So it finally dropped below 60 degrees here and I wanted something warm and comforting. I wanted some of my Mom’s wonderful, homemade vegetable soup. Unfortunately, her soup is made of mostly legumes (paleo no-no). So I had to improvise and this is what I came up with. It makes a lot but it’s always good to have something easy like this in the freezer.
3 parsnips-cut into bite sized pieces
1 large sweet potato-dice into 1/2 cubes
2 cups of brussel sprouts-quartered
3-4 large tomatoes-diced (seeds and goo removed)
1 zucchini-sliced into half moons
1 lb of chicken-diced (thighs or breast meat or both)
3 tbs basil
1 tbs oregano
1 tbs thyme
3 cloves of garlic-minced
4-6 cups beef stock
How to do it:
throw everything in the crock pot or dutch oven and cover with the beef stock. if you are using the crock pot set it on low and walk away.when it is done it should be thick and hearty-a mix between a stew and a soup.
if you are using a dutch oven bring soup to a boil then turn it to low for 2 hours. make sure to check it every so often and add stock as needed.
Note: if you have time, browning the chicken, onions, and brussel sprouts adds a deeper flavor.