Ginger beef & veggie soup

I brought a leftover roast beef to a boil, then simmered for 2 hours with some garlic powder and dried onion. Then I diced the (now insanely tender) meat up and added 3 grated carrots, half a finely chopped onion, powdered ginger to taste, along with 1 tsp of chopped garlic and a generous squirt of Braggs soy sauce to the broth. Boiled then simmered for 30 minutes and then added a handful of brown rice noodles to cook for an additional 10 minutes.

De-freaking-lish!

Vitamin Soup

VITAMIN SOUP
courtesy of a mom on a website I frequent....

2 Onions diced
1 Large Zucchini
3 Carrots peeled and sliced into wheels
3 Sweet potatoes
1 Bunch Kale, chopped
about 4 cups soaked Navy Beans
Organic Vegetable pasta

Sautee the onions, carrots, zucchini, and yams in a generous amount of olive oil... then add water (depending on how thick you want your soup/stew) add chopped kale and navy beans and boil for at least 3 hours. Salt and Pepper to taste.

When you're ready to serve it boil the pasta separately then add it into the portion you are using otherwise it will soak up all the soup and turn really mushy. This turns out to be a thick, hearty - put some Parmesan on top for extra flavor. It's such a healthy mix of veggies and you sneak in the dark leafy ones for calcium!!!

This also freezes well if you batch-cook