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Mulligan Soup

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Mulligan Soup is found on page 103 of the Trim Healthy Mama Cookbook. See below in the Recipe Notes for the reason behind the "funny name".

Cooking Method:
Courses: , ,
Servings: 6
Description

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Mulligan Soup is found on page 103 of the Trim Healthy Mama Cookbook. See below in the Recipe Notes for the reason behind the "funny name".

Ingredients
  • 3 lbs ground beef (or ground venison)
  • 8 cups water (hot, but not quite boiling)
  • 9 oz tomato paste (1 1/2 - 6oz cans)
  • 1 head cabbage (cored and sliced)
  • 1 large onion (sliced)
  • 1 lb fresh green beans (trimmed; or frozen, ultra-thin style)
  • 1 bunch parsley (fresh, diced)
  • 4 cloves garlic (minced, or 1/2 tsp garlic powder)
  • 2 cups frozen okra
  • 2 Tbs TH Just Gelatin
  • 2 Tbs tahini (or coconut oil, red palm oil, organic pastured butter or ghee)
  • 1 Tbs TH Mineral Salt
  • 1/2 tsp black pepper (1/2 -1 tsp to taste)
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 Tbs hot sauce (brand of your choice)
  • 1/4 cup TH Nutritional Yeast
  • 2 tsp miso (or Braggs liquid aminos to taste)
Instructions
  1. 1
    Brown the meat in a large soup pot over high heat. If using store-bought beef that is not grass fed, drain the fat (if I don’t have grass-fed meat, I rinse the browned meat under hot water to release all the fat, which is where the toxins are stored). While the meat is browning, heat up the water in a kettle, as the hot water helps get things cooked more quickly and allows the oil to break down in the blender.
  2. 2
    Return the meat to the pot, add 5 cups of the hot water along with the tomato paste, cabbage, onion, beans, parsley, and garlic. Bring the ingredients to a rapid boil over high heat, then turn the heat down, cover, and simmer.
  3. 3
    Meanwhile, blend the okra with the remaining 3 cups hot water, the gelatin, and the tahini or other healthy fat until smooth. Transfer contents of blender to pot, add the salt, pepper, onion powder, and cayenne, then stir in the hot sauce, nutritional yeast, and miso. Once veggies are tender, your soup is ready. Taste and adjust seasonings to “own it.”
Note

Serene Chats: (page 103, Trim Healthy Mama Cookbook)

"Funny name? It comes from a book our mother read to us while in the car traveling across the wild Yukon country on the Northern border of Canada and Alaska during the first year we arrived in America (which was 1991). The book was called "Nothin too good for a Cowboy". We’ll never forget the hilarious description of the Cowboy cook named Mulligan and his soup. It contained everything he could get his hands on. There was nothing he wouldn’t throw in the pot, even whole, uncut cabbages. The cowboys would eat this soup until they were so stuffed they couldn't even hear the word Mulligan again without rolling over on their stomachs and groaning about being "SEEEEEEK" from all that mulligan soup. But in a day or two it was only Mulligan that they craved and longed for above all else.

Our rendition of Mulligan is hopefully a bit more civilized, no whole cabbages floating around but it is plenty hearty with a garden load of veggies and plenty of meat.  It's cheap, quick and satisfies a famished family. This soup makes a very large potful because in keeping with the spirit of traditional Mulligan, second helpings should always be available - don’t have to eat until you are “seeeeek” though. I actually triple this recipe in my HUGE cauldron of a soup pot and this soup will feed my large family for days."

Read it online: https://trimhealthymama.com/recipe/mulligan-soup/