Recipe Revisit for February 5, 2012
I've always loved my mom's vegetable soup with ground beef, but it's full of potatoes, peas, and corn. This soup is a great way to have one-dish meal prep, meat and vegetables, in one pot. It's also great when anyone is sick or even a little worn down. This is what I came up with for those situations - it's so good!
I poured a container of V8 Low Sodium Vegetable juice in a stock pot. (I've got to can some tomato juice this summer again)
I added 2 cups of chicken stock. (or even better, bone broth)
I peeled and cut up 3 pounds of organic carrots. (those packaged one are sprayed with chlorine - yes, chlorine, like in the swimming pool.....)
I chopped up half a large head of cabbage and threw that in, too.
Next went 2 packages of fresh mixed mushrooms and a chopped yellow pepper. (Sometimes I do zucchini and onion - change it up)
I added sea salt, pepper, smoked paprika, and turmeric. I put a lid on that and turned it up to boil.
In a large skillet I cooked up 2 pounds of bison burger. ( I also sometimes use grass fed cow, or llama burger)
I added it to the soup and stirred. I knew if the cabbage and carrots were soft, then dinner was ready!
Here he is, perfecting his overhead squat - it's a beautiful thing to behold.