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“I made this soup for a staff meeting, so the amounts are a little more than a family would need. It's Gluten free and can be made vegetarian if you prefer. You'll notice there are a lot of vegetables in this soup. I used what root vegetables I had in the fridge and they worked together really well.”
READY IN:
1hr 20mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. heat frying pan, add a little oil and heat vegetables just enough to soften them.
  2. add to broth and bring to a boil. Cook for 15 minutes.
  3. dry roast the millet in a frying pan for about 5 minutes, or until they begin to pop. stir very often to keep from burning.
  4. add millet and remaining ingredients and cook for 20 minutes.
  5. brown the beef in a frying pan, add to soup 5 minutes before the end.

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