Cold temperatures are in the forecast. It’s the perfect time to make soup!
Ingredients:
1 gallon total of diced veggies (carrots, celery, turnips, parsnips, mushrooms, onions, garlic, yams, peppers)
1 gallon total of liquids (water, liquid from beans, tomato juice, broth, carrot juice, and/or a combination of everything)
1 gallon total of pre-cooked beans, lentils, and some diced turkey or ground venison for flavoring (optional)
No-salt seasonings (pepper, Mrs. Dash, Benson’s Table Tasty, cumin, paprika, basil, rosemary, and/or whatever you prefer)
Mix everything together in a gigantic pot. (I use a Ball water bath pot for this step.)
Cook on high until everything comes to a boil. Then cover and simmer for 30-45 minutes.
This makes enough soup for several meals; plus, to be able to pressure can 18 pint jars of leftovers. These pint jars are great to open in the summer months when it’s too hot to cook. Just open a jar, add some fresh greens, and one can have an instant, nutritious meal.
Tip: I chop the veggies the day before—and soak the beans/lentils the night before.
Emily Boller, wife, mother, artist, and author of Starved to Obesity, is on a mission to bring awareness to the suffocating and potentially deadly trap of diet culture and eating disorders—and to bring understanding and compassion to those suffering in silence.
In her free time, she loves to grow flowers and vegetables—and to can homemade soups.