Recession Proof Soup Recipe

by Bernard from

Recession-Proof Soup
(Originally posted on Diabetes Daily)
2 yellow onions (chopped)
2 cloves garlic (minced)
3 sticks celery (chopped)
2 tablespoons vegetable oil

6 cups beef stock (I use Knorr cubes)
2 large carrots (sliced)
4 medium potatoes (chopped)
1/2 butternut squash (chopped)

1 cup water
1/4 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon fish oil (optional)

Carbs for entire soup: About 150g.
Carb per bowl: About 20g

Sweat the onions, garlic and celery in the bottom of a 6 quart saucepan until the onions are clear. Add the beef stock (I know this means it's not strictly a vegetable soup, you can use vegetable stock.) Then add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes. (the potatoes will be soft.)

At this stage you've a great vegetable soup. Obviously you can use other vegetables in place of squash, but onions and potatoes are important part of the basic taste.

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