This recipe is graciously stolen from Colene at allrecipes.com.
46 oz. Campbell’s tomato juice (SCD Approved)
1 pkg frozen carrots
1 pkg frozen green beans
1 pkg frozen peas
1 pkg frozen cauliflower
1 stalk celery
1/2 lb mushrooms
1. Chop any ingredients you want to add that are not frozen: celery, onion, mushrooms, etc.
2. In a large pot over medium heat combine the tomato juice, water, mixed vegetables, Italian spices, salt and pepper to taste. Allow to simmer for 30 minutes.
Lauren loves this soup. It is easy, quick and delicious. Perfect for a cold day. Add a slice of cheddar on top when serving and boy oh boy watch out! You can substitute different veggies of your choosing and can easily downsize this recipe if you want something even quicker. So good. So good.
Total Time: 35 minutes
Prep – 5 minutes
Cook – 30 minutes
The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
Total Time: 4 hours 27 minutes
Prep– 7 minutes
Cook– 4 hours
Cool/De-bone– 20 minutes
Yield: 15 servings
This recipe inspired and derived from Lauren’s Pop’s Hash, the concept of Hamburger Helper, and the new genre categorization by Rachael Ray.
*What’s thicker than a soup and thinner than a stew… STOUP! Thanks Rachael Ray for our new genre!*
1.5 lbs. ground beef (80/20)
4 large portabella mushrooms, cut into 2 inch chunks
handful of baby carrots
15 sprigs of fresh chives, chopped
3 springs oregano, leaves only
16 fluid ounces tomato juice (we used three small cans of Campbell’s)
salt and pepper to taste
1. Begin cooking ground beef with salt and pepper in large skillet.
2. Once meat is browned add in tomato juice, chives, oregano, mushrooms, and carrots into skillet and let simmer with lid for 20 minutes.
Lauren liked this more than I did. If I would change anything, I would use half and half tomato juice and SCD ketchup to give it an extra twang from the vinegar. Or maybe I would just add vinegar… or Tabasco sauce… hmm…
Total Time: 40 minutes
Prep – 10 minutes
Cook– 30 minutes
Yield: 6 servings