HEALTHY AND EASY VEGETABLE BEEF SOUP

My Mother in Law Julie Bailey used to make us the best homemade Vegetable Beef Soup. When I would visit on a cold January day she would whip up this one pot wonder, and serve it with some warmed crusty Italian bread. Comfort food at it's finest. My recipe is inspired by my dear Mother in Law, but with a healthy My Change For A Ten twist, with the help of Trader Joe's here in West Hollywood CA.

I am just a little obsessed with Trader Joe's, particularly my neighborhood Trader Joe's. The staff is the best you will ever find anywhere, always there to help and say hello to you by name. It makes me feel like I live in this little idyllic town. When my cat passed away last January one of the amazing staff members gave me a Dragon Plant, which means healing. I actually look forward to reading the famous Flyer, it is so witty and I have to admit I buy into the cute advertisements.

This recipe is so easy and delicious. I skip the warmed loaf of bread but that would be a delicious addition to this one pot meal.

~You will need~

Three tablespoons extra virgin olive oil

One Mirepoix mix of Chopped celery, carrots, and onions

One package diced onions, garlic, and shallots

6 diced red skin potatoes

One small package of extra lean stew meat

Trader Joe's frozen organic foursome

1 large can diced tomatoes

Half package Crimini mushrooms

1 beef broth carton

1 low sodium vegetable broth carton

Basil, sea salt, ground pepper to taste

A dash of crushed red pepper (optional for heat)

Add olive oil to large pot and turn on flame to medium

Saute' shallots, onions, and garlic

Add Mirepoix mix or diced celery, additional diced onions, and diced carrots

After the vegetables cook for a few minutes and become transparent

Add cubes of meat, chopped into smaller pieces

Brown meat

Add 1 can tomatoes

Half packet Crimini Mushrooms

1 package organic foursome or frozen vegetable packet

6 diced raw red skin potatoes

1 carton low sodium vegetable broth

1 carton beef broth

Mix thoroughly and bring to a boil, reduce heat and simmer for 45 minutes to one hour.

Let cool a little and enjoy with oyster crackers, which are not high calorie if you watch your portion.

This soup is so easy.

I absolutely loved this soup, it is a new autumn staple in our home.

I always listen to Big Band music when I cook, especially The Andrew Sisters. I can almost imagine I am cooking dinner for my honey in a small but cozy flat in Manhattan or Los Angeles in the 1940's.

After all, a little Rum and Coca Cola never hurt anyone.

http://www.youtube.com/watch?v=Wm8IuYviEJA

MOM'S VEGETARIAN SPLIT PEA SOUP

My evenings have been very busy with yoga and working out, and walking for an hour a day. I do not always have time to cook daily like I did before, so I look for meals that can last more than a day. I love to cook one pot soups, especially as autumn approaches. One of my favorite go to soups is my Mom's Vegetarian Split Pea. It is a pot of delicious healthy soup, and so simple you could probably cook it in your sleep. You can add whatever extra vegetables you like to the soup, to make it your own. It is high in protein and fiber and low in fat. I do not puree' it, I like the texture in its natural state. I love to have a few crackers with it, it warms me up from the inside out. 

This recipe first came to me from my lovely Mother, for years when I lived in Cleveland, Ohio I was a vegetarian and she would whip up meals for me that would work for my lifestyle. This is one I have learned and adapted as my own, one of many. I am blessed to have such an amazing Mother and teacher, and my husband reaps the benefits as well. 
Enjoy!!
Namaste'
Love and light
Rose

You will need

I bag dried split peas
2 carton of low sodium vegetable broth
1 Mirepoix mix from Trader Joe's ( Chopped up celery, carrots, and onions) If you cannot find Mirepoix mix use one medium onion, 5 celery stalks, and 5 carrots, chopped.
Garlic cloves, I use 5 chopped
Sea Salt 
Ground pepper
dried basil
2 tablespoons of extra virgin olive oil

This is really the easiest soup.

Warm the extra virgin oil for a few seconds in a large pot. Add the Mirepoix mix and the garlic and saute' until translucent. I like mine cooked so I saute' mine for at least five minutes. I flavor the veggies with a bit of sea salt, a generous does of ground pepper and basil. You can add whatever vegetables you like. Sometimes I add kale to my soup.

After the veggies cook, I add the 2 cartons of vegetarian broth, the whole bag of split peas, and I bring it to a boil.

Season it a bit more, and cover and bring the temperature to low and simmer for 45 minutes to 1 hour. Boom, you have soup. It is that easy. Serve with crackers or some warmed whole grain bread from the oven. I skip the bread since I am working so hard on my My Change For a Ten weight loss and I may not be able to have just one slice.
This soup lasts only two days in my house, because my husband eats three bowls at a time.:-)
Manga'