This is a warm comfort food meal for fall. It is gluten free, grain free, paleo and whole 30 friendly.
1 1/2 Lbs Sweet Potato, Cut into 3/4 inch cubes (about 5 cups cubed)
4 Stalks of celery, sliced
2 Large carrots, sliced
1 Large onion, roughly chopped
1 Red Pepper, Diced
5 1/2 Cups Reduced sodium beef broth (I use homemade broth)
2 14.5 ounce Cans Fire-roasted diced tomatoes
1/4 Cup Tomato paste
1 Tbsp Italian seasoning
1/2-1 tsp Sea salt
1/4 tsp Ground black pepper
1 Lb Lean, grass-fed ground beef
1/2 cup fresh parsley, chopped
In a 7 quart slow cooker, stir together all of the ingredients, up to the ground beef (see note below).
The original recipe gave the instruction to cook the soup on high for 3 hours then heat a large, non-stick frying pan on medium heat and cook the beef until ti's no longer pink, draining any excess fat. Then add it to the slow cooker. I think when I make this again, I am going to put all the ingredients into the slow cooker and let it cook on low low for about 6 hours. That would be much easier for working individuals. However, I have grass fed meat that is so low in fat that I have to spray the pan to cook it, so make sure if you put the beef in the soup without pre-cooking that it is very low in fat or your soup will taste greasy.
When the soup is done you can serve and sprinkle parsley on top for garnish.