Post by barb43 on Apr 26, 2023 5:05:18 GMT
Garden Vegetable Beef Soup
You can use whatever veggies you have on hand. If it sounds tasty to you, it will probably treat your tastebuds well.
Ingredients:
1 lb ground sirloin (90% lean)
1-2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground sage
1/2 tsp dried basil
1 medium onion chopped
1 tsp of jarred minced garlic
1-2 handfuls of matchstick carrots
2 celery ribs, chopped into thin half-moon shapes
1/4 cup tomato paste
1 can, 14-1/2 oz, undrained diced tomatoes (low salt, preferably)
1-2 handfuls of shredded cabbage
2 cups, more-or-less, of frozen okra
1 can, 15-oz, cannelini beans, drained
6-8 Korean vegetable dumplings (to suit yourself)
1 tsp herbes d'provence
1 quart of beef broth
3/4 - 1 quart of low sodium vegetable broth
Directions:
1. In a 6-qt stockpot, cook ground beef, onion, and cumin, sage, basil, and garlic over medium heat in the 1-2 Tbsp olive oil until beef is no longer pink, breaking up the beef as it cooks. Add carrots and celery, stirring and cooking for an additional 5-8 minutes until soft. Add tomatoes and tomato paste and cook a couple minutes more.
2. Add cannelini beans, the broth, and the seasonings. Bring it to a boil, turn the heat down to a simmer, and let it all cook for about 10 minutes.
3. Add the shredded cabbage, frozen okra, and vegetable dumplings. Stir for 3-5 minutes until the okra begins to thaw. Cover and cook for approx 30 minutes, stirring occasionally.
4. Dish up the soup and serve with your favorite crackers, whole or crumbled into the soup.
You can use whatever veggies you have on hand. If it sounds tasty to you, it will probably treat your tastebuds well.
Ingredients:
1 lb ground sirloin (90% lean)
1-2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground sage
1/2 tsp dried basil
1 medium onion chopped
1 tsp of jarred minced garlic
1-2 handfuls of matchstick carrots
2 celery ribs, chopped into thin half-moon shapes
1/4 cup tomato paste
1 can, 14-1/2 oz, undrained diced tomatoes (low salt, preferably)
1-2 handfuls of shredded cabbage
2 cups, more-or-less, of frozen okra
1 can, 15-oz, cannelini beans, drained
6-8 Korean vegetable dumplings (to suit yourself)
1 tsp herbes d'provence
1 quart of beef broth
3/4 - 1 quart of low sodium vegetable broth
Directions:
1. In a 6-qt stockpot, cook ground beef, onion, and cumin, sage, basil, and garlic over medium heat in the 1-2 Tbsp olive oil until beef is no longer pink, breaking up the beef as it cooks. Add carrots and celery, stirring and cooking for an additional 5-8 minutes until soft. Add tomatoes and tomato paste and cook a couple minutes more.
2. Add cannelini beans, the broth, and the seasonings. Bring it to a boil, turn the heat down to a simmer, and let it all cook for about 10 minutes.
3. Add the shredded cabbage, frozen okra, and vegetable dumplings. Stir for 3-5 minutes until the okra begins to thaw. Cover and cook for approx 30 minutes, stirring occasionally.
4. Dish up the soup and serve with your favorite crackers, whole or crumbled into the soup.