This past weekend I had a number of items in my fridge that needed to be used up otherwise they would end up in the green bin next week. So it was time to roll up my sleeves and start cooking. I have not done any real big pots of soup or anything all summer so this was quite enjoyable.
There is something to be said for hanging out in the kitchen chopping, smelling the aromas and just enjoying the experience of cooking. While I know many people that would argue this with me, it is actually one of my favorite past times when I am not working. It also is a wonderful change from sitting at a desk all day.
I love broccoli and beef soup anyway, so even though this was a bit of an experiment as I didn’t use a recipe it turned out beautifully.
Broccoli and Beef Soup
2 FS smart points per serving (one cup). Serves 10
6 oz of lean cooked beef steak Chopped into small thin pieces.
( I had left overs from the night before – intentionally made an extra sirloin steak)
4 cups Broccoli, uncooked
1 Vidalia Onion
2 cloves of garlic, fresh minced
8 cups water
1 cup Celery
1 tsp sriracha sauce
1 tsp ground ginger or 1 TBSP minced fresh ginger.
1 TBSP soya sauce
7 packages of Bovril beef bouillon
1 serving of Green Tea noodles (I bought these from our local bulk barn)
Such easy instructions, mix up everything in the pot except the broccoli and beef and noodles. Heat up the broth until bubbly and the vegetables are tender – approx. 15 minutes.
Add the broccoli and beef, cook for about 5 minutes.
Add the noodles and cook another 5 minutes.
Enjoy your lovely soup. 🙂