I started developing this recipe a few weeks ago when I was sick with some kind of awful throat thing and all I could swallow was warm liquids. After a few days I was getting so sick of broth and tea and purees. So when solids didn’t hurt so bad this soup came out swinging with lots of savory, salty, umami flavor–and, of course, nutrients! If you aren’t on the autoimmune protocol, feel free to use tomato sauce instead of nomato sauce and black pepper or paprika instead of the ginger. And if you do dairy, I think this soup would be wonderful with a dollop of sour cream!
Keep it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.
- Cook the bacon in a skillet on medium heat until crispy, then set aside, leaving the fat in the pan. (When the bacon is cool, crumble it and put it in the refrigerator.)
- Cook the beef in the pan until browned on all sides, t hen place the beef in a slow cooker.
- Cook the onions in the pan until translucent, then add to the slow cooker.
- Add the remaining ingredients to the slow cooker and cook on low for 7 hours.
- Serve the soup garnished with the crumbled bacon.