A hearty, meaty soup perfect for cold winter's nights, and is very quick to make. Left-overs can be frozen and used on days you don't feel like cooking. The seasonings are mostly optional/flexible - use to taste or change for what you have on hand.
Ingredients (to serve about 8 as a main meal):
2 TBSP coconut oil
900-1000g beef mince (prime or premium is best. If using standard mince, drain fat after browning)
2 medium onions, diced
1/2 cabbage, chopped
500g fresh or frozen green beans
1 can butter beans, drained and rinsed
2 good handfuls of chopped parsley
2 jars/cans diced tomatoes (or 10 oz tomato paste for a stronger tomato flavour and colour)
1 TBSP nutritional yeast
3 TBSP tamari sauce
2 tsp garlic powder
3 tsp onion flakes
salt to taste
Kettle full of boiling water
Method:
Melt oil in very large pot. Brown mince, and drain fat if excessive. Add onions, cabbage, beans and parsley. Add enough boiling water to cook veges - they don't need to be covered as they will wilt down. Add rest of ingredients, pouring in enough extra water to make desired soupy consistency (can be as thick as you like). Cook for a few minutes, then taste fluid, and adjust seasonings as needed. Simmer until veges are soft and flavours melded, about 10-15 mins.
2 TBSP coconut oil
900-1000g beef mince (prime or premium is best. If using standard mince, drain fat after browning)
2 medium onions, diced
1/2 cabbage, chopped
500g fresh or frozen green beans
1 can butter beans, drained and rinsed
2 good handfuls of chopped parsley
2 jars/cans diced tomatoes (or 10 oz tomato paste for a stronger tomato flavour and colour)
1 TBSP nutritional yeast
3 TBSP tamari sauce
2 tsp garlic powder
3 tsp onion flakes
salt to taste
Kettle full of boiling water
Method:
Melt oil in very large pot. Brown mince, and drain fat if excessive. Add onions, cabbage, beans and parsley. Add enough boiling water to cook veges - they don't need to be covered as they will wilt down. Add rest of ingredients, pouring in enough extra water to make desired soupy consistency (can be as thick as you like). Cook for a few minutes, then taste fluid, and adjust seasonings as needed. Simmer until veges are soft and flavours melded, about 10-15 mins.