This pantry classic comes together easily and is enjoyed by everyone!
Every day when the days grow shorter, the winds turn cold and darkness comes early, I am happy - it's time to make soup!
1 pound ground beef, bison, or turkey
1 tbsp. avocado oil
1 onion, diced
2 carrots, peeled & chopped
2 stalks celery, chopped
2 tbsp. tomato paste
4 garlic cloves, minced
14 oz. can tomatoes
8 oz. mushrooms, sliced [optional]
4 cups chicken or beef broth
1/2 tsp. dried oregano
1 bay leaf
2 cups frozen vegetables [whatever you like]
2 cups cauliflower rice [may use frozen]
1 tsp. kosher salt
1/2 tsp. pepper
Heat avocado oil in a large pot over medium-high heat, add meat and onions.
Add salt & pepper and cook until meat is no longer pink and onions are soft.
Stir in tomato paste, garlic, carrots and celery and cook 1-3 minutes until vegetables are softened.
Add tomatoes, mushrooms [if using] and broth scraping up browned bits on bottom of pot and vegetables are cooked. Stir in oregano and bay leaf.
Cover the pot, increase heat to high and bring to a boil. Decrease heat and simmer for 30 minutes.
Add frozen vegetables and cauliflower rice, increase heat to maintain a simmer. Cook for 10 minutes or until vegetables are cooked through.
Taste and adjust seasoning. Sprinkle with chopped parsley and cheese.