Momma Said

By Teri Cayton
The Parsons Advocate

We did it, we survived another year and hopefully we are all the better for it.  I hope everyone had a great holiday season and didn’t eat too many sweets.  If you did then you can make good on that gym membership you got for Christmas. (ha-ha).  Everyone says they are going to start the New Year off with healthy choices and that lasts about two weeks.  Momma Said, “That candy bar is calling your name!”

I need to make a New Year’s Resolution to eat better myself.  It is not that I eat a lot of junk I just don’t eat at all sometimes.  I can’t decide what I want to eat because nothing I come up with sounds good.  I try to make enough for leftovers when I do cook so I don’t have to try and decide what I want to eat.  I just eat what is left.

Mom could always come up with things that tasted good.  I don’t know if getting older messes with your sense of taste but mine is all out of whack.  I am always hungry but whatever I eat does not satisfy me.  With words from my mother’s mouth to my ear, “Just shut up and eat it kid!!!”  And I always did just that, (except for brussel sprouts, no way).

I wish everyone a safe and healthy new year and I hope it brings good news to anyone suffering from an illness or injury.  Prosperity to everyone and joyful happiness for all.

Slow Cooker Cabbage Patch Detox Soup

Ingredients

• 2 medium onions, sliced
• 3 carrots, peeled and sliced into rounds
• 3 cups cut string beans (frozen is fine)
• ½ head of cabbage, cored and chopped
• 3 ribs celery, diced
• 1 lb. extra lean ground beef (I used 96% lean), cooked and drained OR an additional can of kidney beans for a vegetarian option
• 1 (16 ounce) can red kidney beans (about 1 ¾ cup), rinsed and drained
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon chili powder
• 2 teaspoons minced garlic
• 1 bay leaf
• ½ teaspoon turmeric (optional)
• 1 tablespoon curry powder (optional)
• 1 (28 ounce) can crushed tomatoes
• 4 cups low-sodium beef broth or vegetable broth
• 4 cups water (OMIT the water if you like a thicker soup that’s more like a stew)

Instructions

1. Place onions, carrots, string beans, cabbage, and celery at the bottom of a 6-quart slow cooker.
2. Top with cooked beef and drained beans. Add salt, pepper, chili powder, garlic, bay leaf, and optional turmeric and curry powder, if desired. Pour crushed tomatoes, beef broth, and water into the pot.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 2-3 hours, or until vegetables are tender. Remove bay leaf. Serve immediately, store in the refrigerator for up to one week, or freeze for up to 3 months.