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I miss soup. I had always been a big soup eater, and then I became allergic to mushrooms and lactose intolerant, and that eliminated a lot of soups, at least canned soups. When I had to stop eating wheat, corn, beans, broccoli, and a bunch of other stuff due to IBS, that really put a damper on my soup consumption. I don't dare order soup in restaurants because most vegetable broth is made with mushrooms for that umami flavor, or the soups have wine, or balsamic vinigar, or sulfited dehydrated vegetables or cream or something else that is going to make me ill.
So I decided this winter I was going to make my own soups and bean-free chili. I got started a couple weeks ago and did bean-free chili, tomato basil soup, and butternut squash soup. But then I wanted to make vegetable soup.
I've been really disappointed in my previous attempts at vegetable soup -- I know it sounds easy, but there's this depth of flavor that always missing from my veggie soup, and I wanted something really satisfying. So I started researching vegetable beef soup recipes, and I discovered that there were a bunch of them that started with "first, make a pot roast."
So Saturday I made a 2+lb pot roast in the slow cooker -- seasoned with salt, pepper & garlic, and cooked in 2 cups boxed beef broth, for 10 hours. Then I shredded the meat (took off some of the fat) and put it aside in the fridge and saved the broth from it, adding it to the broth from the short ribs I made Friday. On Sunday morning I skimmed the fat off the two jars of broth and strained the broth through a sieve. Then I put the broth with some additional boxed broth into the slow-cooker, added cubed sweet potatoes, peas, celery, green beans, carrots, half a green cabbage, sweet onion and 2 cans of diced tomatoes, plus 2 TBSPs of Italian seasoning, 2 tsps of chili powder, 1 tsp of season salt. I let it cook about 6 hours, then added the shredded beef and cooked another hour. It was ready in time for dinner last night, and it was fantastic -- and made enough soup to stock the freezer for the winter. I'm so thrilled -- it seems like a great triumph to have a vegetable soup I'm actually proud of.
The tomato basil soup was fantastic also. I made a recipe where I roasted the tomatoes and also made carmelized sweet onion, then threw it into a blender. I like it so much, I'm keeping it all for myself. I know it's mean, but it's that good.
Diet Calendar Entries for 16 October 2017:
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1512 kcal
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Fat: 69.56g | Prot: 91.61g | Carb: 143.02g.
Breakfast: Alouette Creme Spreadable Cheese - Creme de Brie Original, Sara Lee Maple Honey Ham, Jilz Snackers Mediterranean CrackerZ, Green Valley Organics Lactose Free Blueberry Yogurt, Strawberries. Lunch: Beef Vegetable Soup (Canned, Condensed), Lettuce Salad with Assorted Vegetables, Vinaigrette Dressing. Dinner: Green Valley Organics Lactose Free Cream Cheese, Nature's Promise Organic Grape Tomatoes, Kirkland Signature Smoked Salmon, Le Pain des Fleurs Buckwheat Crispbread. Snacks/Other: Raspberries, Blueberries, Pineapple, Think Jerky Sweet Chipotle Jerky, Theo Chocolate Organic Fair Trade Pure 85% Dark Chocolate, Cabot Extra Sharp White Cheddar Cheese, Honeycrisp Apples. more...
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2159 kcal
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Activities & Exercise:
Household Chores/Light - 10 minutes, Weight Training - 20 minutes, Walking (moderate) - 3/mph - 25 minutes, Desk Work - 3 hours, Sitting - 5 hours, Sleeping - 8 hours, Resting - 5 hours and 22 minutes, Clearing/washing dishes - 15 minutes, Walking (slow) - 2/mph - 35 minutes, Cooking in Kitchen - 15 minutes, Driving - 38 minutes. more...
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