These loaded soups should do the job.
Warming robust soup
1 lb. lean ground beef
1 15-oz. can tomato sauce
1 14.5-oz. can diced tomatoes with garlic and onions
3 C beef broth
1 C cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
kosher salt and freshly ground pepper, to taste
Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside. Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers. Season with oregano and basil and add in bay leaf. Cover slow cooker and cook on high for 3 hours or on low for 6-8. Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.
Stuffed pepper soup
1 TBS olive oil
1 lb. ground beef
3/4 C chopped onion
1-1/2 tsp. garlic minced
salt and pepper to taste
1 red bell pepper cut into 1/2 inch pieces
1 green bell pepper cut into 1/2 inch pieces
1 14.5-oz. can petite diced tomatoes
1 15-oz. can tomato sauce
1 14.5-oz. can beef broth
2 tsp. Italian seasoning
2 C cooked white rice
2 TBS chopped parsley
Heat olive oil in a large pot over medium high heat. Add ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes). Add onion to pot and cook for 4-5 minutes or until softened. Add garlic and cook for 30 seconds. Season beef and onion mixture with salt and pepper.
Add bell peppers to pot and cook for 2-3 minutes. Add tomatoes, tomato sauce, beef broth and Italian seasoning to pot; bring to a simmer. Cook for 15-20 minutes or until peppers are tender. Stir in rice and season soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
1 rotisserie chicken, deboned and diced
4 tsp. chicken base found by bouillon in grocery store
2-3 chicken bouillon cubes (optional)
2 cooked potatoes, cubed
9 oz. frozen peas and carrots
1 TBS garlic, minced
1 onion, diced
1/3 C butter
1/4 C flour
1 C chicken broth
4 C heavy cream
1 pinch nutmeg
1/2 tsp. black pepper
salt to taste
In Dutch oven, sauté onion and garlic in butter for about 2-4 minutes, or until tender.
Sprinkle flour over onion and stir to create a roux.
Add in chicken base, chicken broth, bouillon cubes (if using), and heavy cream. Stir until combined.
Add chicken, potatoes, nutmeg, pepper, salt, and peas/carrots stirring to combine. Heat thoroughly. Serve with parsley on top.
Dr. Oz says rubbing coffee grounds on your naked body parts helps remove cellulite. Apparently you can’t do it in Starbucks and … now the cops are here.
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(Melanie Behrens – firstname.lastname@example.org)