Peel a Pound Soup Recipe
Peel a Pound soup recipe is admired by everyone who tried it. It’s not only simple to cook and healthy but also delicious. The presence of vegetables and healthy ingredients make this soup a detoxifying meal.
Ingredients
- 4 teaspoons Chicken bouillon
- 3 ¼ ounces Green onions
- 8 ½ ounces Yellow onions
- 10 ¾ ounces Carrot
- 10 ¼ ounces Celery
- 19 ¼ ounces Cabbage
- 11 ½ ounces Vegetable juice
- 14 ounces Stewed tomatoes
- 26 ½ ounces Lean ground beef
- 4 cups Water, (more as needed later to cover vegetables)
Instructions
- Take all the vegetables and wash them with cool water.
- Chop all the vegetables into small pieces or cubes.
- Boil 4 cups of water and dissolve chicken bouillon cubes into it.
- Take beef, rinse it properly, and add it to the bouillon stock.
- Add all the chopped vegetables, canned tomatoes, and vegetable juice into the stock as well.
- Pour more water into it so that all the vegetables get covered with water and leave it on high flame.
- Keep the flame high till it starts boiling. Lower the flame and cook it till the vegetables get the desired tenderness.
Pro Tip:
- If you want to store the soup for the next 2 or 3 days, keep the vegetables a little bit undercooked. Take a small batch of the soup out of the refrigerator when required.
- Add some water, seasoning, and boil. It will make the soup as if it’s prepared just now. So you can enjoy healthy, delicious, and fresh soup daily with no effort in this way.