Chinese Vegetable Beef Soup

My dad (the one with the candida in our house) is Chinese and he loves it when we cook Asian food. This soup is one of our favorites and it's very easy to make!

Ingredients:
2 lbs. ground beef
6 cloves garlic, pressed or minced
2 Tbsp. peeled and finely chopped fresh ginger

10 cups chicken broth (homemade is best)
1 (3 oz) package fresh shitake mushrooms
1 small head napa cabbage
1 (8 oz.) can bamboo shoots, drained
3 Tbsp. Bragg's Amino Acids
2 tsp. sesame oil
2 tsp. sea salt (or to taste)

Instructions:
Brown ground beef with garlic in a large soup pot. Drain fat and discard. Add ginger to beef and stir fry till fragrant, about 1 minute. Add broth. Wash mushrooms and remove stems. Slice into strips and add to the soup. Cut napa cabbage crosswise into "ribbons," discarding the lower stalk area. Wash and drain (you can spin it in a lettuce spinner if desired). Add to soup along with remaining ingredients. Bring to a boil, then reduce heat and simmer until cabbage is cooked, about 15 minutes or more. Taste and adjust seasonings. Enjoy!

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Hearty Sausage Minestrone

This is one of our favorite soups ever! It's filling, and tastes great.

RECIPE NOTES:

Limited foods included in this recipe. Limited ingredients are marked; you can make this an unlimited dish by removing the limit foods.

This recipe contains broth, obviously. Homemade broth is best because you can be sure of no sneaky ingredients, but if you are going to buy broth, make sure you read the label. One good brand of chicken broth we have found is Health Valley.

It also has canned tomatoes - citric acid is often in canned tomatoes. If you can't find any without citric acid, you can cut up fresh tomatoes or omit them entirely.

Dried herbs are used; dried herbs should be used within 6 months to reduce the risk of mold.

Ingredients:
1 lb. ground beef
1 c. chopped onion

2 cloves garlic, minced
8 c. chicken or beef broth (homemade is best)
1 can diced tomatoes (watch out for citric acid or use fresh - semi-limited)
2 carrots, coined (optional - limited)
2 c. cooked black beans (or use canned but watch for sugar)
1 lb. frozen green beans
1 c. uncooked quinoa (limited)
4 t. Italian seasonings
1/2 t. paprika
1/2 t. dried sage
1/2 t. dried parsley
1 t. fennel seed
sea salt and pepper

Instructions:
Brown beef, onion, and garlic in a large pot. Add all remaining ingredients. Bring to a boil, reduce heat and simmer half an hour, or until quinoa is done (you can simmer all day if you want to!).