Soup is the perfect comfort food as well as super nutritious recipe for fall and winter. Cut out the salt and this is a great nutritarian meal. Cook traditional or in a slow cooker (crock pot) or pressure cooker. This is a versitle recipe you can easily substitute or leave out vegetables depending on what you have on hand.
Select organic vegetables whenever possible
- 1 tablespoon olive oil or coconut oil
- 1 large onion, chopped
- 1 large leek, c chopped into thin slices
- 3 celery stalks, chopped
- 1-2 pepper(s) red or green, diced
- 6-8 cloves of garlic, minced
- 4 carrots, chopped
- 3 or 4 small potato or rutabagas or turnips, peeled and chopped
- 1 small or 1/4 of a medium head of cabbage, sliced thinly (about 2 cups)
- 3 cups butternut squash, peeled and cubed (you can get precut at Walmart)
- 8-10 cups water or vegetable stock
- Fresh rosemary
- 2-3 fresh tomatoes diced or 1 can diced tomatoes
- 1 can kidney or white beans
- 1 bunch of kale, stems removed and leaves chopped (optional)
- 2 tablespoons apple cider vinegar with the mother
- Salt and pepper to taste
Heat the oil in a large pot over medium-high heat. Add in the onion, leek, celery, peppers, and garlic. Cook for about 5 minutes, stirring often. Add in the carrots, rutabagas, cabbage, squash and any fresh herbs you are adding. Cook for about 5-7 minutes. Stirring often.
Add the water, tomatoes and beans, take it up to a medium-high bring it to a light boil then drop the temperature down, cover and simmer the soup over a low heat for 30-45 minutes. The longer it simmers, the better and more intense the flavor will be. Season with salt and pepper, to taste. Add any additional herbs or spices you would like.
Just before serving add the kale and the apple cider vinegar (The vinegar makes an amazing difference!). Stir well and serve.
Crock Pot or Pressure Cooker?[easyazon_image add_to_cart=”default” align=”right” asin=”B0073GIN08″ cloaking=”default” height=”160″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”http://ecx.images-amazon.com/images/I/51StoyiLlpL._SL160_.jpg” tag=”heartofwisdom02-20″ width=”154″]Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt[/easyazon_image]What takes 8-10 hours in a crockpot only takes 30-40 minutes in a pressure cooker. I use my [easyazon_link asin=”B0073GIN08″ locale=”US” new_window=”default” nofollow=”default” tag=”heartofwisdom02-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt[/easyazon_link] a minimum of four or five times a week. Sometime several times a day.
Slow cooker option: Cook on low heat for 6-8 hours until the vegetables are tender.
Pressure cooker option: Cook under high pressure for about 30 minutes. Then slowly release the pressure. If you’re not in a hurry, you can just turn off the heat and let it naturally release pressure.
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