Purifying Mincemeat Soup - Prepared in No Time

Sep 18, 2018 by apost team

Do you wan to lose a few pounds? Of course! But you should get to eat tasty things while doing it!

This recipe will melt the fat from your hips without you feeling hungry or feeling guilty after eating.

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On the contrary: with this soup, you can declare a war on your extra weight!

It is best to cook this soup the day before your diet begins. This way you can concentrate on losing weight while on the diet. Since this recipe makes six portions, you can prepare it in advance for easy meals. If you do not want to prepare that much, you can always just reduce the ingredients.

For preparation and cooking, you should expect this recipe to take about an hour.

For six servings you need:

-2 big or 3 medium sized onions

-2-3 cloves of garlic

-2 celery stalks

-24 oz chunky, peeled tomatoes

-2 medium sized zucchinis

-2-3 carrots

-1 can of chickpeas (9 oz can)

-21 oz lean minced beef

50 oz (6 cups) vegetable broth (preferably low sodium)

-2 teaspoons olive oil

The nutritional value per serving: 234 calories, 6g fat, 17g carbohydrates, 28g protein

Now let's cook the soup:

1. Prepare all of the ingredients

The garlic cloves and onions must be peeled and diced finely, but the onions may be cut larger. The carrots should be cleaned or peeled and cut into thin slices. After washing the zucchini, cut it into thicker slices. Rinse the chickpeas thoroughly and drain them using a colander.

Cooking

Pour the olive oil into a big pot and turn on the stove to start heating up the oil. Add the beef. The meat must be seared until it is thoroughly cooked but not crispy. Once it has reached this point, you can remove the pot from the stove to put the meat in a bowl.

The sliced and washed vegetables must now be cooked in the pot over medium heat. It is important to stir and move them around often to avoid uneven cooking and even burning. The toasting aroma is very important for the taste and should be taken seriously!

If the vegetables are cooked evenly and well browned, you can pour in the vegetable broth and 2 cups of water slowly over the vegetables. Then add the tomatoes. Give the pot a good stir, then bring the mixture to a boil and add the chickpeas and the cooked meat into the pot. Once the soup has reached a boil, lower the heat so that it can simmer for about 30 minutes..

3. Get creative while you wait

Get inspired by your spice rack! Pull out everything that will go well with your soup.

Paprika, caraway, basil, marjoram or oregano, thyme, turmeric, ginger powder, cayenne pepper - whatever comes to mind and seems tasty to you! When the 30 minutes is up, add some salt and pepper if necessary. You can flavor the whole pot of soup with your chosen spices or you can split the soup into portions once it's done cooking and try different combinations of spices in each.

Storing

In order to store the soup properly, you must let it completely cool first. You can put the soup into single serving containers in the fridge once you have let it reach room temperature. It is usually better to split the soup into individual serving containers so that you don't have to reheat all of the soup every time you want a bit.

Do you want to try this recipe? Show your friend this recipe! You two can have a fun cozy evening in and cook together!