This recipe has been modified from Ann-Louise Gittleman
Ingredients
1-2 Tbsp. bone broth
1¼ lb. grass-fed lean ground beef, turkey, or chicken (as per your liking)
1 onion, chopped
3-4 cloves garlic, chopped
1 organic bell pepper, seeded and chopped (**omit if desired)
8 oz. Turkey Tail, Maitake, Tremella, Cordyceps or Shiitake (or combination) mushrooms, chopped
1 (14 oz.) can organic crushed or petite diced tomatoes (**omit if desired)
1 (32 oz.) bottle Knudson Organic Tomato Juice or Organic Very Veggie Spicy Vegetable Juice (*OR vegetable broth)
1 Tbsp. fresh lemon juice
1 (14 oz.) can organic Adzuki beans, rinsed and drained (omit if desired, OR add in any other vegetables you’d like!)
1 Tbsp. ground cumin
½ tsp. smoked paprika
½ tsp. chili powder
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro, parsley, and thyme, chopped (*or more)
Directions:
In stockpot, heat bone broth over medium-high setting. Sauté meat until cooked through, about 5 minutes. Drain and set aside.
Sauté onion, garlic, pepper, and mushrooms until soft, about 5 minutes.
Stir in remaining ingredients except cilantro, parsley, and thyme. Cover and simmer 20 minutes. Stir in herbs.
Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12-14 cups. 1 serving = 3 cups.
