Bone Broth Vegetable Soup

Bone Broth Vegetable Soup Bone Broth Vegetable Soup

– 2 large or 3 medium organic sweet potatoes cut into small chunks – 4 large carrots cut into bite size pieces – 1 onion diced – 2 zucchini cut into bite size pieces – a good handful of green beans cut into bite size pieces – 1 tsp ground ginger – 1/2 tsp ground turmeric – 1/2 tsp ground coriander – 1/4 tsp garlic powder – 1 tbsp fresh chopped parsley – 1 tbsp fresh chopped dill – 1 tbsp fresh squeezed lemon juice – 1-2 tbsp coconut oil – 6 cups bone broth or broth of your choice – 2 large or 3 medium organic sweet potatoes cut into small chunks – 4 large carrots cut into bite size pieces – 1 onion diced – 2 zucchini cut into bite size pieces – a good handful of green beans cut into bite size pieces – 1 tsp ground ginger – 1/2 tsp ground turmeric – 1/2 tsp ground coriander – 1/4 tsp garlic powder – 1 tbsp fresh chopped parsley – 1 tbsp fresh chopped dill – 1 tbsp fresh squeezed lemon juice – 1-2 tbsp coconut oil – 6 cups bone broth or broth of your choice

Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes. Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes.

Add the rest of the vegetables, herbs and spices and cook for 2 more minutes. Add broth and bring to a boil. Reduce heat to low and let cook for 30-45 minutes. Finish with fresh squeezed lemon juice. Store in air tight container in the refrigerator for up to a week. Add the rest of the vegetables, herbs and spices and cook for 2 more minutes. Add broth and bring to a boil. Reduce heat to low and let cook for 30-45 minutes. Finish with fresh squeezed lemon juice. Store in air tight container in the refrigerator for up to a week. Visit calmeats.com for full recipe Visit calmeats.com for full recipe