Burger Soup

  Soups are very soothing when Kent is on Chemo.  This is one of this favorites.

                   Burger Soup

Adapted from: Eating Well Through Cancer, by Holly Clegg & Gerald Miletello, M.D.

1 pound grass fed beef

1 chopped onion

3 cloves chopped garlic

1 (15 oz) can tomato sauce

1 (14 1/2 oz) can chopped tomatoes

1 cup sliced carrots

1/3 cup of brown rice

2 cups water (can add more - I reduce because Kent likes the soup to be thicker)

Salt and pepper to taste

1 T Worcestershire sauce

1 bay leaf

1 tsp thyme

1 tsp cumin

1 tsp black pepper

1 tsp turmeric (or more)

1 T extra virgin olive oil

In a large stainless steel pot (not a teflon coated pan - teflon coating is not healthy for cancer patients), 

cook the meat, onion, garlic until the meat is done. Drain extra liquid. 

Add the tomato sauce, tomatoes, water, salt and pepper, thyme, cumin, turmeric, Worcestershire sauce, bay leaf, and carrots.

Bring to a boil, reduce heat, and cook for 10 minutes. Add the brown rice and continue cooking over a medium heat until rice is done and the carrots are tender, 

about 30 to 40 minutes. Add more water if too thick.