Total Carbohydrate 10 g 3 %Dietary Fiber 1 g6%Sugars 4 gProtein 21 g 42 %Vitamin A31 %Vitamin C75 %Calcium15 %Iron 17 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. -----------------Thai Vegetable Soup with LemongrassServes 4Cook time: 40 MinutesIngredients: 1 Tbsp coconut oil2 cloves garlic, crushed

4 cups vegetable broth10 pea pods4 tbsp. Sliced red bell pepperJuice of one lime1 tsp. Thai chili seasoning or paste1 cup broccoli florets1 cup mixed mushrooms3 stalks of lemongrass4 fresh basil leaves, choppedSalt & pepper to tasteDirections1. In large stock pot, add coconut oil, garlic and all veggies except forlemongrass,and saute for 5 minutes.2. Pour in broth. Bring to a boil and simmer for 45 minutes, covered.3. Peel the casing off of the lemongrass stalks, and put into the pot of simmeringsoup.4. Before serving, remove lemongrass stalks.5. Salt and pepper to taste before serving.Nutrition FactsServings 4.0Amount Per Servingcalories 76% Daily Value *Total Fat 4 g 6 %Saturated Fat 3 g 14 %Monounsaturated Fat 0 gPolyunsaturated Fat 0 gTrans Fat 0 gCholesterol 0 mg 0 %Sodium 243 mg10 %Potassium 289 mg 8 %Total Carbohydrate 9 g3%Dietary Fiber 1 g5%Sugars 3 gProtein 2 g 4 %Vitamin A17 %Vitamin C30 %Calcium5%Iron 6 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. FDA.

Cream of Chicken with Scallions SoupServes 4Prep and cook time: 45 minutesIngredients: 2 Chicken breasts, bone in2 chicken thighs2 tbsp. butter4 cups chicken broth2 scallions, chopped3 tbsp. yellow onion, chopped1 tsp. tarragon1/2 cup full fat sour creamSalt and pepper to tasteDirections:1. In a large stock pot, melt butter, addonion, tarragon, and 1/2 cup of the broth.Heat on low for 5 minutes.2. Add chicken to the pot, cover and cook for15 minutes on low, stirring occasionally.3. Add remainder of the broth and cover. Cook for an additional 15 minutes.4. Remove chicken, check for doneness. If it is not done, put back into the pot andcover. Cook for an additional 5 minutes.5. Remove chicken, shred meat from bones, discard bones and add meat back tothe pot.6. Add sour cream and stir slowly while simmering on low for 3-5 minutes.7. Serve in bowls.Nutrition FactsServings 4.0Amount Per Servingcalories 197% Daily Value *Total Fat 11 g16 %Saturated Fat 5 g 25 %Monounsaturated Fat 3 gPolyunsaturated Fat 1 gTrans Fat 0 gCholesterol 60 mg 20 %Sodium 234 mg10 %Potassium 183 mg 5 %

Total Carbohydrate 3 gDietary Fiber 1 g3%Sugars 1 gProtein 15 g 30 %Vitamin A54 %Vitamin C11 %Calcium6%Iron 5 %1%* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ---Chicken Cilantro and Lime SoupServes 6Cook and Prep time: 90 minutesIngredients 2 chicken breast fillets, torn by hand into small pieces2 Tbsp. sesame oil6 cups chicken stock or broth1 small onion, diced

1 cup cilantro2 stalks celery, diced2 cloves garlic diced1 tsp. onion powder1 tbsp. ParsleyJuice of one limeSalt and Pepper to tasteDirections1. In a large stock pot add oil, garlic, and cook while stirring for 3 minutes on mediumhigh heat being careful garlic does not burn.2. Add chicken to pan, and remaining ingredients and cook while stirring for 10 minuteson low .3. Add broth to the pot and cover.4. Simmer on low covered for 45 minutes.5. Serve in bowls.Nutrition FactsServings 6.0Amount Per Servingcalories 164% Daily Value *Total Fat 6 g 10 %Saturated Fat 1 g 6 %Monounsaturated Fat 2 gPolyunsaturated Fat 2 gTrans Fat 0 gCholesterol 89 mg 30 %Sodium 304 mg13 %Potassium 73 mg 2 %Total Carbohydrate 5 g2%Dietary Fiber 1 g3%Sugars 1 gProtein 22 g 43 %Vitamin A25 %Vitamin C18 %Calcium6%Iron 7 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ----

