• Natalie

Kitchen Sink Soup?

My mom always told me to make soup with whatever you have left over OR what ever is about to go bad. She was all saving money and food!


So this week I used leftover cauliflower mash from Easter, broccoli, onions, garlic, beans (low carb), beef broth, beef bones, and low carb pasta.


I used the Insta Pot because it makes the most sense. Im able to pressure cook everything and my soup is done in an hour.





Ingredients:

6 cups beef stock (or any you have on hand)

2 packs beef rib bones

2 cups broccoli

2 cups cauliflower mash or just plain florets

1/2 white onion, chopped

5 cloves garlic

1 15 ounce can beans (I use simply balance from Target because they are some what low in carbs, 1/2 cup is 12 net carbs but I use one can for the entire pot of soup

1 cup low carb pasta (I use the spaghetti kind and break it up. into small pieces)

Olive Oil

Salt

Pepper



Directions:


Turn on Insta Pot to Sauté and add 1 tablespoon of olive oil and heat.


Add your onions and garlic and let cook until translucent, about 2/3 minutes.


Add your beef ribs and brown for 2/3 minutes on each side.


Add your beef stock and all your veggies, salt and pepper to taste.


Top of with 1 tablespoon olive oil and close the lid. Pressure cook for 1 hour on medium heat.


Open Insta Pot let cool for 10 minutes.


Remove the beef bones and remove whatever meat you can off of the bones and set aside.


It's time to pull out the emersion blender and give it a whirl for about 5 minutes, making sure the soup is nice and smooth.


Add back in your beef (no bones) and the pasta and close the lid.


Pressure cook on medium for 7 minutes.


Let cool for about 15 minutes before serving.



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