So, I was out with the kids yesterday, and we ended up lunching at Whole Foods. The produce there is simply irresistible. I ended up buying a zucchini, a cauliflower, a bell pepper, celery, carrots, and a couple of giant cans of fire roasted crushed tomatoes. I had soup on the brain. I found a recipe for a Paleo Minestrone Soup, and I adapted it to my family's (okay, MY) liking. Just as an FYI - I would never normally add ground meat to a soup, so this was a huge departure from my normal...
Okay, so before I do anything else, I need to say that I am NOT on any type of Paleo lifestyle/meal plan. However, I did recently have a baby, and I'm exploring ways to increase my milk supply, and eat in a healthier way, to improve my physical and mental energy and health. Once upon a time, I read that crazy book: "Eat for your Type" (or whatever it's called). It told me that my blood type should eat more meat. I totally discounted this, as total hooey. I was a vegetarian for many years, and I enjoy carbs and beans, more than the average bear. That being said, I have a huge energy increase, when I eat more meat. I am learning to accept this, and in addition, to accept the fact that eating beans and carbs all day, is not what is best for my satisfaction levels. I am constantly hungry, when I eat a vegetarian diet. I am learning... and learning... and learning.
Okay, so here's a recipe for minestrone soup, that was so delicious, I could have inhaled it through a straw. I will mourn its loss, when we finish it. I was secretly bummed that Kevin liked it, because it means less for me. Have I mentioned that I adore vegetables? I mean, for real. I heart them a whole lot.
Meaty Minestrone Soup
Serves: A Lot (or just me, for many days in a row)
- 1 Tablespoons olive oil
- 1 Large Yellow Onion, medium dice
- 6 Small Stalks Celery
- 1/2 a head of chopped cauliflower
- 4 Large Carrots, peeled and diced
- 1 Medium Zucchini, medium dice
- 1.5 lbs turkey breast
- 1.5 teaspoons Salt
- 1 teaspoons Pepper
- 2 teaspoons Italian Seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 3 Garlic Cloves, finely minced ( used jars, out of total laziness)
- 3 Tablespoons Tomato Paste
- 1 (28-oz) can of fire roasted crushed tomatoes
- 8 Cups Chicken Broth
- frozen or fresh spinach (I didn't use, but will try next time)
- frozen or fresh string beans (again, didn't use, but want to put in here, for next time)
- Heat olive oil in a large heavy bottomed pot (I used a 7.5 Qt Dutch Oven) over medium heat
- Add veggies (minus zucchini) and saute until translucent and vegetables start to soften (about 10 minutes)
- Add zucchini and saute for 3-5 more minutes and then push veggies to one side of your pot
- Turn heat up to medium high and ground beef in and proceed to crumble and brown
- As turkey begins to brown, stir in with all the vegetables
- Add salt, pepper, Italian seasoning and minced garlic and saute for 2 minutes
- Stir in tomato paste and let it melt into other ingredients
- Add crushed toms and broth and bring to a boil
- Once boiling, lower heat to medium low and simmer for 30 minutes uncovered (or longer, if you feel like it)
- Add any frozen veggies you want to add, and simmer for 10 minutes, covered
- Serve and Enjoy!
(I stole this image from Pinterest, so imagine it without the pretty purple cabbage) I had to steal it, because my phone photos were fuzzy, at best. Meh.