I've written before on feeding an meat eater while being a vegetarian... and (quite frankly) it's a little bit of work to keepus both well-fed and happy.
Yesterday, we both sat down to a lovely lunch of Vegetable (Beef) Soup and a side that took me about 15 minutes of prep time and was customized to everyone's liking!
You'll only get two pots and one cutting board dirty (and two bowls of course!), but remember: always work veggies-to-meat with your knives and cutting boards.
I put chard and extra tomatoes in mine...beef and next-to-no tomatoes in his. It's a great way to customize a meal without making a mess!
His and Hers Vegetable (Beef) Soup
- 2 T olive oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 T thyme
- 1 T rosemary
- 1/2 T black pepper
- 4-6 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large russet potato, cut into 1" cubes
- 1/2 cup fresh or frozen corn kernels
- 1 can diced tomatoes
- 2 cartons vegetable broth
- 2 Bay Leaves
- 1 can kidney beans, rinsed and drained
- 1 cup fresh green beans, chopped to about 1"
- 1/2 lb beef stir fry strips
- 1/2 cup of chopped swiss chard or kale
Plan of Attack:
- Heat olive oil in a skillet, then add the onions. Saute for 1 min, then add in garlic and herbs and saute for 1 min more.
- Add next 5 ingredients and saute for about 1-2 minutes, then add tomatoes, vegetable broth and bay leaves.
- Bring to a boil, then reduce heat and simmer for 10 min.
- While your soup is heating, get a second soup pot and heat 1 T olive oil. Add beef and quickly sear until no pink is visible.
- Add your green beans to the large pot and CAREFULLY pour 1/2 of your simmering soup into the pot with the meat and bring both pots back to a simmer for 5 more minutes. (make sure you have one bay leaf in each pot)
- Add 1/2 can of kidney beans and swiss chard if desired to each pot and simmer 5 minutes more.
- Serve it up with a side of whole wheat crackers and cheese for the gluten/dairy lover and an apple and almond butter for the vegan!