2 tablespoons olive oil or coconut oil

1 yellow onion, diced

4 cloves of garlic, minced

1 pound organic ground beef

1/2 teaspoon paprika

1/2 teaspoon Herbamare (A. Vocal)

1/2 teaspoon crushed red peppers (optional)

1/2 teaspoon dry oregano and basil

2 cups butternut squash (or 2 yams), diced

1/2 head cauliflower, diced

1 orange and 1 red bell pepper, diced

28-ounce fire-roasted tomatoes by Muir Glen

Water

Black pepper and Celtic sea salt to taste

- In a large soup pot, sauté onion and garlic in oil on medium heat until golden color (about 3-5 minutes).

- Add beef and brown it (for about 10 minutes).

- Season with paprika, Herbamare, crushed red peppers, basil, and oregano, and mix well.

- Add squash, cauliflower, bell peppers, fire-roasted tomatoes, and water (to desired consistency). Bring to a boil. Reduce the heat and simmer for 30-40 minutes. Mix occasionally.

- Season with Celtic sea salt and black pepper before serving.