Another great recipe from Danielle Walker. Our Souper Saturdays are a hit!
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We made a few changes along the way. We used the Quick Cooker so less time & a couple substitutions.
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First, prep. I like variegated carrots and I leave the skin on. Chop 3 cups into slices (or shred).
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Next 3 stalks celery. My bunch was small so I used it all.
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Recipe calls for ½ lb yellow squash but we used 1 small bunch baby spinach, chopped.
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Next 2 c peeled celeriac (celery root).
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Next 1 medium yellow onion. I love the onion peeler!
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Dice by knife or food processor.
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4 cloves of garlic.
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4 tbl white vinegar
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2 tbl Italian seasoning, 1½ tsp salt, 1 tbl parsley, 1 tbl cumin, ¾ tsp cayenne, ½ tsp black pepper
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2½ lb ground beef, chicken or turkey. We used organic grass fed beef.
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Cook the meat on the sear setting.
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& vinegar to meat while cooking.
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Cook until no longer pink.
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Recipe calls for 9 c broth, but we used about 4 c beef bone broth.
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Add 24 oz strained tomatoes,
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& 1 (18 oz) can/jar diced tomatoes.
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Mix together. Add ½ c basil if desired.
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Set Quick Cooker to Soup
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Tah dah! Great soup! Has a bit of a kick, too.
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