Uh, let's see, Soup

Low-carb spring soup some Veggies stay firm some disappear becoming a thickening agent for the soup. The one that disappeared is the rutabaga. That is why I chose the canned rutabaga.

Ingredients

  1. Vegetables
  2. 1-1/2 cup sliced celery
  3. 1 large onion chopped
  4. 1 cup okra
  5. 1 cup sliced Carrots
  6. 6 purple pearl onions
  7. 1 large onion
  8. 15 ounces canned rutabaga
  9. 8 cups green savoury cabbage
  10. 1/2 cup sliced radishes
  11. Nuts
  12. 1/3 cup sunflower seeds roasted and salted
  13. Meat
  14. 1 pound ground sirloin
  15. 1/3 pound smoked bacon
  16. Liquids
  17. 1 quart chicken broth
  18. 15 ounces coconut milk
  19. 15 ounces tomato sauce
  20. 1-1/2 teaspoon red wine vinegar
  21. Spices
  22. 1/4 cup ground paprika
  23. 1/2 teaspoon thyme
  24. 1-1/2 teaspoon kosher salt
  25. 1 teaspoon rosemary
  26. 1/3 cup parsley flakes
  27. 6 clove garlic cloves
  28. 1 tablespoons mustard powder
  29. Cheese
  30. To taste shredded Parmesan cheese
  31. To taste chunked Longhorn Amish cheddar cheese

Steps

  1. Slice the carrot, celery and okra.

  2. Slice the onion, garlic, and pearl onions.

  3. Slice the radish. Add the spices to the ground sirloin and brown. Add the vegetables and nuts. But not the cabbage yet.

  4. Mix well. Add the stock. Let it get hot just starting to simmer about 12 minutes covered.

  5. Add the cabbage and bring to a boil for 8 minutes. Then the cabbage will shrink or wilt. Add the tomato sauce and coconut milk.

  6. Slice the bacon into tiny pieces. Add to the soup. Stir and cover. Let simmer for 8 minutes then stir from the bottom. Turn on low cover and simmer for 30 minutes. Add the red wine vinegar stir in well.

  7. Serve with some cheese. I hope you enjoy!!!

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