Tomato Fennel Soup

Tomato Fennel Soup



Ingredients

2 lb grass-fed beef stew meat
1 fennel bulb, chopped
1 – 28oz can diced tomatoes (I used 1-quart of my mom’s canned tomatoes she sent me)
2 cups chicken or beef bone broth (or decent store bought broth/stock)
1 Tbsp ghee
2 cups frozen kale (or fresh)
3 cloves garlic
1 tsp ground fennel
1 tsp ground sage
2 tsp dried thyme
1 tsp dried marjoram
1/2 tsp onion powder
1/4 – 1/2 tsp cayenne (stick with 1/4 if you don’t like things really spicy)
Sea salt and pepper to taste
Flat-leaf parsley for garnishing, optional


Method

Step 1
Add chopped fennel to the slow cooker and top with remaining ingredients, except for the kale and parsley if using.

Step 2
Set slow cooker to low for 7-8 hours or high for 4-6.

Step 3
Once done or nearly done, stir in the kale. Stir until kale is thawed if using frozen or softened if using fresh. Serve with parsley garnished on top, if using. Optional to serve on top of mashed squash of choice.
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