Sunday Soup
I am a big believer in the restorative powers of both soup and a day of rest, and this recipe give you both! A great way to use whatever you have on hand, including any forgotten veggies hiding in the fridge or blemished ones from the garden, this basic framework allows you to make a different delicious soup every week: winter, spring, summer, and autumn.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
1 tablespoon solid cooking fat (lard, tallow, ghee, butter, coconut oil, or reserved bacon grease)
1 medium onion
2 cloves garlic
1 pound grass fed organic ground meat or 2 cups leftover cooked meat
1–2 teaspoons dried herbs of choice: (choose one or a combo) thyme, oregano, marjoram, rosemary, basil, red pepper flakes, celery seeds, fennel seeds, cumin, etc.
Sea salt and freshly ground pepper
8 cups bone broth
4 cups water
1 bay leaf
8–10 cups vegetables of choice: carrots, celery, cabbage, mushrooms, zucchini, sweet potato, tomatoes, green beans, etc. or use up leftover veggies
1–2 cups soaked and cooked grain or legumes (barley, brown rice, or white beans, etc.)
For serving: 8 cups fresh greens, such as spinach, baby kale, Swiss chard or arugula
Sauerkraut or other vegetable ferment
Instructions
1. Melt fat in a medium skillet over medium heat. While the pan is heating, dice the onion and garlic. Crumble meat into heated pan and add onion, garlic, and herbs. Season with salt and pepper. Brown the meat, stirring occasionally until cooked through. If using leftover cooked meat, cut in bite-size pieces and add to the pot in step 3.
2. Meanwhile, heat broth, water, and bay leaf in a large soup pot over medium heat. Wash and chop all vegetables into bite-size pieces; set the greens aside.
3. Add remaining veggies (except greens; reserve for serving) to the pot along with the meat. Season generously with salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are tender and flavors have married, 30-45 minutes.
4. Stir in cooked grain or beans if using and heat through. Taste and adjust seasoning to your liking.
5. To serve, place 1 cup shredded greens in bottom of each serving bowl. Add soup to fill. Load a fork or spoon with a generous tablespoon of fresh, raw sauerkraut or other fermented vegetables and place it on top to be eaten first. Serve and pass the peppermill around to those who enjoy a little more pepper.
Notes
As with any soup, leftovers taste even better the next day! This is a generous pot of soup, feel free to cut in half if needed or to multiply it for a large family.