Recipe for a 5 veggie soup that kids like too
Friday, February 16, 2018
Recipe for a 5 veggie soup that runs about 350 calories for 2 cups. Freezes for lunches
If I'm in a hurry, I'll buy pre-chopped veggies.
1 pound ground veal (use more if you like)
1 46 oz can Cento chicken broth (we love homemade the best; Cento's is our #2; Swanson's is our #3)
Half a head of napa cabbage (not as pungent as white or red)
1 huge onion
About half a stalk of celery
Garlic (we like Penzey's dehydrated)
fresh parsley (huge bouquet)
fresh green beans cut into disks or chopped kale (holds up really well but takes awhile to chop)
1 can chopped tomatoes (we like Cento or Furman)
Other veggies that work well -- riced cauliflower or riced brocolli.
Note: Meat can be browned or baked on a cookie sheet at 350 about 20 minutes while chopping veggies.
Chop all veggies while meat is browning, then add all but tomatoes in with meat and cook until onions and celery are translucent. Then add broth, cook for several hours. Add tomatoes in final 30 minutes.
I can usually get 9 servings (1.5 cup) from a batch. More veggies and it becomes stew more than soup
For fewer carbs, eliminate the onion and reduce the tomatoes