Veggie Soup With a Kick

Veggie Soup With a Kick

Ingredients:
4 slices thick cut bacon, diced
1 onion, diced
1 green pepper, diced
2 medium carrots, diced
2 zucchini, diced
1/2 head cabbage, shredded
1 cup canned tomatoes with juice
1 pound free-range, organic, grass fed ground beef
2 cups homemade chicken or beef stock
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
Freshly ground black pepper, to taste

Directions:
Heat a large pot or Dutch oven over medium-high heat. Add the bacon and
cook until crisp.
Add the onion and pepper and cook until softened.
Add carrots, zucchini and cabbage, cooking until carrots are slightly tender, 5
minutes.
Add ground beef and cook until browned, and then add tomatoes and
seasonings, followed by stock. Bring to a boil.
Reduce heat and simmer until carrots and beef are cooked through. Season
with freshly ground black pepper to taste. Serve piping hot.
Velvety Squash Soup
Serves 6
Apples and butternut squash complement each other perfectly and are widely
available in the fall. Try roasting the two together for a dinner side dish, and save
enough to make this tasty soup. Butternut squash stores well in a cool pantry, but
you can also freeze cubed butternut squash for later use.