FMD Phase 2 RECIPE: Beef, Leek and Mushroom Soup, AMP'D UP
Moving along on the Fast Metabolism Diet, and I have to admit one of the things that's pretty tough is the whole no oil/fat thing for phase 1 and 2. This recipe in the book looked like a winner for my family. It had all the flavors that even my picky daughter would enjoy. But I wanted to use the meat as a way to cook the vegetable base in the juices/fat from the meat-seeing as I couldn't use oil. I thought this would richen the flavor.
The recipe in the book had all the ingredients thrown in a slow cooker after browning the meat. I made this on a Sunday when I was making a ton of other meals for the diet, and my slow cooker was being taken up by oatmeal. So I needed to make this in a giant stock pot. It worked out great!
Below is the adapted recipe, and I would admit that cooking some of the vegetables in the meat juice made the soup extra delicious.
Beef, Leek and Mushroom Soup, AMP'D UP
2 lbs. boneless, lean stew beef
4 cups organic vegetable broth
4 cups organic beef broth
3 cups chopped kale (ribs removed)
2 cups baby spinach, roughly torn up
2 cups sliced mushrooms
1 medium leek, white parts and some tender green, chopped up (around 1 cup or so)
1/4 cup red onion, chopped
1 Tbsp. minced garlic
1 Tbsp. salt
1/2 tsp. ground pepper
In a large stock pot, brown the stew meat in batches over medium heat until no longer pink. Transfer browned meat to a plate and continue until all browned. To the brown bits and juices, add the onion and garlic, and splash of water. Cook until beginning to soften, splashing water if things are beginning to dry up and brown up too fast. Scrape the bottom as you cook the vegetables.
Next add the leeks and soften, scraping the bottom.