Hamburger Soup
Vitamin C in veggies like bell peppers helps the body convert glucose into energy, one of the primary goals of Phase 1 on The Fast Metabolism Diet.
Phase 1 | Serves 8
Prep time: 15 minutes | Total time: 35 minutes
INGREDIENTS
2 pounds lean ground beef
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
5 cups beef broth, plus more as needed
14.5-ounce can diced tomatoes
4 carrots, peeled and sliced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/3 cups quick barley
DIRECTIONS
- In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.
- Stir in the next 12 ingredients (everything except the barley). Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Stir in the barley, and simmer 10 minutes more.
- This makes a thick soup; if you’d like it to be more “soupy,” add 1 to 2 cups more broth and heat through. Taste and add more salt and pepper if needed, and serve.
For a complete grain serving on Phase 1, please serve with an additional 4 slices (1/2 slice per serving) of your favorite Phase 1 grain.
Vitamin C in veggies like bell peppers helps the body convert glucose into energy, one of the primary goals of Phase 1 on The Fast Metabolism Diet.
Phase 1 | Serves 8
Prep time: 15 minutes | Total time: 35 minutes
INGREDIENTS
2 pounds lean ground beef1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
5 cups beef broth, plus more as needed
14.5-ounce can diced tomatoes
4 carrots, peeled and sliced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/3 cups quick barley
DIRECTIONS
- In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.
- Stir in the next 12 ingredients (everything except the barley). Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Stir in the barley, and simmer 10 minutes more.
- This makes a thick soup; if you’d like it to be more “soupy,” add 1 to 2 cups more broth and heat through. Taste and add more salt and pepper if needed, and serve.
