I've discovered that soups are a great way to eat more vegetables while taking GLP1 meds and my appetite is compromised. I find that if I do think of something good to cook for supper, by the time its on the table I no longer want to eat it, BUT I do have to feed a family, so soups are a super multi serve meal.
This recipe makes close to four quart containers and since there are only two of us, I can divide remainder into three 1 quart deli containers (Amazon) for the freezer, so I can ‘not eat’ soup three more times.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons paprika, use the regular sweet version, not smoked
2 medium carrots, grated
1 small head cabbage, cored then cut into 1 inch dice
One 25 ounce can crushed tomatoes
32 ounces beef stock, I use College Inn brand @Walmart
1 envelope, Lipton Onion Soup Mix
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 cups sauerkraut - I use Bubbies brand and save half jar remaining for hot dogs
Sea salt and cracked black pepper
Parsley for garnish
1 cup cooked rice - optional - add just to the soup you are serving, not to soup you are freezing.
Instructions
In a large pot, heat olive oil, brown the ground beef, add the onions and garlic, cook until softened and translucent.
Stir in the paprika, carrots and cabbage, and sauté 2 to 3 minutes. Add the crushed tomatoes, beef stock, onion soup packet, brown sugar, Worcestershire sauce and sauerkraut. Bring to a boil, reduce heat and simmer until cabbage is softened but has some texture remaining, about 1 hour. Taste and adjust for seasonings.
After I pack up portions for the freezer, I add a pouch of Uncle Ben's Ready Rice and add to heat up just before serving.