Instructions

1. Melt butter in a stockpot and add celery, onions, and ground beef.

   When beef is browned through, add the vegetable broth, italian seasoning, black pepper, sea salt and tomatoes.

   Let cook for about 10-15 minutes.

   Add spinach.

   Serve.

   Additional notes/suggestions:
   To blanch and peel tomatoes just boil a pot of water and drop the tomatoes in for a few minutes.

   When you see the skins begin to split apart, remove them from the water. Then they are very easy to peel.

   Once peeled, cut the tomato in half and remove as many seeds as possible then chop.

   This soup is even better reheated the next day.

   Keep grass fed ground beef (in 1 lb packages) in your freezer.

   You can use the beef from frozen in this recipe which is great for an impromptu meal.