Sunny, but frosty out this morning and although we are expecting a high of 45F, warm soup will feel mighty good today.
1 lbs grass-finished ground beef (browned)
1 cup sliced carrots
1/2 chopped onion
2 cups diced tomatoes
2 cups water or soup stock
1 cup diced celery
2 teaspoons salt (if desired)
1 teaspoon black pepper (if desired)
One pot directions: brown the ground beef in 1 tablespoon olive oil until no longer pink, add all the other ingredients and simmer. The longer you simmer it, the more the flavours will meld and veggies soften.
Be creative in ingredients – celery substitute could be the leaves off the back of a head of cauliflower or chopped kohlrabi, leeks would work. Instead of carrots, maybe turnips, swedes, or rutabaga. I use my own frozen tomatoes from my garden and since i don’t really cook them down, there is plenty of water in with them, therefore i don’t add more water. Recipes like this are perfect for emptying the frig or freezer.
My dear friend Ivis from Bolivia introduced me to Yerba Maté several years ago and I’ve been hooked on it since. Described as ““strength of coffee, the health benefits of tea, and the euphoria of chocolate” all in one non-alcoholic beverage.
Be culturally in vogue with a gourd and bombilla to properly enjoy your maté,