Cream of Asparagus and Cauliflower SoupServes 4Cook time: 40 minutesIngredients 3 tbsp butter1 small yellow onion, diced2 celery stalks, chopped2 cloves garlic, diced1/2 head cauliflower, chopped2 cups asparagus stalks, trimmed and chopped3 cups vegetable broth1 cup unsweetened coconut or almond milk1 tsp. Sea saltPepper to tasteDirections1. Heat the butter in a large pot on low, and sauté onion, celery, garlic, cauliflowerand asparagus and for about 10 minutes.2. Add in broth, and salt. Cover and simmer for 20 minutes.3. Add coconut milk and simmer for an additional 5 minutes, while stirring.4. Turn off heat, and either use a submersion blender to blend all ingredients untilcreamy. Or, slowly take by the cupful and add to a blender.(watch out, it will behot!)5. Blend for 30 seconds then transfer back to the pot.6. Serve immediately.Nutrition FactsServings 4.0Amount Per Servingcalories 107% Daily Value *Total Fat 10 g15 %Saturated Fat 6 g 32 %Monounsaturated Fat 2 gPolyunsaturated Fat 0 gTrans Fat 0 gCholesterol 23 mg 8 %Sodium 608 mg25 %Potassium 151 mg 4 %Total Carbohydrate 6 g2%Dietary Fiber 3 g5%Sugars 2 gProtein 1 g 1 %Vitamin A80 %

Vitamin CCalciumIron 4 %3%19 %The Percent Daily Values are based on a 2,000 calorie diet, so your values may changedepending on your calorie needs. The values here may not be 100% accurate becausethe recipes have not been professionally evaluated nor have they been evaluated by theU.S. --------------------Spices of India Curried Vegetable SoupServes 6Prep and Cook time: 1 hourIngredients: 3 tbsp. Ghee1 sweet potato, peeled, cut into cubes1 cup butternut squash, peeled, cubed1 small onion, diced2 cloves garlic, diced1 8oz. Can full fat coconut milk4 tbsp. Fresh Cilantro (for garnish)1 tbsp. Turmeric1 tsp. Curry masala seasoning1 tsp. Ginger powder, or root peeled anddiced3 cups vegetable broth1 tsp saltPepper to tasteDirections:1. In a large stock pot, melt ghee on low and add salt, garlic, onions, potatoes,squash, and seasonings. Cook for 5 minutes.2. Add in broth, and cover. Cook for 30 minutes or until potatoes are tender.3. Add in coconut milk. Stir and cover for 10 minutes.4. Serve in bowls topped with chopped cilantro.Nutrition FactsServings 6.0Amount Per Servingcalories 233

% Daily Value *Total Fat 20 g30 %Saturated Fat 14 g 70 %Monounsaturated Fat 1 gPolyunsaturated Fat 0 gTrans Fat 0 gCholesterol 0 mg 0 %Sodium 499 mg21 %Potassium 245 mg 7 %Total Carbohydrate 15 g 5 %Dietary Fiber 2 g7%Sugars 4 gProtein 1 g 2 %Vitamin A163 %Vitamin C19 %Calcium5%Iron 8 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. ---Cheeseburger SoupServes 6Prep and cook time: 55 minutesIngredients: 1 1/2 lbs. ground bison or ground grass fed beef3 tbsp. avocado oil1 medium yellow onion, diced1 cup green beans, diced1 16 oz. can diced tomatoes in juice5 cups water or vegetable broth1 tbsp. Cumin1 tsp. Onion powder2 cloves garlic, diced1/2 cup shredded organic cheddar, cream cheese or cheese of choice

Directions:1. In large stock pot add oil, onion, garlic and seasonings. Cook over low heat whilestirring for 5 minutes.2. Add in ground bison. Stir while cooking on medium until all meat is browned.3. Add remaining ingredients and cover. Simmer for 35 minutes.4. Stir in cheese and cook for 5 minutes on low while stirring.5. Serve in bowls.Nutrition FactsServings 6.0Amount Per Servingcalories 474% Daily Value *Total Fat 37 g56 %Saturated Fat 16 g 80 %Monounsaturated Fat 8 gPolyunsaturated Fat 1 gTrans Fat 0 gCholesterol 115 mg 38 %Sodium 880 mg37 %Potassium 186 mg 5 %Total Carbohydrate 6 g2%Dietary Fiber 1 g4%Sugars 1 gProtein 30 g 61 %Vitamin A16 %Vitamin C7%Calcium37 %Iron 21 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values maychange depending on your calorie needs. The values here may not be 100% accuratebecause the recipes have not been professionally evaluated nor have they beenevaluated by the U.S. FDA.

Cream of Mushroom SoupServes 6Pr

Apr 30, 2020 · Just like Grandma’s Classic Chicken Soup Serves 8 Cook and Prep time: 90 minutes Ingredients 2 bone in chicken breasts 2 Tbsp. grass fed butter 6 cups chicken stock or broth 1 small onion, diced 2 small carrots, diced 2 stalks celery, diced 2 cloves garlic diced 1 tsp.