11/23/15

Very Veggie Hamburger Soup

I know, veggies are good for us right? But seriously, how many salads can a person be expected to eat in a week. I like one about once every other week, and prefer my veggies in liquid form. Raw, in smoothies or cozy and comforting and warm in a soup. But spinach soup? Oh, gag! Asparagus soup? Just wrong! Pea soup....no thanks. Quite a quandary left when the thought of any veggies aside from roots or select squash make me queasy. Never fear, Blendfresh is here! I love how I can veggie up my soup and drink my hamburgers.  I love this easy recipe that has everything I love on or with my sandwich, even the ranch, but hold the pickles.



Hamburger Soup

1/2 lb ground beef
1 carton 32 oz  beef broth
1 8 oz can  tomato sauce
1 4 oz can  tomato paste
1 sweet potato, peeled and diced
2 large carrots, peeled and diced
2 medium potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, pressed
1 T ranch dressing mix
To really veggie it up, add 1 scoop each of Blendfresh Red, Orange, and Green Fruits and Veggies

Brown the beef, onion and garlic in a large heavy pot or pressure cooker. Once the meat is browned, add the remaining veggies, broth, and tomato sauce and paste. Finally add 36 more fruits and veggies with one scoop each of Red, Orange, and Green Fruits and vegetables.



Put a lid on the pot and bring to a boil, then simmer for 20 min until the potatoes are tender. If you are using a pressure cooker, bring the pressure up and cook for 10 minutes.

Serve with a salad, or if you are like me, you have enough veggies in the soup, thank you very much. So add a roll slathered with butter.

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