GAPS-and-Paleo-friendly Minestrone Soup

2 quarts soup stock (see Bone Broth recipe)
2 to 3 T ghee or lard
1 pound grass-fed ground beef
1/2 pound organic, uncured bacon, cooked (optional, but if you do use it, keep the fat when you’re done, otherwise have a little extra lard or ghee on hand)
1 large onion, finely chopped
1 medium leek, finely chopped
1 cup cabbage, chopped
2 to 3 cloves garlic, crushed
1 to 2 tsp chili powder (we like chipotle)
1 tsp cumin (optional)
1/2 very large carrot, diced, plus the other 1/2, spiralized into “noodles”
1 medium zucchini, also spiralized
1/2 cup fresh or frozen peas (optional)
1 large tomato, diced (optional), or 1 can tomato paste (optional)
sea salt and ground pepper to taste
Grated parmesan for garnish (optional)

In a large soup pot, saute onion and leek in lard or ghee, until softened. Add the stock, cabbage,  diced carrot, garlic and chili powder, bring to a quick boil, turn down heat to medium-low and simmer for about 15 minutes to 1/2 an hour. Meanwhile, cook the ground beef in the leftover bacon fat, with cumin if using. When done, add to the soup pot. Simmer another few minutes, then crumble in the bacon, add peas, tomato or paste, salt and pepper. Simmer a few more minutes, then add the zucchini “noodles.” Remove from heat. Ladle into soup bowls and top with the fresh spiralized carrot “noodles,” and/or grated parmesan.

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