Soup. I LOVE soup. You name it and I probably like it—piping hot chicken soup, creamy potato soup, spicy taco soup…and the list goes on. But there’s more to like about soup than simply the taste (although that’s enough for me!). Here are just a few of the benefits that come to mind:
- Soup is very versatile. If you don’t have something on hand, it’s usually okay. And if you want to throw in some extra veggies, go for it. Soup is very forgiving and alterations can be easily made to match what you have.
- Soup (homemade that is) can be really healthy. By making your own broth, you add tons of calcium and minerals to the pot, while at the same time ensuring that there isn’t any extra additives (more on homemade broth to come). Fresh, organic produce and seasonings add nutrients and flavor to the soup and allow you to stay in control of the ingredients, which is especially important to those with food allergies or sensitivities.
- Soup is frugal. You can make a really good soup with very minimal ingredients and usually have leftovers to boot.
- Most soups are very easy to make. Throw ingredients into a pot or crockpot, simmer and there you have it.
Most recently, I’ve been working on vegetable soup, which my husband and I both really like. There are many varieties of vegetable soup, so I’ve played around with the ingredients and below has been our favorite version so far. It’s very filling and less “soup-ie” so to speak. A pretty good choice for those who aren’t big soup fans and/or are the “meat and potato” type.
To cut the prep time down, you could use a food processor to chop and dice the veggies.
Hearty Vegetable Soup
- 1 lb ground beef (preferably grass-fed) – could substitute ground turkey
- 1 bag of baby carrots, diced
- 1 large onion, chopped
- 1 bunch of celery, chopped
- 1 28 oz can organic diced tomatoes (I recommend a BPA-free type, such as Muir Glen)
- 4 cups of homemade broth or water (I like to do half of each)
- 1 turnip, peeled and chopped
- 2 potatoes (can use sweet or regular potatoes), cut into bite-size cubes
- 1 bag mixed organic vegetables
- 3-4 cloves of garlic, minced
- salt and pepper to taste
- garnish with avocado, corn chips, etc
Place a little olive oil in the bottom of a large pot and add the carrots, onion and celery. Saute until soft. Meanwhile, in a separate pan, brown the ground beef, drain, and set aside.
Add diced tomatoes and broth/water to pot and bring to a boil, then turn down to simmer. Add turnip, potatoes, mixed vegetables, minced garlic and ground beef. Simmer for about 45 minutes, or until all vegetables are soft. Salt and pepper to taste.
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