Quick like a bunny

Quick like a bunny

Thursday, April 19, 2012

Harvest Soup Recipe

This is a soup I make and freeze in portion sizes. Great for instant meals.


 8 cups of water
Beef or ham bone (opt)
4 Garlic cloves peeled and chopped
3-4 Carrots (more is good to)
1/2-1 Onion chopped
1/2 tsp. Celery seed or 2-4 stalks of celery (more is good to)

2-4 large Tomatoes or 6-8 medium chopped (or 2, 15 oz cans diced tomatoes)
1 hand full or more of fresh Parsley, chopped (you can use dried)
1-2 lb Swiss Chard and or Kale, stems removed and chopped (or rip up leaves into smaller pieces)
2-4 cups cooked Lima beans. (any light color bean will work)(canned works to)
1 tsp. dried ground Lemon peel or 3-4 tsp. fresh.
1 tsp. dried ground Jalapeno (opt)
Salt and Black pepper to taste

You can cook this in a large pot or slow cooker. Add the 8 cups of water and bone if using, to pot. Add garlic, carrots, onion and celery. Bring to a boil cover and simmer 1-3 hours. Take bone out and cut off any meat and add it back to pot with bone. Add the rest of the ingredients and cook for about 30 minutes or more. Salt to taste.

Serve with croutons or some fresh warm bread.

The Produce ingredients are variable. Meaning, you can  be successful using more or less of an item depending on your taste or how much you have in the kitchen or garden. This soup makes about 8-10 servings. More or less depending on how much produce you add. If you think you need more water then add more. Good luck and enjoy.