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–+ servings
Make this rainbow soup brimming with fresh veggies, protein, and flavor in about 45 minutes for the perfect good-for-you comfort meal. Recipe by Dash of Jazz

Rainbow Soup

Course: Main Dish, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 324kcal
Author: Jazzmine Woodard
Nourishing soup brimming with the colors and flavors of fall produce
Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • ¼ sweet yellow onion
  • 5 cloves garlic
  • 1 knob of ginger two inches
  • 1 knob of turmeric two inches
  • 2 pound ground beef or ground meat of your choice
  • sea salt to taste
  • black pepper to taste
  • 2 carrots
  • 1 yellow squash
  • 1 zucchini squash
  • 2 beet roots
  • 1 bunch kale greens about 8 stalks
  • ¼ cup cilantro chopped
  • 12 cups bone broth or stock of your choice
  • crushed red pepper to taste

Instructions

  • Chop onions, mince garlic, and remove skin from ginger and turmeric.
  • Coat the bottom of a large, deep pot in olive oil over medium-high heat. Add onion, garlic, turmeric, and ginger and cook until fragrant and onions start to turn translucent (about 3 minutes).
  • Add ground beef, season with salt and pepper, and cook until browned (about five minutes). Strain excess oil from cooked meat and reduce heat to medium.
  • Meanwhile, chop carrots, squash, and beets. Remove stems from kale stalks and chop. Add cilantro and all vegetables to pot then pour in stock.
  • Bring soup to a low boil then cover and simmer until vegetables are tender (about 20 minutes). Stir in crushed red pepper and serve.

Nutrition

Calories: 324kcal | Carbohydrates: 6g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 199mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3448IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 2mg