Italian Beef and Vegetable Soup

Ingredients

• 1 tablespoon grass-fed butter or ghee
• 1/2 red onion large, chopped
• 3 cloves garlic minced
• 3 celery stalks chopped
• 3 carrots large, sliced
• 1 1/2 pounds ground beef grass-fed
• 1/2 pound Italian pork sausage
• black pepper
• sea salt
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 pinch cayenne pepper
• 1 bay leaf large
• 5 1/2 cups beef and/or chicken bone broth, preferably homemade
• 1 box tomato sauce ~18 oz unsweetened, I used this brand
• 2 1/2 tablespoons tomato paste
• 3 medium zucchini “noodled” with a spiralizer or julienne peeler
• 1/2 cup fresh basil chopped, plus extra for topping, if desired
• Parmesan cheese for topping, optional and if tolerated

Nutrition

• Calories : 1340 calories
• Carbohydrate : 16 grams
• Cholesterol : 380 milligrams
• Fat : 94 grams
• Fiber : 5 grams
• Protein : 104 grams
• SaturatedFat : 38 grams
• Sodium : 1140 milligrams
• Sugar : 9 grams
• TransFat : 5 grams