Blackout Beef and Leek Soup

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Serves 4

Ingredients

1 large yellow onion, diced 

4 cloves of garlic, minced 

2 tbsps olive oil 

1 lb. ground beef (ground pork also works great if you take the chinese five spice option) 

2 medium leeks cut into ¼ inch rounds 

3 cups shredded cabbage 

1 1/4 cup carrots, peeled and diced

3/4 cup celery, diced 

4 cups beef broth (Better Than Bouillon preferred) 

2 15 oz. cans of diced tomatoes 

1 tbsp Worcestershire sauce 

1 lemon 

Fresh parsley 

2 tsps Chinese five spice powder (optional) 

1/2 tsp dried basil

1/2 tsp dried oregano 

3 bay leaves

1/4 cup dry red wine (optional)

Note: This recipe is a great base to clear out the fridge. All vegetables work wonderfully. For some extra substance I typically dice some gold potatoes or add in spätzle or whatever short noodle I have on hand.

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Serves 4

Ingredients

1 large yellow onion, diced 

4 cloves of garlic, minced 

2 tbsps olive oil 

1 lb. ground beef (ground pork also works great if you take the chinese five spice option) 

2 medium leeks cut into ¼ inch rounds 

3 cups shredded cabbage 

1 1/4 cup carrots, peeled and diced

3/4 cup celery, diced 

4 cups beef broth (Better Than Bouillon preferred) 

2 15 oz. cans of diced tomatoes 

1 tbsp Worcestershire sauce 

1 lemon 

Fresh parsley 

2 tsps Chinese five spice powder (optional) 

1/2 tsp dried basil

1/2 tsp dried oregano 

3 bay leaves

1/4 cup dry red wine (optional)

Note: This recipe is a great base to clear out the fridge. All vegetables work wonderfully. For some extra substance I typically dice some gold potatoes or add in spätzle or whatever short noodle I have on hand.

Ingredients

1 large yellow onion, diced 

4 cloves of garlic, minced 

2 tbsps olive oil 

1 lb. ground beef (ground pork also works great if you take the chinese five spice option) 

2 medium leeks cut into ¼ inch rounds 

3 cups shredded cabbage 

1 1/4 cup carrots, peeled and diced

3/4 cup celery, diced 

4 cups beef broth (Better Than Bouillon preferred) 

2 15 oz. cans of diced tomatoes 

1 tbsp Worcestershire sauce 

1 lemon 

Fresh parsley 

2 tsps Chinese five spice powder (optional) 

1/2 tsp dried basil

1/2 tsp dried oregano 

3 bay leaves

1/4 cup dry red wine (optional)

Note: This recipe is a great base to clear out the fridge. All vegetables work wonderfully. For some extra substance I typically dice some gold potatoes or add in spätzle or whatever short noodle I have on hand.

Directions

1. Add the onions, carrots, celery and garlic to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (approximately 5 minutes). 

2. Add the ground beef, ground pepper and the Chinese 5-spice and sauté with the aromatics until browned. If you use a higher fat beef, drain some of the fat once the beef has browned.

3. Deglaze pan with the red wine.

4. Now it’s time to get fancy. Grab those chopped leeks, shredded cabbage, stewed tomatoes (don’t ditch the juices),, oregano, basil, bay leaves, your freshly cracked pepper (I use a VERY heavy hand, like 20 cranks of a pepper mill, but don’t feel any pressure), the beef broth and Worcestershire sauce. Stir everything to combine.

5. Place a lid on your pot, crank that heat up to high, and allow your soup to come to a boil. Once we’re boiling, turn the heat down and allow it to simmer for about 30 minutes, or until your veggies are very soft.

6. Add another ¼ cup splash of dry red wine if you desire. Drinking the rest of the bottle is entirely optional. 

7. Remove bay leaves.

8. Taste the soup and add salt or more of the other spices if you need (I do not add salt when using Better than Bouillon but you may need to depending on your broth). 

9. Use a spoon to break any big pieces of tomato into smaller pieces. Cut your lemon and squeeze a generous amount of lemon juice into the soup. 

10. Throw in a handful of chopped fresh parsley, add boiled noodles if you’re including them, and stir everything to combine. 

11. Give it one final taste, make any needed adjustments, and serve with more fresh parsley.