Souping is the New Juicing; Filipino Soup Series-Beef Nilaga

Posted by on September 19, 2016 in Featured, Our Home Kitchens, Pacific Island/Asian Cuisine, Recipes, Seasonal, Uncategorized | 0 comments

Summer’s over and so is “juicing”, Thank The Lawd. Juicing, albeit, super good for your guts, is super hard to do. I tried it a couple of years ago, and yes, I lost a little weight, my eyes were clearer and my skin looked good, but I was dizzy and damn near starving. I was really hungry both,  mentally and physically. I threw in the organic yoga towel on the 4rth day. Don’t get confused,  giving your digestive system a break from time to time is totally awesome and sometimes recommended by GI doctors, but juicing, especially with its lack of fiber, isn’t for someone like me, who suffers from IBS-constipation(overshare). Souping or souping+animal protein, on the other hand, seems attainable, not for an extreme amount of time, but maybe,  for a specific goal i.e. more energy, clearer skin, better sleep etc. Souping is a cleanse, featuring soup made from wholesome ingredients. It’s  meant to detoxify and nourish your body while reducing inflammation and promoting circulation. Unlike juicing, souping has a lower glycemic index, which stabilizes your blood sugar….and it happens to be  the perfect time to start souping. Chilly weather is a comin’, the Halloween decor is up and pumpkin spice lattes are being served. Before you know it, your summertime bikini body will transform into a heavy winter coat. Let’s prevent this heartache all together!  Let’s SOUP, the PP&B way!

Ingredients/Nilagang Baca

Ingredients/Nilagang Baca

Our series kicks off with  Nilagang Baca or Boiled Beef Soup. The ingredients are so simple that you’re not going to believe the delicious, yet complex flavor. PP&B’s  version is a slight variation of a recipe we borrowed from Panlasang Pinoy. For you vegetarians, omit the beef, add hard tofu and more of your favorite vegetables, ie. green beans and bok choy. In case you were wondering, we do not have a pressure cooker.  We  used a Le Creuset stock pot.


  • 2 lbs. grass fed beef short rib
  • 1 medium cabbage, chopped
  • 2 medium sweet potatoes or yams, quartered
  • 1 large white onion, halved
  • 1/2 cup Patis aka fish sauce
  • 4 garlic cloves crushed
  • 4 cups beef broth
  • 4 cups water
  • 2 tablespoons coconut oil
  • Salt and pepper to taste
In large stockpot, on medium heat, add coconut oil. When oil is hot, add garlic and onions. Let brown and become fragrant.
Add water and broth, fish sauce, salt and pepper and bring to boil. Add beef short ribs to boiling water. cover and bring to boil. reduce boil to simmer. Let simmer for 1 hour or until meat is tender and bones are falling off.
Remove short rib bones. Use skimmer to clean floating bone residue.
Add quartered yams.  Add additional water if necessary to cover yams. Bring water back to boil, then add quartered cabbage. Add additional salt, pepper and fish sauce to taste. Bring back to boil.
Reduce heat.
Nutrition Information
Serving size: 6
Bonus Info on these wholesome ingredients, according to Wellness Mamma:
Bone Broth is easy to digest, contains collagen which supports hair, nail and skin health and glucosamine for joint health. It also contains important amino acids such as proline, glycine and glutamine.
Cabbage is high in fiber, which is great for colon health. It is also high in vitamin K, sulforaphane, keratin, potassium, which is great for blood pressure and helps lower blood sugar.
*PLEASE CONSULT W/ YOUR DOCTOR, PSYCHIATRIST, BOO, BAE and MAMMA before you do any diet or new meal plan. 
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