Current eMessage > Recipe > October 2017

Featured Recipe

Fresh Vegetable Soup

Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner

  • 1 pound lean ground beef (90% works well)
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 28 oz. can diced or crushed tomatoes (diced fresh tomatoes could also be used)
  • 5 cups chopped green cabbage
  • 5 ½ cups beef stock (1 box plus 1 can)
  • 2 bay leaves

In a large stock pot, brown ground beef for 5 to 10 minutes, breaking the meat into small pieces as it cooks. Add onion, celery and carrots and saute for 5 minutes.

Add tomatoes, beef stock, and bay leaves. Simmer for at least 40 minutes until cabbage cooks and becomes soft. Remove the bay leaves and serve. Makes 12 cups.

Note: This is a wonderful fall soup to use up the last of those fresh garden vegetables and it is very heart healthy.

Download a printable version

 

Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.

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July 2017
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