The fall is a perfect time to make a hearty soup, and this paleo recipe is both healthy and easy to make. Whip up a batch for dinner or divide the servings and save them for lunch.
8 to 10 oz. shank bone with meat
6 large carrots, sliced
1 medium tomato, cut in 1-inch pieces
1 clove garlic
Small red potatoes, cut to quarters
4 celery stalks, cut to 1-inch pieces
Salt and pepper to taste
1 yellow squash, sliced to half moons
2 Tbsp. coconut oil
1 Tbsp. olive oil
Turn the Crock-Pot or Instant Pot on to saute. Add the oil, and add the clove of garlic, allowing it to soften. Add the shank bone and brown the meat.
Add all the cut vegetables.
For Crock-Pot, put on the lid, and cook approximately 6 hours on high.
For Instant Pot, seal and program for soup for 55 minutes. Use rapid release.
Ladle into bowls and enjoy!
Recipe by Susan Rosecrans of the Center for Holistic Medicine