This hearty Beef and Tomato Vegetable Soup is packed with flavor, veggies and protein. Everything you crave all in one healthy bowl!
My sister in law sent me a pin of this recipe that she made and loved recently and I couldn’t get it out of my mind, it looked like my kind of soup. Of course, I don’t usually have the ingredients I need to make recipes when I’m ready to make them – let’s just say that I’m a natural and determined improviser when I’m hungry or in the mood to cook.
This Beef and Tomato Vegetable Soup is the perfect example of using whatever ingredients you have on hand to make something delicious and good for you too.
I have been swooning over all the pretty Swiss chard I’ve been seeing in the grocery store and decided to add it to this soup. Swiss chard reminds me of my grandpa, he introduced it to me from his garden – he grew a ton of it every summer. I love how versatile it is, I tend to treat it like I do spinach or kale by adding it to soups like this or simply sautéing it as a side dish.
To prepare swiss card, simply fold longways and cut away the leafy part away from the stem. From there you can roll up the large chard leaves and slice into ribbons. Chop the stems separately. (Check out this post for a visual graphic on how to prepare swiss chard!)
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The post Beef and Tomato Vegetable Soup appeared first on Aggie's Kitchen.
My sister in law sent me a pin of this recipe that she made and loved recently and I couldn’t get it out of my mind, it looked like my kind of soup. Of course, I don’t usually have the ingredients I need to make recipes when I’m ready to make them – let’s just say that I’m a natural and determined improviser when I’m hungry or in the mood to cook.
This Beef and Tomato Vegetable Soup is the perfect example of using whatever ingredients you have on hand to make something delicious and good for you too.
Cooking with Swiss Chard
I have been swooning over all the pretty Swiss chard I’ve been seeing in the grocery store and decided to add it to this soup. Swiss chard reminds me of my grandpa, he introduced it to me from his garden – he grew a ton of it every summer. I love how versatile it is, I tend to treat it like I do spinach or kale by adding it to soups like this or simply sautéing it as a side dish.
To prepare swiss card, simply fold longways and cut away the leafy part away from the stem. From there you can roll up the large chard leaves and slice into ribbons. Chop the stems separately. (Check out this post for a visual graphic on how to prepare swiss chard!)
(more…)
The post Beef and Tomato Vegetable Soup appeared first on Aggie's Kitchen.