Healthy Mexican Soup Recipe

Okay finally sharing the mexican soup recipe for you guys! This was my 3rd batch of soups from my gut reset (I’ll do a blog post all on it soon) and my MOST favorite. This was recommended to my from the nutritionist I’m working with from Nuvitru during this gut reset and I just made it my own so here it is!

This is super easy on your digestion and great if you are trying to reduce inflammation.

H E A L T H Y M E X I C A N S O U P

2 boxes of Kettle & Fire bone broth (or homemade)

-this is key. do not buy the cheap bone broth for $2, it should be organic and full of yummy things not just bone broth or natural flavors on the back. the ingredient list should be long of all the veggies it simmered in.

(and I top with some water at the end depending on how much space is allowed after you add everything in)

2 packs of organic grass fed/finished ground beef

2 organic zuchinni

1-2 organic yellow squash

4 organic carrots (this number can vary depending on how much you are making and what veggies you have on hand)

2-3 cloves of garlic (you can add in whole or mince)

1 organic onion

SPICES- now I went heavy on these. this is what MAKES the soup. I usually start with less and keep in mind I’m not actually measuring these out just eye-balling them. but once i try the soup i’ll add more if needed.

heavy sprinkle of PINK salt

1 tbsp garlic powder

1 tbsp onion powder

2-3 tbsp chili powder

1-2 tbsp cumin powder

D I R E C T I O N S

Turn on slow cooker on high for 5 hours.

Add bone broth.

Add in ground beef uncooked and start breaking apart.

As that starts to cook start chopping your veggies.

Add all veggies in.

Add all spices in.