Low-carb soup. Filé is dried and ground sassafras leaves used to flavor and thicken gumbo and soups.
- 18 ounces beef hotdogs
- 2/3 pound ground sirloin
- 1 cup chopped celery
- 1 cup sliced okra
- 1 large onion
- 6 leaves bay leaf
- 1 cup sweet/English peas
- 1 quart beef broth
- 2 large yellow Crook-necked squash
- 12 ounces cauliflower
- To taste salt
- 1 teaspoon filé
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 stick butter
- 1 tablespoons parsley flakes
- To taste shredded Parmesan cheese
Wash all the vegetables and slice and chop them. Slice the hotdogs.
Melt the butter in a pot. Add the onions and celery. When the onions are translucent add the beef broth. Submerge the hamburger below the liquids.
When the broth boils add all the rest of the ingredients.
The cauliflower, spices, and hotdogs. I left 5 hotdogs whole and chopped 4.
Simmer/boil till all the vegetables are done.
Serve with Parmesan cheese on top I hope you enjoy!!
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