Lamb Curry Pepperoni Vegetable Soup
large pot
frying pan
1 carton Jenny Craig Garden Vegetable Soup
5 strips turkey bacon
1 pkg ground lamb
1/4 pkg turkey pepperoni
2 kale leaves
2 bok choy leaves/stalks
1 small can sliced water chestnuts
2/3 can artichoke hearts
1/4 can sauerkraut
1 can coconut milk
2 fennel stalks (w/bulbous part)
most of a head of celery hearts
1/3 bunch cilantro
1 pkg thai red curry flavor seasoning mix
garlic powder
A1 Steak Sauce Hot and Spicy version
PAM cooking spray
(water)
(paper towel)
Spray frying pan with water and begin frying bacon. Turn over several times while frying.
Start washing the vegetables and slicing them up. This will take a while. Do it in the order listed.
When the bacon is done, transfer it to a paper towel on a cutting board. Set the frying pan aside.
Put about five cups of water into the large pot and set it boiling.
While it boils, cut the bacon into slices no more than half a centimeter wide (the very crispy bacon will tend to fragment under pressure).
Carefully remove the paper towel full of bacon bits and set it aside.
Slice the vegetables as thinly as practicable.
When the water boils, turn the burner down to simmer, dump the garden vegetable soup and then the chopped kale into it, stir, and let sit for a while.
As it becomes ready, add the bok choy; stir in the water chestnuts, the artichoke hearts, the sauerkraut, and a liberal dash of garlic powder.
Start stir-frying the lamb in the frying pan. The bacon will have left a lot of oil; pour in a little water if it seems needed. Tease the lamb apart with a fork if necessary.
Stir in the coconut milk and the pepperoni. Slosh in some of the spicy A1. Stir some more.
When the ground lamb's just about done cooking, pour it into the soup. Add the celery and the fennel. Cook, stirring occasionally, until it looks nearly done.
Stir in the cilantro and the curry flavor mix.
Cook for three more minutes, and then call in people to eat.
Makes about seven bowls of soup.
frying pan
1 carton Jenny Craig Garden Vegetable Soup
5 strips turkey bacon
1 pkg ground lamb
1/4 pkg turkey pepperoni
2 kale leaves
2 bok choy leaves/stalks
1 small can sliced water chestnuts
2/3 can artichoke hearts
1/4 can sauerkraut
1 can coconut milk
2 fennel stalks (w/bulbous part)
most of a head of celery hearts
1/3 bunch cilantro
1 pkg thai red curry flavor seasoning mix
garlic powder
A1 Steak Sauce Hot and Spicy version
PAM cooking spray
(water)
(paper towel)
Spray frying pan with water and begin frying bacon. Turn over several times while frying.
Start washing the vegetables and slicing them up. This will take a while. Do it in the order listed.
When the bacon is done, transfer it to a paper towel on a cutting board. Set the frying pan aside.
Put about five cups of water into the large pot and set it boiling.
While it boils, cut the bacon into slices no more than half a centimeter wide (the very crispy bacon will tend to fragment under pressure).
Carefully remove the paper towel full of bacon bits and set it aside.
Slice the vegetables as thinly as practicable.
When the water boils, turn the burner down to simmer, dump the garden vegetable soup and then the chopped kale into it, stir, and let sit for a while.
As it becomes ready, add the bok choy; stir in the water chestnuts, the artichoke hearts, the sauerkraut, and a liberal dash of garlic powder.
Start stir-frying the lamb in the frying pan. The bacon will have left a lot of oil; pour in a little water if it seems needed. Tease the lamb apart with a fork if necessary.
Stir in the coconut milk and the pepperoni. Slosh in some of the spicy A1. Stir some more.
When the ground lamb's just about done cooking, pour it into the soup. Add the celery and the fennel. Cook, stirring occasionally, until it looks nearly done.
Stir in the cilantro and the curry flavor mix.
Cook for three more minutes, and then call in people to eat.
Makes about seven bowls of soup.