I’m calling this "the soup" (or "the" soup) because it doesn’t have another name. Maybe one of you can come up with some clever moniker. We will submit it to Sarah Fragoso at Everyday Paleo. Of course, she'll love our inventive brilliance, and so she'll invite us to visit her in Chico. We'll become BFFs and co-author several bestselling books. It's going to be fabulous. I can't wait. Get to work already!
Back on earth... I like this recipe because I have these ingredients on hand pretty much all the time. I changed the recipe a little bit here and there. I’ve found it to be forgiving in that you can sub in different ingredients. The first time I made this I used Italian sausage and green beans. Then another time I didn’t have green beans so I used broccoli. Then, yet another time, I used chorizo. It always works out.
2T olive oil
1 onion, chopped
1# grass fed ground beef
1# pork sausage
2t garlic powder
2t dried basil
1t sea salt
3 dashes cayenne pepper
4 carrots, chopped
4 stalks celery, chopped
2 big handfuls green beans, cut into 1" pieces
4C chicken broth
1, 15 oz. can diced tomatoes
Heat the oil in a dutch oven over medium heat. Add onions, and sauté until transparent. Add beef and sausage. Brown meat while breaking it up into small pieces with a wooden spoon.
When the meat is brown, add the carrots and celery, and sauté for 5-7 minutes. Stir in the garlic powder, basil, oregano, salt and cayenne pepper.
Add the chicken broth and diced tomatoes. Simmer for about 30 minutes. Then add the green beans, and simmer about 15 minutes more until the beans are tender.