Fall has arrived and I welcome all the delicious foods that go along with this wonderful season that are warm and comforting. This truly is my favorite time of year for so many reasons! Today I am sharing a soup recipe that I have made since December of 2006. And you know, that I know because I date my recipes! Tell me I’m not alone! The printed recipe page is also covered with splatters. Now back when the recipe was shared with me, I was not concerned with that fact that it had sugar in the soup, along with a beef bouillon that included MSG, cornstarch and a preservative in its ingredients. I just wasn’t aware of the concerns related to those foods. Since my oldest daughter introduced me to the Trim Healthy Mama lifestyle, combined with my health and wellness Young Living business, mama has changed her ways. We ate this soup for years and enjoyed the taste and flavor just the way it was. But as you know, a diabetic does not need to be adding sugar to recipes. I won’t go on a bunny trail about the other ingredients I have concerns with; but, I encourage you to do your own research. So, I present to you, my updated Trim Healthy Mama version of Italian Vegetable Soup:
Italian Vegetable Soup
1 pound ground chuck
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cloves garlic
16 oz. petite diced tomatoes
15 oz. tomato sauce
15 oz. light kidney beans, undrained
5 cups of beef broth
2 drops of Young Living Parsley Vitality oil or 1 Tablespoon dried parsley
1 teaspoon Mineral Salt
1 drop of Young Living Oregano Vitality oil or 1/2 teaspoon oregano
1 drop of Young Living Basil Vitality oil or 1/2 teaspoon basil
1/4 teaspoon black pepper
2 cups shredded cabbage (or use a slaw mix bag)
1 can green beans
fresh parmesan, shredded
Brown beef, onion and celery. Drain any fat. Add all remaining ingredients except cabbage and green beans. Bring to boil, then cover and simmer on low temperature for 20-30 minutes. Add remaining ingredients and simmer until tender. Taste and adjust seasonings if necessary. Sometimes I add in tumeric, cumin, cayenne, paprika, etc. The Young Living Vitality Oils give a tremendous bang for your buck – a very little goes a long way! Serve with parmesan and fresh basil.
And just so you know, it makes enough for a small army. And, it is Salesman approved – yes, even without the sugar, MSG, cornstarch and preservatives, he will serve himself! He is my army, and does not complain about eating this soup day after day. He won’t eat it for both lunch and dinner in the same day; but, he will eat it for at least one meal a day for days. You should make it and enjoy it like we do. Two spoons, or thumbs, up here!
If you are interested in the original recipe, I shared it on October 2008 in a blog post you will find if you click this link: Italian Vegetable Soup.
Enjoy!
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