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Anouchka's Hearty Vegetable Beef Soup

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Greetings, everyone!  I’ve just realized that I have not yet posted a single recipe on my blog!  Well, by golly, if we’re going to talk about food this much, then I better get crackin’!

Since fall is here, I feel that a soup recipe would perhaps be among the most fitting to share today.  Behold…

Anouchka’s Hearty Vegetable Beef Soup
Serves 8-10

Ingredients:
  • 1 pound of lean, HUMANELY RAISED ground beef (I might suggest Laura’s Lean Beef, available at Target)
  • Bell peppers strips (I like Archer Farms Frozen Bell Pepper Strips) - 1.5 Cup
  • Frozen cut green beans - 1 Cup
  • Frozen broccoli - 1 Cup
  • Frozen sweet peas - 1 Cup
  • Frozen cauliflower - 1 Cup
  • Frozen sweet corn (cut off cob) - 1 Cup
  • 2 medium tomatoes
  • 1 large onion, diced (I prefer yellow, but white works just fine.)
  • Kitchen Basic Unsalted Vegetable Cooking Stock - 1 container (4 cups)
  • 1 can tomato paste
  • Sea Salt - ½ tsp (I like Alessi 100% Natural Fine Sea Salt)
  • Generous portions of your favorite herbs/spices.  (Suggested:  basil, oregano, chives, all dehydrated of course from Anouchka’s summer garden!)
  • Black pepper to taste.

Instructions:
  • Brown the ground beef with half of the onion and a healthy handful of oregano.
  • Throw everything else in the crock pot.
  • Once the beef/onion/oregano mixture is cooked, add it to the crock pot.
  • Leave on low in the morning and the soup will be ready when you come home from work (6-8 hours).

Nutrition (based on 10 servings):
  • Calories:  143
  • Carbohydrates:  15
  • Fiber:  3
  • Protein:  12
  • Sodium:  239
  • Calcium:  2

This modified vegetarian/vegan-friendly version simply omits the ground beef.
Prepare everything else according to the instructions.

To top it off, add a crusty homemade/store bought French bread to sop up any extra broth.  MMMMMM!!!!  For dessert, try yogurt with some fresh fruit and you’ll have a balanced meal! 

Now, so I sound like I know what I’m talking about, I shall suggest a wine pairing:

This beefy delight pairs well with a smooth red (such as a cheap Pinot Noir or Cabernet Sauvignon) or a crisp white (such as a Sauvignon Blanc).

Once again, I have rendered myself hungry with no food in reach except for an orange peel from lunch.  I must now go pout.
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