Brace yourself, this soup literally has everything but the kitchen sink in it. When my fridge/freezer are getting too full, I make a big ole pot of Everythang soup. I gave you my list of ingredients, but improvise, improvise, improvise! Have leftover mushrooms? Toss em in. Buy too much celery? Chop it up! I do recommend sautéing your raw veggies before you put them in the pot - gives them a little more flava than boiling in the soup.

I use this soup as an easy way to get in a wide range of veggies every day. I top it with Avo, or a fried egg, or jalapeños and I know I'm getting a big dose of veggies and fiber! Some people swear by replacing 1 meal a day with a salad. When it's cold outside (like today, literally snowing as we speak), I want soup...and this soup is at least as nutrient dense as a salad!

Ok, here we go! 

• 1 lb grass fed ground beef
• 3 cans of diced tomatoes
• 1 can tomato paste
• 1 bunch kale
• bone broth
• green beans
• broccoli
• peas
• snap peas
• carrots
• celery
• corn
• mushrooms
• 1 can great northern beans
• peppers
• onions
• garlic
• 1 Tbs basil
• 1 Tbs oregano
• 1 Tbs Parsley
• 1 Tbs crushed red pepper
• 1 Tbs smoked paprika
• Salt and Pepper to taste

Don't be overwhelmed! Just toss in what you have and it will all turn out just fine :)