I like soup, and I like to meal prep a whole pot that will last me about a week, so I make this 2-3 times per Whole 30. I don't have a picture, but I wanted to share this. I make it in an Instant Pot, but I'm sure it would work in a crock pot if you brown the ground meat first.

This is really for those of us who enjoy a looser recipe that you can modify for whatever you have in the house. I always keep at least 5 lbs of lean meats in my freezer, a good stock of compliant diced canned tomatoes, some various bone broths, and potatoes of some sort, of course. I always keep a variety of vegetables in my fridge at all times too, but usually have some in the freezer for when I'm in a pinch! So let's get going with my basic/preferred recipe, and I'll give you some variants afterwards.

Avocado Oil

1 lb ground beef, preferably grass fed organic. I like to use the leanest beef possible, because I also use avocado oil

1 onion

3 cans of crushed or diced tomatoes

1 lb bag of baby carrots (I like rainbow carrots for this, but whatever

5-7 regular sized stalks of celery

2 handfuls of spinach or kale, chopped

1 box of beef bone broth

Baby multicolored potatoes cut in half or quartered, depending on size

Salt, pepper, and Italian seasoning to taste

How to:

Dice your onion.

Turn the Instant Pot to Sautee, and pour avocado oil in until you have enough to barely coat the pan. Add the onion and sautee for a few minutes, then add ground beef. When ground beef is about halfway cooked, add your celery, and continue cooking until ground beef is done cooking. Turn pot off.

Add spinach and/or kale, then carrots, then potatoes. Pour bone broth over soup ingredients while stirring. Carefully add your canned tomatoes. I say to use 3 cans of tomatoes, but you may prefer a thicker soup or you may not have room for all three cans. I fill my soup pot to the max every time.

Set the pot to "soup/stew," seal, and dinner will be ready in minutes!

Variations: Play around with this! I've never had this soup go wrong, and my only caution is to use less salt than you think you'll need. You can always add more, but you can't remove it. I've used whatever vegetables I have on hand. I've thrown in chopped broccoli, Brussels Sprouts, you name it. If a vegetable can be cooked, I'll throw it in this soup.

I've used sweet potatoes, yams, squash, and even canned white potatoes my husband usually keeps on hand if I'm super lazy that day.

You can use stew meat, diced chicken, ground sausage, pork, turkey, chicken, etc. If you use whole cuts of meat, just sear them on all sides. If you use ground meat, brown it.

It's easy and delicious, and since the tomatoes are acidic, it stays good in the refrigerator for several days.