Here's two soup recipes i created after it got a bit cold here after Hurricane Wilma blew by. I love & Crave soup during cold weather. Eveing my Non LC-ing fiance liked the Beef/vegetable soup. He wouldn't even try the other one, as the asparagus made it of course green, and he thought it looked too much like split pea soup. LOL



Cream of Mushroom & Asparagus Soup (1 serving)

· ¼ cup low sodium beef broth
· ¼ cup heavy cream
· 6 spears canned asparagus
· 2 oz drained, canned mushrooms
· Pinch of salt

1. Place all ingredients in Large Magic Bullet cup. Break up Asparagus as you put it in
2. Blend until all is thoroughly combined
3. Heat for 1.5 minutes and stir

Beef & vegetable soup (4 large servings)

· 1 lb ground chuck (80/20 fat)
· 1 large zucchini
· 1 yellow crook-neck squash
· 1 large slice onion
· 1 small can sliced mushrooms, with juice (7 oz)
· ¾ can asparagus, with juice (15 oz)
· 6 oz radishes
· Salt (pinch) and pepper (dash) to taste
· Dash of Chili powder (1/4 tsp)
· Dash of garlic powder (1/2 tsp)
· 1¾ cup low sodium beef broth

1. In a large saucepan with high sides, break up ground chuck
2. Slice squash and zucchini, then cut each slice into quarters, add to saucepan
3. Chop slice of onion into fairly small pieces, add to saucepan
4. Drain the liquid from the can of mushrooms and the can of asparagus into saucepan, but don’t put the solids in yet
5. Simmer on medium-high heat until ground chuck is cooked, stirring occasionally
6. While that is cooking, clean and quarter the radishes, and boil them on high heat at a rapid boil for about 20-25 minutes
7. When the radishes are done, add them to the saucepan
8. Also add the seasonings, beef broth, mushrooms and asparagus.
9. Stir well and simmer on medium heat for about 30 minutes