Sometimes it is cold  and sometimes you just want soup. For either occasion these are great, but I will warn you; these do take some time to create. In the end it is all worth it though. 

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Hamburger Soup   

Best made in a crock pot


8 servings

1 lb Ground Beef

1 Cup Pearled Barley

2 Cups Chopped Carrots

1 Cup Chopped Mushrooms

1 Cup Chopped Onion

2 Chopped Jalapenos

2-3 cloves of Garlic

1 Can Diced Tomatoes

1 Can Corn

2 – 3 Bay Leaves 

Pepper & Salt

6 Cups Water


Brown the beef in a frying pan. Add onions, mushrooms and jalapenos and cook until the vegetables are beginning to crisp.

Add tomatoes, corn, carrots and water to crock pot. Add beef and vegetables when they are done cooking. Then add the Bay leaves, you want to cook the soup until the barley seems to dissolve into it. This takes about 6 hours in a crock pot. Make sure your carrots are soft and serve.

 Coconut Curry Soup with Beef and Rice   


1 to 2 lbs of Beef (depending on how hearty you want it)
3 Cups of Cooked Long Grain Rice
5 Carrots thinly sliced lengthwise
2 Medium Zucchini thinly sliced lengthwise
4 Large Cloves of Garlic chopped
1 Onion diced
5 Green Onions thinly sliced
1 Cup of Mushrooms thinly sliced
1 1/2 Cups of Red Cabbage chopped
2 Tablespoons of Coconut Oil
1 Tablespoon of Hot Curry Powder
1/2 Tablespoon of Chili Powder
1/2 Tablespoon of Cumin Seed
2 Teaspoons of Ground Turmeric
1 Medium Piece of Ginger Root minced
1 Lime ( juice)
1/2 a Bunch of Cilantro
2 Tablespoons of Liquid Soy Seasoning or Tamari
1/2 a Bunch of Parley
1 Carton of Coconut Milk (500ml - 1L)
1 Beef Bouillon Cube
Salt and Pepper (desired amount)
Sesame Seeds
Quinoa Flour
* Can always add more spices for desired taste


Brown ground beef in large pot with coconut oil. Add garlic, ginger and onion and cook in until onion is clear. Add zucchini, carrots, cabbage, mushrooms and coconut milk. Put the lid on and let the vegetables soften. Add about 6 cups of water, liquid soy seasoning or tamari and beef bouillon cube and stir. Add all spices and half portions of both cilantro and parsley. Add the already cooked cups of rice to soup. Let the soup simmer for a few minutes and thicken with flour. Serve in bowls and garnish with remaining cilantro and parsley. Also top with sesame seeds, salt, pepper and lime juice. Serves about 6 to 8 portions.

 Spicy Taco Beef Soup   


1 Avocado

4-5 Corn tortillas

1 cup chopped Cilantro

1 lb Ground Beef

1 cup chopped onion

1 cup chopped mushrooms

1 can diced tomatoes

2 – 3 fresh tomatoes quartered 

2 Jalapenos quartered

3 cloves of garlic whole

3 cups water

Cumin – Tablespoon

Paprika - Tsp

Chilli Power – Tablespoon


Bake garlic, fresh tomatoes and jalapenos for 20 minutes at 350. Puree after baking with canned tomatoes. Add to soup pot with water

Brown beef and add onion and mushrooms as well as cumin, paprika and chilli powder, cook until it is starting to crisp on the outside then add to soup pot

Simmer for 20 minutes

Cut tortillas into strips and fry in a pot with ½ inch of canola oil until crispy. You are essentially deep frying them so the oil needs to be hot; fry until light brown and crunchy. Remove from oil and sprinkle salt and chilli powder on top. 

Ladle soup and Garnish with sliced avocado, Cilantro and Crunchy Tortilla strips.
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