This time of year, especially with all the crazy weather we’ve had, its good to eat a warm and tasty soup now and again. And the less work that has to go into it, the better. I’m normally not a fan of pre-packaged soups due to the sodium content, but believe it or not, its pretty easy to make your own and there’s lots of room for experimentation with ingredients to personalize it for your own tastes. Here is my basic recipe, feel free to jazz it up or down…
2 cups low sodium or no-salt-added broth (vegetable broth is the most versatile)
4 cups water
Olive oil, 1-2 tbsp
1 lb ground lamb or buffalo (can also dice up chicken)
6 red potatoes, washed and cut up into bite sized pieces
2-3 large carrots, washed and sliced
2 stalks of celery, washed and sliced
1 cup diced green cabbage
2 stalks of green onion, washed and diced
2 tsps minced garlic
salt and pepper to taste
chili powder to taste
Fresh basil and rosemary leaves, diced
1. Pour the broth and water into a large stockpot on medium heat.
2. Brown the meat in a pan on medium high in about 1 tbsp of olive oil.
3. Add the meat to the stock.
4. Add 1 tbsp olive oil to the pan that you cook the meat in. Brown the garlic and onions for about 2 minutes in the pan and add them to the stock.
5. Add the cut vegetables.
6. Season to your taste with sea salt, pepper, chili powder, basil and rosemary.**
7. Turn the heat down to medium-low and simmer for 30-45 minutes. This soup tastes great if you refrigerate it or freeze it and reheat it and eat it the second or third day. The flavors get so much more concentrated!
**If you don’t have fresh basil and rosemary, don’t worry, you can use freeze dried in a pinch.