Cranberry Beef Soup
I tend to cook more with plant-based protein and seafood than meat or chicken, but this soup has such a delicious taste that I just keep making it. It's especially festive around the holidays and perfect for guests. My friend brought this soup to a birthday lunch given in my honor nine years ago, and it has become a family favorite, even amongst the kids. I've adapted the original recipe enough to make it my own, but I still think of my friend, Lisa Mann, when I make it. If you prefer more of a stew, dredge the meat chunks in flour before cooking them. Otherwise, it's a lighter meal and gluten free. If you don't like any sweetness with your savory foods, only add one can of cranberries rather than one and one-half cans. This is the only recipe in that I use canned cranberry sauce, but I do make this soup after Thanksgiving using my leftover homemade sauce instead. Surprisingly, it tastes just as good using the whole berry canned type. In fact, I substitute the beef with leftover turkey, and it's great too. Take advantage of cranberries loaded nutrition, while enjoying the holidays!