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.

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