Monday, January 3, 2011

Hamburger Soup/Stew


1 pound ground beef (may substitute ground turkey)
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 cup potato, cubed
1 cup carrots, sliced
1/2 cup celery, diced
1/2- 1 cup cabbage, shredded
3-4 cups zucchini, sliced
4 cups tomatoes, diced- or may use tomato sauce
1/4 cup brown rice (or white), barley or 1 cup macaroni or noodles
1 bay leaf
1-2 Tbsp dried parsley
1/2 tsp dried thyme and/or oregano
1/4 tsp dried basil
1/2 tsp salt
6 cups (approximately) water, depending on consistency of soup desired
3 cubes beef or chicken bouillon cubes
grated cheese for garnish


1 1/2 tsp soy sauce
1/4 cup lentils
1/4 cup dried split peas
leftover vegetables

Brown meat with onion in large soup pot. Drain off fat. Add vegetables, water, seasoning and bouillon. Bring to a boil. Add rice or barley and optional ingredients. Cook for approximately 1 hour. If using leftover vegetables, wait to add until the rice is finished cooking. Also, if using macaroni or noodles instead of rice, the cooking time will be less. Add more water/broth if necessary after the ingredients have cooked. Serve sprinkled with grated cheese.

This recipe is easy, very nutritious and great to have in the freezer. It is good to give to new moms.

*Recipe adapted from Carol Stratton- found in Whole Foods For the Whole Family La Leche League International Cookbook 1981.

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