My 3 year old daughter and I started back on GAPS Intro again this week – Stage 4 to be exact – to take care of a couple of stubborn minor health issues that she has going on.  So…it’s time to rethink cooking in our house yet again…and look for good soup options.  After a visit to the farmer’s market and my own garden this week, this is what I came up with:

GAPS Veggie Soup

1 head of chopped broccoli

1 large head of cabbage, chopped in 1″ pieces

4 chopped tomatoes

3 chopped onions

4 cloves of garlic, finely chopped

2 quarts of homemade beef broth (see this post from Jenny @ Nourished Kitchen with links on how you make it, and why you would want to!)

sea salt (we use Real Salt – YUM!) and pepper to taste

coconut oil for sauteeing veggies – I get mine here

Saute onions in stock pot until slightly tender.  Add broccoli, cabbage, tomatoes and beef broth.  Bring to boil and cook until veggies are tender – about 25-30 minutes.  Take pot off burner and add chopped garlic at the end.  Raw garlic is wonderful for the immune system, and you don’t want it to cook much if possible.  Add sea salt and pepper to taste before serving.   We got about 10-12 servings from this.

I served this with grilled cube steaks.  You could add ground beef or chopped chicken in the soup if you wanted.  I just did it this way… 🙂

Sorry there are no pics of the soup.  I am still getting the hang of blogging and need to pay more attention to that…and in all honesty…the soup is GONE! 🙂

This post is linked to:  Real Food Freaks Freaky Friday; Food Renegade’s Fight Back Friday; The Liberated Kitchen’s GAPS Friendly Fridays; The Healthy Home Economist’s Monday Mania; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; The Willing Cook’s Allergy Free Wednesdays; Whole New Mom’s Allergy Free Wednesdays;  Kelly the Kitchen Kop’s Real Food Wednesdays; The Nourishing Gourmet’s Pennywise Platter.