“I was at the grocery store looking at the prices of vegetables and decided I would buy all of the things on sale and make a soup out of them!”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs beef
  • 1 12 cups butternut squash
  • 12 head cabbage
  • 16 ounces spinach
  • 1 leek
  • 2 cups beef broth
  • 1 tablespoon chili paste (Plus or minus a Tbsp depending on taste)
  • 1 teaspoon cumin
  • salt and pepper
  • rolls or bagel

Directions

  1. Put beef in large pot and brown.
  2. Add cabbage, spinach, leeks, and Butternut Squash to the pot. (This is when you would add any vegetable - sweet potatoes, onions, carrots, asparagus, any type of squash).
  3. Fill pot with beef broth and water up to the top of vegetables. 2 C of beef broth should suffice for flavor, and the rest can be water. If you prefer a creamy soup you could add milk instead of water.
  4. Add Chili Paste and Cumin.
  5. Bring to a boil, turn to low heat, and let simmer for 1 to 2 hours.
  6. Serve with a roll or bagel on the side.

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