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.
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
- Rinse and chop cabbage and kale. Peel and chop onion and carrots and set aside.
- 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.
- Add cabbage, kale, stewed tomatoes, tomato sauce, water and stock to the pot.
- Dice mushrooms and bacon and add to the pot. Add all seasonings, mix well and bring to a boil.
- Once boiling, reduce heat and let simmer for 20-30 minutes.