I like to make this soup that I just refer to as "Garden Soup". It's a broth-based soup that utilizes garden vegetables and it completely customizable. Basically it's a little meat, some veggies from the garden, and as little as possible from the grocery store -- if you have to go to the grocery store, then pick locally grown produce. It's different every single time, so have fun with it. I've used all sorts of meats (even canned meat), not seafood/fish though. Feel free to add in squash or starchy veggies.
Why try garden soup? It's filling while being low in calories. You can try some new veggie combinations. It's healthy, unless you add something unhealthy to it. Have fun with meats too. Game meat can really add something extra to your garden soup.
Today I put a pot of garden soup on in the crockpot. I thought I'd share what I tossed in my pot. I also have my garden soup recipe from last week, so you can see a variation.
August 22 - Garden Soup
1lb Ground Beef
2 cups Kettle & Fire Beef Bone Broth
2 cups Water
1/2 TBSP Black Pepper
1/2 TBSP Chili Powder
1-1/2 TBSP Butter
1 Yellow Onion
1/2 head Red Cabbage
2 cups Cauliflower, Riced
1 TBSP Garlic, minced
8oz Mushrooms
In a large crockpot, I added the bone broth, water, garlic, and mushrooms. Turned the crockpot on 'high'.
I diced up a (locally grown) yellow onion and then browned it in butter in a large frying pan.
While the onion pieces took their time browning, I grabbed a head of red cabbage from the garden, cleaned it, and diced up half of it. The diced up half went into the crockpot, followed by the sauteed onions.
I put the ground beef into the frying pan and began browning the meat. I added the black pepper and chili powder to it. As that cooked, I broke it into small bits.
I added the cauliflower to the crockpot and that was followed by the cooked ground beef.
Cook for a few hours.
August 14 - Garden Soup
24oz Pork Tenderloin (I picked up one already slathered in herbs)
3 cups Water
2 TBSP Beef Base
1 Garlic, minced
2 cups Red Cabbage, chopped
3 large King Oyster Mushrooms
1 Yellow Onion
1 medium Tomato
In a large crockpot, put your pork tenderloin, water, beef base, and minced garlic. Turn to 'high'.
Chop up your red cabbage (1/2 head = 2 cups), mushrooms, onion, and tomato. Add this to your pot.
Cook for a few hours. It's done when your tenderloin is cooked.
NOTE: When I had this, I actually added some extra cabbage to my bowl before adding the garden soup over it -- for a little crunch.