Ingredients Preferably Freshly Picked
(1) Green Cabbage
(1) Bunch of chard leaves or more
(2) Sweet Onions
(3) Sweet Peppers
(1) Whole Head of Garlic
(2-3) Hot Peppers
(4) Boxes of Veggie or Chicken Stock
(3) Small Cans of Diced Tomatoes
Fresh Thyme and Oregano
Harvest, wash and slice up all of your veggies.
Add your sliced veggies to a big lobster pot and mix them all up.
Add your stock, a little salt and pepper, and your herbs.
Crank the heat and Bring everything to a rapid, foamy boil. Then immediately remove from the heat. Add your two cans of tomatoes and a few shots of hot sauce, stir and let sit for about an hour. I usually give it a couple of stirs and add more salt and pepper to taste. This soup is low calorie as is and will cure anything that ails ya. My kids like to add shredded cheese to their bowls. Enjoy!
CONNECTING US TO OUR FOOD
This is one of my families favorites!
Just click on the image for step by step, simple instructions.
DID SOMEONE SAY TZATZIKI??
psst, click on the image for step by step instructions.
Remember, for step by step instructions, just click the pic.
IT'S PICKLE TIME!
GBR is now offering one on one or group workshops designed to teach you how to use what you grow. The workshops answer the question, now that I grew it, what the heck do I do with it?
For step by step instructions on how to make the best pesto ever.....click on the images below.
The Best Veggie Soup Ever!