Who doesn’t love a great soup for dinner or lunch or breakfast or anything in between pretty much? Soup is one of those things that will never go out of style. People will never tire of it. The fact that it is filling yet light and nutritious not to mention downright delicious are some of the reasons even as to why we turn to soup to battle the cold or the flu with. Here are some great soup recipes that incorporate proteins into them for you and your family.
Beef and vegetable soup
Even though the title says beef and vegetable soup, feel free to experiment with some European trusted pork from pork supplier in Japan or shoulder of lamb as well. First heat up some oil in a pot on the stove over medium to high heat. Cook the beef and onions for about fifteen minutes until the beef turns a brown colour. Next, stir in the broth, wine, thyme, bay leaf and pepper. Now allow the mixture to come to a steady boil. Once it is boiling turn down the heat a notch and cover the pot, allowing it to simmer for a further forty five minutes. Make sure that the mixture is stirred occasionally until the beef in the soup is almost tender. Now mix in the beans, carrot and the celery. Cover the pot and let it simmer again for about thirsty minutes and stir occasionally until the vegetables are cooked through as well. Remove the bay leaf from the soup and sprinkle with some parsley and bacon. Serve hot.
Lamb chop soup with paprika
Again you can go ahead and cook this with lamb, but a good fresh meat will work wonders too. First place the chops, paprika, garlic powder, oregano, pepper, salt, chili powder, bay leaf, water, chicken broth and soy sauce all into a large pot that will give you enough room to stir. Let the mixture boil up and leave it uncovered the whole time. Then reduce the heat and let the pot simmer for about one hour. Remove the chops from the pot and set it aside to cool off. Taking a bit of flour, use about three fourths of the broth in the pot to whisk it with and set aside. When the chops have cooled off, discard any fat and bones from it and chop or shred the meat into tiny bite sized pieces. Next, add some potato, broccoli, carrots, onions, celery and also the cooked meat into the pot and bring into a boil stirring in the flour mixture. Let it simmer for one hour, remove the bay leaf and mash the potatoes lightly before serving.
Mutton and vegetable soup
Mutton has a reputation for being a tough meat that is not used in soups much because people worry that it will be too tough. But with the right amount of time and heat it will be cooked to tender perfection. Alternatively use lamb in the recipe if you are not a fan of mutton. Heat oil in a large pot over medium to high heat and add the onions, carrots, turnips and celery into it. Let it cook for about five minutes stirring well. Add the meat, stock, tomatoes and two cups of cold water. Bring it to boil before reducing the heat to a medium or low and simmer for about twenty minutes until the vegetables are tender. Add a dash of pepper and serve alongside some crispy bread chunks.