In a large pot over medium heat, heat coconut oil. To the oil, add the beef.
Brown for 5 minutes, stirring occasionally.
To the pot, add the remaining ingredients and cover. Bring soup to a boil then reduce heat to low and cook for 20 to 30 minutes, until vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: Salad of Mixed Baby Greens tossed with Leanne’s Basic Vinaigrette (In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well.)NUTRITION: 500 Calories; 29g Fat (50.4% calories from fat); 36g Protein; 28g Carbohydrate; 4g Dietary Fiber; 402mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable; 5 Fat