Anyway, so lots of good things, and it hasn't been too difficult to incorporate this challenge into our daily lives. Except for the food. It's taken a lot more planning, thought and prep into preparing our meals than I expected. We can't have very much sodium, so that eliminated a lot of my pre-mixed spices. We can't have dairy (so no butter or creams), starches or carbs. Soooo... it's been interesting to find food that we really like to satisfy our cravings for the fatty savory food that we've been missing.
One of my favorite foods, especially in the winter time is soups and stews. In fact, a new house doesn't feel like home until I've made a pot of beef and veggie soup in it. In the past, I've come to love my soup with beef stew meat (very fatty) and I open cans of all sorts of veggies, including corn and potatoes, and dump them in. I season it with a ton of stuff (all high in sodium) and end up with a delicious soup, that you think might be healthy, but really isn't.
Which brings us to this post. Because Saturday I decided to make some soup and do it a new healthy way. And honestly, Joey and I loved it so much, I think we'll do the healthy soup from now on! And because I'm a giver... I wanted to share the recipe with y'all so you can have some "skinny soup". ;) It's packed with flavor, but not in sodium. It has tons of veggies, but no carbs. And it's made with mostly fresh veggies, instead of mostly canned veggies loaded with preservatives and who knows what. And it's made with lean meat, not fatty stew meat. Although honestly, you could skip the meat altogether and just do it vegetarian style. Seriously, it's that yummy.
2 c. chopped baby carrots
3 c. chopped zucchini
1 lb. browned extra lean beef or turkey (optional)
1 c. dehydrated minced onions
1 1/2 c. chopped celery
1 can no salt-added green beans
2 cans no salt-added tomatoes
1 can of beans (I had to use ranch style beans because that's what I had, but next time I'm using kidney beans)
and any other spices you might like
Brown the meat in a skillet. Add garlic powder, onion powder, sea salt, black pepper, and I added some red chili powder for an added kick.
Fill a pot 1/3 of the way full with water and put it over heat.
Add all of your veggies and your browned meat to the pot. Add more water to make your pot 2/3-3/4 of the way full.
Bring to a slow boil and then let it simmer for a couple of hours.
I usually taste it a few times while it's simmering until I get the spices just right. Sometimes I add more chili powder, or sea salt, or garlic powder until it's juuuuust right.
Eat it whenever you're ready.
I let ours simmer half a day before taking it to a friend's house for dinner. It was thicker and more flavorful by then. We didn't eat it at all on Sunday, but we finished it off on Monday and by then it was almost like a chili! So yummy! I know some people like to be very precise when they cook and know exactly how much garlic powder and sea salt and stuff to add, but I like to add it as I go so I don't over use.
Another great thing about this soup is you can use what veggies you have. Avoid potatoes and corn to keep out the starches, but if you have cabbage or bean sprouts, throw those in!
And speaking of soup...
What is your favorite soup or stew?