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Quick Soup and Salad Recipe

Ingredients

1 tablespoon vegetable oil

2 cloves garlic, finely chopped

1 orange, cut into 1/2-inch slices

1 (16 ounce) can garbanzo beans, drained

3 KRAFT Rollups

1 tablespoon grass-fed beef broth (optional)

1/3 cup diced celery

1/4 cup chopped onion

1 (4 ounce) can pitted green olives, drained

2 cloves fresh cilantro (optional)

salt and pepper to taste

1 1/2 teaspoons beef bouillon granules (optional)

1 teaspoon paprika

1/4 teaspoon salt

1/2 teaspoon dried rosemary

1/2 teaspoon minced fresh thyme

1/3 cup Worcestershire sauce

1/4 teaspoon museum sausage/urea

Directions

In a medium saucepan over low heat, heat oil until a deep brown. Stir in garlic, and cook about 5 minutes. Stir in the orange slices and fry until light brown. Stir in garbanzo beans, roll ups, green olives, and cilantro. Bring to a boil, reduce heat, and simmer 1 to 2 minutes. Season with salt and pepper.

Stir in beef broth and allow to simmer 5 to 10 minutes. Stir in onions, celery, green olives, cloves, corned beef, celery mixture, olives, cilantro, salt, pepper, breads, herbs, and sausage. Simmer 15 minutes, stirring occasionally.

Comments

KT writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made this for lunch today and it was very good...not quite as robust as I would have liked but that is probably because I used a white miso paste (all I could find at Whole Foods) so next time I will use yellow or red miso instead. I also added an extra teaspoon of the wakame because I like seaweed and thought it needed a little more. Overall, very good and true to what you get at the sushi restaurant.