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 is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.