Flavorful Friday: Simply Soup Recipe!

Philippians 4:6 ESV
"Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God."

Me with my husband and son out
at "The Farm" (Stonefield Organic Farm) 

Ahhh, the many joys of Thanksgiving!  Time off work, relaxing with loved ones, and plenty of good food to eat!  I hope that you enjoyed the day with those dear to you, and maybe even got a few great deals today.  As Thanksgiving leftovers fill your fridge, I thought I would offer a suggestion today of something you can do with all that Turkey other than the traditional Turkey Sandwiches.  Try Turkey Soup!  This Simply Soup Recipe is great as a vegetable soup that can give your body a much needed break after over-indulgence, or add a bit of shredded or diced turkey for a new twist on an old favorite!  Trying to ward off the holiday sickies?  Add some chicken instead for a wonderfully nutritious chicken soup!  Any way you make it, this soup is sure to warm you to the soul.  A few of the ingredients are listed as "Optional", but really, most of these ingredients are optional, so just add what you like and leave off the rest!

I would love to hear from you!  Tell me, what is your favorite, non-traditional soup ingredient?

Here's to a wonderful weekend and a joy and spirit-filled Holiday Season!

Yours Truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic
http://countrymamahippiechic.blogspot.com/

Simply Soup Recipe (Vegetables with Optional Chicken or Turkey)

Ingredients:

Chicken Soup with extra Smoked Paprika added

1 Tbsp Extra Virgin Olive Oil

½ Large Yellow Onion, diced

½ Small Cabbage (red or green), chopped into about 1 inch pieces

1 C Carrots, sliced or diced

Potato- 1 Russet or 2-3 small Red, diced

1-2 Tbsp Butter

1 Tbsp Celtic Sea Salt

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Dried Basil (or a few large fresh leaves, minced)

½ tsp Dried Parsley (or a small handful of fresh leaves, minced)

¼ tsp Dried Oregano (or a few fresh leaves, minced)

¼ tsp Ground Pepper Medley

¼ tsp Smoked Paprika

1 Red Bell Pepper, diced (optional)

1 Green Bell Pepper, diced (optional)

1 C Okra, sliced into ½ inch pieces, stems removed (optional)

About 4 C Homemade Bone Broth

1-2 C Green Beans, fresh or frozen, cut into about 1-2” pieces

1 Zucchini, diced

3-4 Large Kale Leaves, torn or cut into about 1 inch pieces, with stems chopped

6-8 Garlic Cloves, peeled and thinly sliced

Meat of one cooked Chicken, all except the breast, shredded or diced (optional)

Cooked Turkey meat, about 1-2 C, shredded or diced (optional)

Filtered Water (or more Bone Broth), as needed to cover everything with liquid

Instructions:

Heat a 6 Quart Pot over medium heat while chopping the Onion.  Add Olive Oil to pan and allow it to heat for about 30 seconds.  Add Onions to pot and stir.  Chop Cabbage, add to pot and stir.  Chop Carrots, then add to pot and stir.  Chop Potatoes, then add to pot and stir.  Add Butter and Seasonings to pot and then stir.  If using, dice Optional Bell Peppers, slice Optional Okra, add to pot and stir.  Add Bone Broth to pot and stir.  Remove stems from Green Beans, cut beans and add to pot and stir.  Dice Zucchini, add to pot and stir.  Tear or cut Kale leaves, and chop Kale stems, add to pot and then stir.  Peal Garlic Cloves, slice thinly, add to pot and stir.  Add shredded, pre-cooked Chicken or Turkey if using, then stir well.  Add Filtered Water or Bone Broth until everything is just covered.  Stir well, cover with lid.  Bring to a boil on Medium heat, then reduce to low and simmer, covered, stirring occasionally, for about half an hour to keep crispness in vegetables, longer for softer vegetables.  Note: Food will continue to cook long after the heat is removed if it is left in the pot to cool.

For storage, allow soup to cool at room temperature for about half an hour, then ladle soup into food storage jars, leaving about 1” at the top, cover with lid and allow to cool in the refrigerator.  Once cooled thoroughly (overnight is good), slightly loosen lid and transfer to freezer, right side up.  I like to store some in Quart Size jars for the family, and some in Pint Size jars for single servings.

Serving Suggestions:

·      Serve simply As Is

·      Serve with hot sauce

·      Serve over rice

·      Serve over noodles

·      Serve with rolls or bread on the side

·      Serve with a cheese quesadilla on the side

·      Serve with corn chips on top or on the side