Tuesday, May 22, 2018

Egg Roll Soup

Egg Roll Soup

2/3 head Green Cabbage
1lb Pork, Ground
8oz Water Chestnuts, Sliced
1/2 Yellow Onion
2 TBSP Bragg's Aminos
1 TBSP Beef Base
1/4 tsp Fennel Seed
1/4 tsp Basil
Water


  1. In a crockpot, add 1 cup of water, bragg's aminos, and beef base.  I use a small crockpot with two heat options - low and high.  I turn it to high.
  2. In a large frying pan, place your ground pork, basil, and fennel seed.  Start browning it.
  3. While your meat is cooking, go ahead and dice up your onion.  You can add this and the water chestnuts to the crockpot.
  4. Check your meat, make sure it's broken up into small crumbles.  You will want to make sure your pork is fully cooked!
  5. Chop up your green cabbage and put this in the crockpot.
  6. Once your pork is crumbled and fully cooked, add it to your crockpot.
  7. Add more water until you just barely see it.
  8. Let this cook in the crockpot for 4-6 hours.
I made this with the intention of having something that was like the inside of an egg roll.  I just can't have soy and I can't have the wanton wrapper.  I was super happy with this recipe.

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