Serves: 6-8
Ingredients
2 Tablespoons Coconut Oil
1 Large Yellow Onion, medium dice
6 Small Stalks Celery (preferably from the heart, leaves attached), sliced
4 Large Carrots, peeled and diced (try to keep them about the same size)
2 Medium Zucchini, medium dice
1.5 lbs Ground Beef
2 teaspoons Salt
1 teaspoons Pepper
2 teaspoons Italian Seasoning
½ teaspoon red pepper flakes (optional)
3 Garlic Cloves, finely minced
3 Tablespoons Tomato Paste
2 (14.5 oz) Cans Diced Italian Tomatoes
8 Cups Beef Broth
4 Cups Red Cabbage (about half a large head) diced bite sized
1 Bunch of Kale, stems removed, chopped up
Instructions
Heat 2 Tablespoons of Coconut Oil in a large heavy bottomed pot (I used a 7.5 Qt Dutch Oven) over medium heat
Add onions, celery, carrots and saute until translucent and vegetables start to soften (about 10 minutes)
Add zucchini and saute for 3-5 more minutes and then push veggies to one side of your pot
Turn heat up to medium high and ground beef in and proceed to crumble and brown
As beef begins to brown, stir in with all the vegetables
Add salt, pepper, Italian seasoning and minced garlic and saute for 2 minutes
Stir in tomato paste and let it melt into other ingredients
Add diced Italian Tomatoes and beef broth and bring to a boil
Once boiling, lower heat to medium low and simmer for 30 minutes uncovered
Add cabbage and kale and simmer for 10 minutes, covered
Serve and Enjoy!
source: hollywouldifshecould
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