Healthified Hangover Soup — The Skinny Fork (2024)

I'm getting things ready around here to go on a trip this weekend to the Texas Renaissance Festival. Yes, I'm one of those women that dresses up in a tightly bound corset and faerie wings. Any excuse to play dress up... is a good excuse!Not only am I going to the Masquerade Ball this year, I'll also be going to the King's Feast for the very first time. At both events, you're served a plentiful bounty of food and either beer or wine.

Bring it on. I take no shame in the fact that I like my vino.

At any rate, I'm making this soup this week in honor of my galavanting to take place this weekend... even though I am hoping that I don't actually end up with a hangover. It'd be the first time in a few years, I think!

Hangovers are the worst. THE WORST. And I will do almost anything to avoid them like the plague that they are. There's a lot of theories out there about what can be used to cure a hangover, and I'm not really sure that any of themactuallywork. But, I think that this soup would have some solid standing and come in pretty close to curing such an ailment.

This soup has all the basic meats; beef, pork, turkey... and chicken (though just in a stock form.) It's also loaded up with vegetables, seasoning, and even pickles! Oh, and did I mention hair-of-the-dog? Yep, there's some of that in there too.

I've heard it more than once that starting to drink again will help cure your hangover. But, I doubt any doctor would agree with this notion.

I actually find it ironic that this is called 'hangover' soup, since... if you actually had a hangover the ingredient list would probably scare you senseless and you'd most likely be in no state to be wielding a knife to chop or slice anything. But, it would be a great thing to have on hand and ready to heat up after a long night of shenanigans.

I'm a mother of a 4 year old so even mywildestnights end at 10 o'clock p.m. these days, so it's not as if I have any merit to say whether this is a cure-all soup or not. Hehe.

In either case, this is really just an amazing soup. And trust me... don't be scared of the pickles.

The Skinny:
Servings: 6 • Size: About 1 1/2 C. Soup •Calories: 295.4 • Fat: 9.6 g • Carb: 14.9 g • Fiber: 4.4 g • Protein: 20.9 g • Sugar: 5.1 g •Sodium: 1379.8 mg

Ingredients:
3 Stips Center Cut Low Sodium Bacon, Diced
1/2 lb. Beef New York Strip Loin Steak, Cubed
2 Spicy Italian Turkey Sausages, Removed from Casing
1 Medium White Onion, Chopped
7 C. Reduced Sodium Chicken Broth
1 C. Beer (I used 'Octoberfest' since it's what I had on hand.)
1 (14.5 Oz.) Can Crushed Tomatoes
1 Large Red Potato, Cubed
1 1/2 C. Cauliflower Florets
4 Medium Celery Stalks, Chopped
2 Medium Carrots, Peeled & Sliced
3/4 C. Dill Pickles, Chopped
2 C. (4 Oz.) Mushrooms, Chopped
1 Small Yellow Squash, Sliced
3 Garlic Cloves,Minced
1 Tsp. Seasoning of Choice (Mine was Oregano, Basil, Spearmint & Jew Mallow.)
1 Tsp. Ground Allspice
1 Tsp. Paprika
1 Whole Bayleaf
Salt & Pepper to Taste

Optional Garnish: Green Onions

Directions:

In a large stock pot, cook the chopped bacon on a medium heat.

When the bacon is nearly done, add in the steak, sausage and onions. Cook the meats through together and get the onions nice and browned.

When done, add the broth and beer to the meat. Turn the heat up to high and bring it all to a boil.

Once boiling, add the crushed tomatoes, potatoes, cauliflower, celery, and carrots.

Bring back to a boil and reduce heat back to medium, simmer and let cook for 15 minutes.

Add the pickles, mushrooms, squash, garlic, seasoning blend, allspice, paprika, and bay leaf.

Season with salt and pepper to taste.

Cook for another 15 minutes before you reduce the heat to low, cover and allow to simmer for 10 more minutes.