Thursty Thursday|| Everything Soup
Enjoy this heart recipe from my family to yours:
1 tablespoon oil of choice
3 tablespoons ghee butter
1 medium yellow onion (-diced)
24 ounces of meatless ground “beef”
2 tablespoons old bay seasoning
2 1/2 teaspoons extra spicy chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
2 tablespoons tomato paste
2 1/2 teaspoons sea salt
1 tbsp teaspoon ground black pepper
2 cubes not so beef bullion
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1(16 oz.) Can black beans
1 (8 oz.) can tomato sauce
Add more of the above seasonings to your liking
Optional:
Vegan shredded cheese
Vegan sour cream
Green onion garnish
Directions:
1. Add the oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 3 minutes, stirring occasionally.
2. Add the ground beef to the pot. Add in 1 teaspoon of old bay and 1 tablespoon of ghee butter. Cook for 7-8 minutes, until the beef is browned, stirring occasionally.
3. Add the spicy chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and old bay. Stir until well combined.
4. Add the beef bullion, 1 cup of water, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Add more water and half a bullion for a soupy chilli.
6. Remove the pot from the heat. Let the chili rest for 15 minutes
7. Serve and enjoy!
Thursty Thursday everything soup episode