Ingredients
- 1 1/2 pounds sweet potatoes 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 beef broth low-sodium
- 2 cans fire-roasted diced tomatoes (I like the ones with garlic)
- 1/4 cup tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 pound ground beef lean and grass-fed (I used 93%)
- 2 tablespoons tapioca starch
- 1/2 cup fresh parsley minced plus additional for garnish
Instructions
- In a 7-quart Crock-Pot, stir together all of the ingredients, up to the ground beef.
- Cover the Crock-Pot and cook on high for 3 hours.
- Once the soup has cooked, heat a large, nonstick frying pan on medium heat and cook the beef until it's no longer pink, draining off any excess fat. Add the beef to the Crock-Pot.
- Put the tapioca starch in a medium bowl. Add 1/4 cup plus 2 tablespoons of the hot broth from the Crock-Pot into the bowl and quickly whisk until smooth. Add this to the Crock-Pot, whisking the soup as you pour it in. Finally, stir in the fresh parsley.
- Cover and cook and additional 30 minutes to 1 hour, until the soup has thickened a little bit.
- Serve with extra parsley and DEVOUR!