Hey Ya’ll! Thanksgiving may be over, but there is so much more holiday eating left to do in 2015! So here you have my solution for what to eat in between all the parties and eating out. I make soups like this and have it for lunch basically every day during the week. It keeps me full and satisfied during the day without indulging in something naughty. There is enough of that going on already! Customize this soup to fit your needs; you can use any frozen veggie or protein that you’d like. In this recipe I use farro, but you can use rice, barley, noodles whatever floats your boat, it is your body and your happiness so add whatever makes you FEEL GOOD! Enjoy and head over to my Instagram page if you have any questions!
P.S. The Italian seasoning that I used in this recipe is my own mix, you can find the recipe on here or you can use your own.
Beef & Vegetable Soup A.K.A – A Feel Good Soup
2 Cups frozen corn
2 Cups frozen green beans
2 Cups Onion, chopped
1 Cup celery, chopped
1 Cup carrots, chopped
Swiss chard stalks, chopped
1 bunch of red swiss chard tops, chopped
1.5 pounds chuck meat cut into ½ inch pieces
¼ Cup Olive Oil
2 teaspoons fresh thyme
½ teaspoon ground pepper
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon garlic powder
1 tablespoon fresh garlic, chopped (about 4 cloves)
1 tablespoon Italian seasoning
2 – 14 oz. cans of diced tomatoes
3 lb. can of beef broth
2 cups cooked farro
Combine the thyme, pepper, salt, sugar, garlic powder, garlic and Italian seasoning together in a small bowl and stir to combine. Set Aside.
Heat a large soup pot to medium high heat with the olive oil and allow to heat up for about 3 minutes. Test the oil by putting in a piece of meat, if it really sizzles then you can add the meat. Don’t stir the meat around until it has browned in the pot for about 3 minutes. Stir the meat and add half of the seasoning mix. Stir around for another 3-5 minutes and remove with a slotted spoon keeping all the fat and oil in the pot. Add the onions, chard stalk, celery, and carrot to the pot and cook until the onions are slightly soft, about 5 minutes. Add the other half of the seasoning mix and stir for another minute. Add the canned tomatoes, beef, corn, green beans, farro and beef broth. Cover and simmer for 30 minutes to an hour. After simmering, add the chard tops. You might need more liquid at this point; you can add water or more broth. Check the seasoning and serve.
More from Krista:
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