Get in the kitchen and get your cook on with Chef Luke. This soup freezes well and is good for the body and soul.
Yield: Makes give or take 1 1/2 gals of soup.
Tools Needed: Large Soup pot 2 gal or more size, knives, cutting board, wooden spoon or any good one to stir the pot.
1 lb mini potatoes/or diced potatoes of choice.
1/2 cup Zucchini
1/2 cup Yellow Squash
1/2 cup Lima Beans frozen
1/2 cup fresh green beans
1/2 cup fresh carrots. Washed pealed sliced
1/2 cup corn frozen
1/2 cup sweet potatoes diced
1/2 cup yucca/taro/ cassava root diced and pealed
2 cups diced tomatoes with the juice canned.
1/2 cup celery
1/2 cup turnip
1 lb kale washed/ stems removed ripped leaves
1 tsp fresh ginger
1 tsp salt (I’m using sea salt here)
1 tsp black pepper
2 qts veg stock (can buy already made or use your own if you make it)
2 tsp rosemary chopped fine
2 tsp thyme chopped fine
1-2 oz canola oil as needed for sauté of ingredients
1 oz butter
1 oz tomato paste
Cut and prep all ingredients prior to start of cooking.
Sauté all of the veg but starting with potatoes and hard veggies first. “Like the carrots, celery, turnips.” Start adding the rest of veg after about 5-10 mins of sauté on the hard veg.
Add in butter now
Add in tomatoes and herbs. Sauté more and add tomato paste Once all is beginning to soften and wilt. Add in veg stock Bring to full boil for 10-15 mins.
Bring down to simmer for 20-30mins
Adjust your seasoning to personal preference