Vegetable Pastrami Soup

I have been playing with pastrami lately!  I am so happy they are making so many delicious meats uncured and without nitrites!  All the flavor and none of the scary stuff.  Trader Joes sells this and I keep buying it.  I had a Rosemary Ham phase and now I am in the pastrami phase of experimentation.  This soup turned out better than I expected!  I need to remember how I did it.  I had this bag of Spicy Brassica mix from the farmers market that I needed to use and I thought the pastrami in the soup would go well with the strong flavors.  I didn’t take a lot of pictures at the beginning but this is what I did:  I sautéed a large red onion, 3 really small sweet onions and 4 cloves of garlic sliced in 2 tablespoons of olive oil.  When these started to caramelized I started throwing in everything.  First was a big bag of the Spicy Brassica mix, bag of cauliflower florets, 3 large stalks of broccoli with the thick stem shaved with a potato peeler, package of butternut squash, bag of fresh English peas, 3 tomatoes chopped a handful of fresh oregano and thyme leaves, 3 little potatoes sliced, 6 cups of water and about 8 or 9 teaspoons of beef “better than bouillon”  beef base (love this stuff) and 2 packages of chopped coarse Trader Joes uncured pastrami.  Then I brought it to boil and set it on a low simmer all day.



Here is the soup much darker and richer than the first pictures before it has simmered all day.  I have never used pastrami in a soup before but this was amazing!  Loved it!  Very rich with flavor and so healthy too!

btw- the grilled cheese is made of Tuscan Pane from Trader Joes and Italian Provolone, the real thing, that resembles nothing like the provolone I was familiar with.  Great stuff!  It is grilled in lots of butter.  Kind of counter balances the healthy soup I guess.  This was made for Henry, I am counting every calorie I am eating now so this grilled cheese would have broke the bank!  I calculated the soup at 300 calories for about 2 and 1/2 cups!  Awesome!