(S for Trim Healthy Mama)
Our family likes to eat! One meal I have always had a knack for is soup. Yep. Not so glamorous... but comfy and cozy -- like that favorite pair of fuzzy slippers!
Winter and springtime, I make soup at least once per week, often more frequently... so, for me to say this is "ONE OF MY BEST SOUP RECIPES, EVER!!" is a pretty big deal.
This received multiple, "Licked the bowl clean" ratings. Make sure to use a "smoky" bacon, as it adds, tremendously, to the "charm". This is not a particularly "quick" soup, but is well worth the effort! Left-overs would be wonderful... I think... but this hasn't made it until the next day, so I could be wrong.
1 Pound Hamburger
1 Pound Bacon, diced
4 Small Onions, chopped
4 Large Garlic Cloves (or 6 smaller)
4-5 Celery Stalks, thicker slices
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1/4 tsp Swanson Ultra Himalayan Pink Salt
1 TBS Ground Black Pepper
2 TBS McCormick Dried Garlic Slices
2 TBS McCormick Italian seasoning
1 TBS Curry Powder
1 tsp Turmeric
2 TBS Salted Butter
1/3 C Honeyville Almond Flour
1 TBS Swanson Oat Fiber (optional)
6 C “Organic Better Than Bouillon” Chicken broth, prepared
2 Pounds Broccoli Florets
4 C Shredded Cheese (I use Tillamook Cheddar)
1/4 C Heavy Whipping Cream
Tillamook Sour Cream (to top the soup with)
10. Stir meat mixture in skillet, then turn skillet off. (We want the peppers and celery to remain somewhat firm.)
17. Stir soup thoroughly.