Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This Organic Veggie Stew is the perfect warm dish for a cool and crisp autumn night. It’s simple and easy to prepare, with all the gut-healing and anti-inflammatory benefits of turmeric and bone broth. Enjoy!

Organic Veggie Stew

Organic Veggie Stew

Servings

4-6

Ingredients

  • 32 ounces bone broth
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 3 carrots chopped
  • 1 sweet potato peeled and chopped
  • 3 stalks celery chopped
  • 1 yellow squash chopped
  • 3 sprigs fresh rosemary
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1/4 tsp ground turmeric
  • 1 avocado for garnish
  • kale for garnish

Instructions

  1. Combine the broth, onion, garlic, carrots, sweet potato, celery, squash, rosemary, salt, pepper, and turmeric in a slow cooker or large soup pot.
  2. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes, or cook it on a low setting in the slow cooker for 6 hours.
  3. To serve, top each bowl with fresh avocado slices and a handful of chopped kale.
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