Winter is soup weather.
I’m looking specifically at you, garage-gymmers with garages that aren’t fully insulated and heated! A post-workout bowl of soup packed with flavor and protein makes the perfect meal; and these have all the warm and nutrition you need!
Each of these soups keep well and taste better after sitting in the fridge overnight. That makes them PERFECT for meal prep!
SOUP-UP YOUR WINTER TRAINING!
SPLIT PEA SOUP
- 2 1/4 cups dried split peas
- 2 quarts cold water
- 1 1/2 pounds ham bone
- 2 onions thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried parsley (or other dried herb)
- 3 stalks celery chopped
- 3 carrots chopped
- 1 potato diced
CABBAGE ROLL SOUP
Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
BEEF BARLEY SOUP
Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.
Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.
Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.
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Under much high pressure, fast-paced life in society nowadays, many sub-healthy people have the health awareness, but they have no enough time to exercise in the gym. So our team design products basing on the needs of the home, office and light commercial groups. Based on scientific ergonomics and kinematics principles, we strive for perfection and meticulous research so that every fitness equipment can be delicate and accurate. We hope every product of RELIFE can become a caring partner and bring comfortable fitness experience for every sports and fitness enthusiast.