Hamburger Soup

Hamburger Soup

  • Servings: 10 of 1 cup
  • Difficulty: Easy
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Cold weather is upon us. Comfort food is a must. I love seeing the leaves turning colours, cooler nights for sleep, but salads get pushed aside for cozier foods. Here is one of them.

Ingredients

  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 4 garlic cloves or 1 tsp of garlic powder
  • 19 ounce can (540ml) of chopped tomatoes
  • 10 oz can (284 ml) tomato soup (preferably sodium reduced)
  • 1 tsp worchestershire sauce
  • salt and pepper to taste
  • 4 cups of low sodium beef broth (I use campbell)
  • 3 medium carrots peeled and sliced (relatively thin)
  • 1 cup chopped cabbage

Directions

  1. In a large pot or dutch oven, brown the meat and drain off excess fat.
  2. Add onions and garlic and cook on low heat until onions are tender.
  3. Add tomatoes, tomato soup, worchestershire sauce, salt, pepper, and broth.
  4. Bring to a boil, cover and simmer for 30 minutes.
  5. Add the vegetables and simmer for an additional 30 minutes.

Nutrition Per Serving

  • Calories 122
  • Fat 4.8 g
  • Sugar 5 g
  • Carbohydrates 8.5 g
  • Protein 11.2 g
  • Fibre 1.7 g

This is an easy soup that is both nutritious and low calorie. It can be served as an appetizer or as a main course. We had it as a main course and it made 6 bowls. You can serve it with a nice sunflower and flax seed bread (see recipe), white bread (see recipe) or country biscuits (see recipe).

Overall, it was a nice comfort food for a cooler night. If you want it spicy, you can add a little cayenne pepper to taste. You can add extra veggies like frozen corn. Possibilities are endless, so have fun and make it your own.

Ginger Beef and Broccoli Stir-Fry

Ginger Beef and Broccoli Stir-Fry

  • Servings: 4
  • Difficulty: Easy
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This recipe is well balanced. You have your protein. You have your veggies. You get to decide how spicy you want it and you choose your starch.

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Ingredients

  • 1 lb inside round beef
  • 2 tbsp of cornstarch
  • 4 tbsp of soya sauce
  • 1 tsp of hot pepper sauce
  • 1 tsp of sesame oil
  • 2 tsp vegetable oil
  • 1 large onion sliced
  • 3 garlic cloves minced
  • 2 tbsp minced ginger root
  • 6 cups of broccoli pieces into bite size about 1 lb
  • 1 cup water

Directions

  1. In a bowl, mix 1 tbsp of cornstarch, 2 tbsp of soya sauce, hot pepper sauce and half the ginger. Stir in beef strips to coat and let stand for 10 minutes.
  2. Sauce: in a small bowl mix 1/2 cup of water, remaining cornstarch and soya sauce and set aside.
  3. In a wok, heat 1 tsp of oil over high heat and stir fry beef, in two batches until browned. Set aside.
  4. Reduce heat to medium-high. Add remaining oil, stir-fry onion, garlic, and remaining ginger for 1 minute. Stir in broccoli and water. Cover and steam for 3 minutes.
  5. Return beef to the pan. Stir in sauce, bring to boil, stirring to coat beef well.

Nutrition Per Serving

  • Calories 273
  • Sugar 3.2 g
  • Carbohydrates 12.7 g
  • Protein 12.3 g
  • Fiber 2.8 g
  • Fat 20.6 g

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This recipe is not overpowering in spice or very spicy. You can adjust as you need. This was the original recipe. I add about a teaspoon of crushed chilli peppers to step 1. Your starch is your choice. I served with 1/2 cup cooked rice but you could serve with a small tortilla or pasta or noodles. You can try it a different way every time. So have fun and make it your own.