Ingredients

The following ingredients have 6 Servings
  • 8 slices bacon (cut into pieces)
  • 2 Tbsp rendered bacon fat
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 3 cloves garlic (minced)
  • 1 cup sliced mushrooms
  • 2 cups sweet potatoes (diced)
  • Sea salt and black pepper
  • 1/2 tsp dried poultry seasoning (optional)
  • 2 1/2 cups chicken bone broth (divided)
  • 3 Tbsp nutritional yeast
  • 1 Tbsp brown mustard (or stone ground mustard)
  • 3 Tbsp tapioca flour (or arrowroot)
  • 1 cup full fat coconut milk
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Parsley for garnish

Instruction

  • Heat a large stock pot over medium high heat. Add all the bacon and cook, stirring to evenly brown, until crisp. Using a slotted spoon, remove to a paper towel lined plate. Reserve 2 Tbsp of the bacon fat and discard the rest.
  • Lower the heat to medium and add the beef to the pot. Sprinkle with sea salt and pepper and cook, stirring occasionally to evenly brown and break up lumps. Once browned, remove to a plate and set aside. Add the bacon fat back to the pot and add the onions, celery, garlic, mushrooms, and sweet potatoes, stir to coat with the fat. Sprinkle with more salt and pepper, plus the poultry seasoning, if using. Cook about 3-5 minutes, stirring occasionally, until the onions, celery, and mushrooms are soft and sweet potatoes are beginning to soften.
  • Add 1 cup of the broth to the pot, stir, and cover, lowering the heat to a simmer. Cook another 3 minutes, or until the sweet potatoes have softened. Meanwhile, whisk the tapioca into the remaining 1 1/2 cups broth. Add this to the pot, along with the cooked ground beef, nutritional yeast, and mustard. Stir to combine and bring to a boil.
  • Once thick and bubbly, lower the heat to a simmer and add in the coconut milk, salt, and pepper. Stir and continue to simmer on medium-low heat for another 5 minutes. Stir in the cooked bacon right before serving, leaving some out to garnish the soup as you serve. To serve, garnish with minced parsley or other fresh herbs, plus the remaining crumbled bacon. Enjoy!