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 [email protected].

Return to current eMessage
MACC Challenge

Recipe archive

September 2017
Philly Bars

August 2017
Pizza Witches

July 2017
Corn Dip and the Best Bean Dip Ever

June 2017
Easy Breakfast Casserole

May 2017
Chocolate Chip Cheeseball

April 2017
Cream Cheese Mints

March 2017
Lemon Lasagna

February 2017
Decadent Chocolate Cake

January 2017
Lori’s Cheesy Potatoes

2016 Recipes

December 2016
Cherry Almond Muffins

November 2016
Pumpkin Snickerdoodles

October 2016
Caramel Pecan Brownies

September 2016
Caramel Apple Snack Mix

August 2016
Cheesy Chicken Alfredo

July 2016
Tender Shredded Beef

June 2016
Lemon Blueberry Bread

May 2016
Lori’s Chicken and Biscuits

April 2016
Fudge Swirl Cheesecake

March 2016
Peanut Butter Pudding Cookies

February 2016
Vegetable Soup

January 2016
White Cheese Dip