Monday, October 18, 2010

Meal In a Bowl Soup

¼ cup EVOO

2 lb. ground beef
1 bunch celery, leaves included, trimmed and coarsely chopped

1 lg onion peeled and chopped

4 lg carrots, peeled and coarsely chopped

1 head garlic, peeled and left whole
1 large acorn squash peeled and chopped
1 head green cabbage (about the side of two hands cupped together) shredded

2 x 15 oz. cans white kidney beans, rinsed and drained
3 C crushed tomatoes
8cups chicken or vegetable stock

1 tbsp sea salt

1 tbsp fresh ground black pepper

2 tbsp dried oregano

2 tbsp dried basil
4 fresh bay leaves


In a large dutch oven or heavy bottomed skillet, place EVOO and heat over med-high. Saute ground beef until no longer pink.

Add celery, onions, carrots and squash. Saute until onions are soft. Add garlic, , shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.

Serve with grated cheese.

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