Season of Soup

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Seasonal soup is an easy win for the week and can be stocked in the freezer for easy access at a later date. I like to make a big pot and then break it down into smaller containers immediately. It’s important to break down large pots of anything: soups, stews, gumbo, etc. for food safety to ensure the food properly cools before being refrigerated or frozen. I’d recommend a couple of individual servings for easy lunch and 2-4 servings per frozen container.

I picked up some seasonal cabbage and kale from the farmer’s market and rounded out the veggie mix with mushrooms, carrots, onions and stewed tomatoes. To add smokiness, I browned a few strips of bacon to start the soup and layered on flavor with dried herbs. Check out the recipe below.

Ingredients:

2 lbs. Cabbage, raw

2 cups Kale, raw

1 lb. Organic Carrots

14 fluid ounce, Stewed Tomatoes No Salt Added

8.00 oz, Baby Bella Mushrooms

6 fluid ounce, Tomato sauce, canned, no salt added

6 cup (8 fl oz), Water – Municipal

6 Slices, Premium Bacon

1 tbsp. salt

1 tbsp. coarse Ground Black Pepper

2 tsp. Italian seasoning blend

2 tsp. red pepper flakes  or cayenne

2 cups of onion

4 cups organic Free Range Chicken Broth

 

Directions:

  1. Rinse and chop cabbage and kale. Peel and chop onion and carrots and set aside.
  2. In a large pot, brown 6 slices of bacon until crispy. Remove the bacon and add in carrots and onion and a splash of water. Turn down to medium heat and cook until softened.
  3. Add cabbage, kale, stewed tomatoes, tomato sauce, water and stock to the pot.
  4. Dice mushrooms and bacon and add to the pot. Add all seasonings, mix well and bring to a boil.
  5. Once boiling, reduce heat and let simmer for 20-30 minutes.

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