Historically, Sunday is a pretty productive day for me, but I’ve gotten pretty out of habit as of late. Today, I got my groceries early and I’m settling in for some good music and meal prep with a little blogging on the side. Not too shabby, eh?
I love time alone, so it’s a pretty good day in my house with my husband asleep after a 12 hour overnight shift and my MIL at church. Don’t get me wrong, I love folks, but I also love being alone and doing my own thing. I don’t get that a lot and I’m sure you don’t either. So, with Weezer’s Teal Album blasting and my precious robot vacuum (Vac, as we affectionately call him) doing a lot of the work for me, I’m working on lunches for the week and a HUGE pot of super healthy veggie soup.
Most of y’all know that I am pretty adamant about healthy eating and fitness (says me as I grab my stomach and jiggle it at you), so I’m always on the search for some tasty alternatives to my favorites. Soup/stew/chili/etc., is my winter staple and I live my entire life for a good beef vegetable soup. Naturally, the way my Granny and Mama made it had big chunks of yummy white potatoes, 70/30 ground beef, and it was positively amazing. Honestly, I’d fist fight you for a bowl of soup cooked by either of them, but my ever-slowing 32 year metabolism demands that I do a smidge better than 70/30 ground beef. Unfortunately.
With that in mind, here’s my take on a classic — I hope you enjoy!
Gimme All the Veggies Macro Friendly Vegetable Beef Soup
16oz 93/7 Ground Turkey
16oz 93/7 Ground Beef
2 15oz cans No Salt Added Petite Diced Tomatoes in Tomato Juice
1 28oz bag Pictsweet Frozen Veggie mix (I reckon you could get just about any mixture you want! I got green beans, carrots, celery, corn, and peas)
1 68oz bottle of Low Sodium V8
Yup, you read that right — 5 ingredients, basically. Did I mention how freakin’ easy this soup is?!?!?!?!
First, I use a 6 quart stock pot and I brown my ground turkey and ground beef in the bottom of the empty pot. Why dirty up another pan?! I’m not draining that beef or turkey, I want that yummy flavor all in that soup, y’all! While the beef and turkey are browning, I use sea salt, black pepper, and Tony Chachere’s Creole Seasoning (buy it in bulk, marry it, live it) to taste because I am that cook you hate that never measures anything and I am so sorry for who I am. Use all of the above generously, do not be shy. This is a good time to add any additional spices that compliment this dish — garlic powder if you wish (fresh garlic? go wild!), parsley, cilantro, bullion cubes, whatever. This soup is your oyster, spices are your medium, work that art baby!
Next, dump both cans of petite diced tomatoes and stir that goodness in with the ground beef and turkey. Heck, let it pop and crackle and boil a little. Add some more seasoning, honey. Live your life.
Then, cut open those frozen veggies and dump them right on top of that delicious mixture of meat and tomatoes, frozen and all. They’re going to get tender when the soup simmers, no need to worry!
Finally, my secret ingredient to all of my tomato based soups and chilis – Low Sodium V8 Juice. Each serving has 2 servings of veggies! Run, do not walk, and start putting this liquid gold in your dishes! At that point, you’re going to be close to the top of a 6 quart pot, but not quite. I use a little water to get as close to the edge without being too obnoxious and making a mess. Stir gently (it will splash out aggressively at you) and let the entire pot come to a gentle boil. Move to a very low simmer and let that puppy sit for the next 2 or 3 hours!
Ok, ok, now the most important part! I don’t really math, but I’m pretty sure these numbers are spot on in accordance to this soup making 24 1 cup servings in 6 quarts (omg, kill me). So, with that in mind, 1 serving is TWO standard 8oz measuring cups.
Calories – 155g
Fat – 5.5g
Carbs – 17g
Protein – 18g
What I’m telling you is this — YOU TOTALLY HAVE ROOM FOR CRACKERS AND/OR A GRILLED CHEESE WITH THIS SOUP.
You’re all welcome. I will lap up your praise and admiration.