Here’s the recipe as it is written on her site. I made a few changes below.
Cover the bottom of a big pot with olive oil and add 1 diced red onion. When onions start to become transparent add 1 lb of grass fed beef and 1 lb of ground pork sausage. Brown meat and season with a little sea salt, and a generous amount of garlic powder, dried basil, dried oregano, and three dashes of cayenne pepper. Throw in 4 sliced carrots, 8 sliced stalks of celery, two big handfuls of green beans, 4 cups of organic free range chicken broth, and 1 can of organic diced tomatoes. Let the soup simmer for about 45 minutes or until veggies are tender.
I used this recipe and I tried it tonight. I love it! Here are my adjustments
- 8 stalks of celery was just.too.much. Seven would have been fine or even six. I think it would have completely taken over the stew had I put all of it in.
- I added in 1 bunch of green onions with all the veggies
- I added pepper
This recipe turned out great. I wish I had tried it before. It was super easy, super fast and made tons of food. It will definitely be enough for a few days of leftovers for us.
Next time I make this recipe, I will..
- Add 2 more cups of broth. I couldn’t this time because I had only bought one container. Just enough for the recipe. I think with more broth, it will be a little more soupy than mine was.
- Add fresh garlic
- Add Emril’s Southwest Essence instead of the spices
- Use Mexican stewed tomatoes…diced. 🙂
We’ll see how that one turns out! I don’t have a picture of the finished product but Sarah has a good one. I may have one to post later. I’m having it for breakfast. Look for it in my “Food. It’s what I eat” album on facebook.
until next time…