Sweet Potato Chili w/cumin essential oil

 3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

PALEO ZUPPA TOSCANA

www.tastesoflizzyt.com

Paleo Zuppa Toscana is a rich soup filled with potatoes, kale, Italian sausage and bacon. Your slow cooker makes this dairy free recipe easy to make.

Course: Soup

Cuisine: Italian

Servings: 6 servings

Calories: 818 kcal

Author: Lizzy T

Ingredients

• 1 lb bacon cooked and crumbled
• 1 lb Italian sausage browned and drained
• 4 cups chicken stock
• 1 teaspoon minced garlic
• 1 medium onion diced
• 3 large potatoes peeled and cut into cubes (hw: can also use turnip roots)
• 2 cups kale diced
• 1 can full fat coconut milk refrigerated

Instructions

1. Place half of the cooked and crumbled bacon into the slow cooker. Reserve the other half as a topping for the soup.
2. Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker.
3. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
4. With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
5. Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.
6. Serve with crumbled bacon on top.

Fat Flush Soup

http://annlouise.com/

2 tsp. olive oil
1 ¼ lbs lean ground beef, turkey or shredded chicken
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice (HW: I like knudsens organic very veggie juice) 
1 Tbs. fresh lemon juice
1 (14 oz.) can black, navy or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro and parsley, chopped

1. In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.

Crockpot Lasagna Soup

Original Recipe : http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html

1 lb ground beef (turkey or chicken) 

3 cups of water

4-5 cloves of garlic, minced

1 TB dried parsley (optional)

1 TB dried basil 

1/2 cup chopped onion

1-24 oz bottle of strained tomatoes -Bionaturae (vitacost.com)

1-6oz can of tomato paste Bionaturae 

1 cup R.W. Knudsen Family Organic Very Veggie® Vegetable Juice Blend Original 

2 cups uncooked shell pasta (they have corn free wheat free versions at vitacost -buckwheat , rice, etc.
1/4 tsp pepper
1/4 tsp salt (this will be to taste since I omitted the beef broth in original recipe - you will need extra salt) 

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add water, beef, garlic, parsley, basil, onion, very veggie juice and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

Crock Pot Paleo Chicken Chili

http://cookeatpaleo.com/crock-pot-cauliflower-chicken-chili

• ½ head of cauliflower, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1 28-ounce can organic tomato puree
• ½ cup chicken stock
• 2 tablespoons chili powder
• ¼ - ½ teaspoon chipotle chile flakes, to taste
• 1 teaspoon sea salt
• ½ teaspoon freshly ground pepper
• 6 boneless, skinless chicken thighs, cut in large chunks

Toppings

• 1 avocado
• 1 lime
• fresh cilantro

1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

EASY CHILI POWDER RECIPE

Author: Cook Eat Paleo

Serves: about 3 tablespoons

INGREDIENTS

• 1 tablespoon smoked sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano

Mix and tore in airtight container. 

Roasted Cauliflower Soup

http://skinnyms.com/roasted-cauliflower-soup-recipe/

Some cruciferous vegetables, like cauliflowers, have high amounts of antioxidant nutrients that help to provide a detoxifying effect. Cauliflower is not only high in antioxidants which fight cancer, keep your heart healthy, and boost your immune system, but it is one of the most fiber-rich veggies you can enjoy. Fiber is an excellent way to aid in a detox, and cauliflowers are brimming with it. Onion and rosemary provide beautiful flavor without excess calories, letting cauliflower take the spotlight in this detoxifying and delicious soup recipe.

Ingredients

• 1 small (about 14-ounce) cauliflower head, florets separated
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• 1/2 teaspoon salt
• Pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 medium onion, roughly chopped
• 1 stalk celery, roughly chopped
• 4 cups vegetable broth
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/2 cup water (to water it down)

Directions

Preheat oven to 395 degrees F.

On a baking pan lined with parchment paper, scatter the cauliflower. Sprinkle with salt & pepper then drizzle with extra virgin olive oil. Bake in the preheated oven for 30 minutes.

After 30 minutes, over medium heat, sautè the onions and celery in a saucepan with extra virgin olive oil.

Add the roasted cauliflower then toss for about 5 minutes.

Add the vegetable broth and rosemary and cook for another 15 minutes.

With the immersion blender, blend the soup until smooth and creamy in the saucepan. Season with salt and pepper then cook for 5 more minutes.

Serve in mugs then drizzle with extra virgin olive oil before servin

Flush the Fat Away Vegetable Soup

http://skinnyms.com/flush-the-fat-away-vegetable-soup/

Packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup truly flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.

Ingredients

Heartweed: If your Paleo or do not eat beans I would simply just omit the beans and add in a lb of preferred meat -ground or chopped. 

• 1 medium sweet potato, peeled and cut into 1" cubes
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• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Pinch of salt, more or less to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans navy beans, drained and rinsed (optional, black beans)
• 4 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
• 4 cups baby spinach, loosely packed
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving (1/2 teaspoon per serving)

Directions

Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.