Fennel Soup


  • 12 cups water
  • 5 teaspoons low sodium chicken base or bouillon
  • 1 pound fennel chopped
  • 10 stocks celery chopped
  • 1/2 pound chicken
  • season to taste I prefer organic no salt seasoning from cost-co)
  • let boil 15 minutes, enjoy

Very Spicy Beef Mushroom Soup


  • 3.5 Ounce Beef Strip Cubed
  • Sliced Mushrooms
  • Diced Celery
  • Ms. Dash Spicy Seasoning
  • 1 Teaspoon Low Sodium Bullion
  • 2 Cups Boiling Water

                 Add 2 tablespoons water to bottom of quart-sized pot. 
                 Braise beef until brown adding a few shakes of Ms
                 Dash.  Stir well so that beef absorbs the spices.  Once
                 brown, add celery and mushrooms and sauté (add more
                 water if needed).  Add a few more shakes of Mrs. Dash
                 and stir to coat.  While sautéing, dissolve bullion in
                 2 cups boiling water.  Add to veggie/beef mix. Boil for approx.
                15 minutes, then turn to low until meat is tender.  Amount of Ms. Dash 
                will determine how spicy soup ends up being. ~5 shakes will = 5 stars!
 
 

STEAK SOUP
 
  • 10 cups of water
  • 1 tablespoon of better than bouillon
  • 1 whole package of miracle rice
  • 2 diced up cucumbers
  • 6 diced up celery sticks
  • 10.5 oz of steak cuts (cut all visible fat off, and wash)
  • 3 cups of onion (any kind of onion, or vegetable on HCG menu)
  • 1 garlic clove (can use more garlic if needed)
    • Put everything into a crock-pot (add water if need) cook for 2 to 4 hours,
      on high.  You have 3 serving

 

Blocked Beef Stew
 
 
  • 1 package stew beef, cubed
  • 1 teaspoon Better than Bouillon, beef flavor
  • 8 c. water
  • 2 c. sliced mushrooms
     
     
            Combine all ingredients in crock pot in the morning
            and it will be ready to eat by lunch time.