Vegetable Beef Soup

This was a soup I threw together this weekend, because Matt always requests soup when the temperature drops! I wanted a veggies most soup as well as one that fits my anti-inflammatory nutrition plan, so I threw this together!

Most vegetable beef soups contain some flour and corn, and neither of those add any value to my body, so this turned out so much richer and nutrient dense!

Next time, I think I would try chicken instead of beef!

Ingredients

3 slices bacon
1 lb 80% ground beef
2 Tbsp olive oil
1 small onion, diced
2 carrots, diced
3 cloves garlic, chopped
2 tsp salt
1 tsp fresh ground black pepper
1/2 tsp dried thyme
1 bay leaf
1 14 ounce can diced tomatoes
1 zucchini, chopped
1/2 bag chopped kale
8-10 mushrooms
2 tbsp sundried tomatoes in oil chopped
2 cup chopped butternut squash
4 cups chicken stock

Directions

1. Cook bacon and remove, but leave grease in pan.
2. Cook ground beef until browned and remove from pan.
3. Add oil, onion, carrots, and salt and pepper to pan and cook 3-5 minutes.
4. Add garlic and cook 1 minute, stirring often.
5. Add beef back to pot as well as the rest of the ingredients. Stir together well.
6. Bring to a boil and simmer for 30-40 minutes until squash is tender.