“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (foodrevolution.org)
Our Favorite Recipes
It’s time for comfort foods, and soup is one of those foods we all love during these colder days of fall & winter!
This is by far one of my family’s favorite soups. It is very rich & hardy and the meat can be substituted or even illuminated for my vegetarian friends!
1 pound ground pork, beef, or chicken 2 cloves fresh garlic, minced OR 2 tsp jarred 2 TBSP Extra Virgin Olive Oil 1 tsp pink Himalayan salt 1 tsp fresh ground black pepper ¼ cup butter 2 cups potatoes, cubed 2 cups carrots, cut into ¼ inch coins ½ cup minced red onion ½ cup diced celery 2 cups Velveeta type cheese 2 cups milk 2 cups water ¼ cup white all purpose flour
I generally prefer to purchase my meat from local farmers, but when I’m in a pinch I am thrilled I can purchase Heritage Breed pork from the grocery store. I buy this at Kroger’s!
1. In a large skillet, fry your meat in the olive oil; add garlic, salt & pepper; cook on medium heat until fully cooked & crumbly; when done drain off any excess grease.
2. While meat is cooking, cut all veggies; In a large pot melt butter; add potatoes, carrots, onions, & celery; cook on medium heat for 10 minutes until veggies are fork tender.
Pro Tip: I always try to use Heirloom veggies.. they are just so much more flavorful!
3. When veggies are cooked, add meat and all other ingredients EXCEPT water and flour; bring to a low boil.
4. In the meantime, add flour to water & whisk; Once soup mixture comes to a boil, whisk the water & flour mixture in, stirring until no clumps are visible; stir until thickened; turn down the heat to low and cook for 45 minutes to an hour until veggies are soft.
Pro Tip: Always whisk your flour in cool liquid and then add to your hot liquid. This eliminates clumps!
Pro Tip: I use my French fry cutter for recipes that call for cubed potatoes. This is a handy kitchen gadget and helps keep the potatoes uniform in size, therefore cooking more evenly. First cut off one end of the potato making a ‘flat’ end; stand up on that end and carefully push the cutter down; you will need to cut them into the cubes once cut lengthwise, but it still saves time!
Stay tuned for more comfort food recipes coming!
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Added bonus tip: To find recipes like the ones you’ll find in my posts, you can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Several years ago my good friend Kate Lawson, former food writer for The Detroit News shared her Italian Wedding soup recipe with my daughter. It quickly became one my families favorites. I have of course altered it to be my own & to suit our taste buds over the years. Hers was of course dynamite, but I love to be creative in the kitchen.
Pro Tip: I always use fresh veggies from the garden or the farmers market if in season & if not I purchase them. Fresh veggies always give a much fresher flavor to this delicious soup!
1 pound lean ground beef 1 small red onion minced- about ½ cup 1 egg (farm fresh are best) ¼ cup shredded parmesan cheese 1 fresh clove of garlic, minced 1 TBSP Italian Seasoning- see my recipe here: https://bit.ly/3dRCzIW ½ tsp Himalayan sea salt ½ tsp fresh ground pepper
In a large bowl mix all ingredients until evenly blended.
Form into walnut size or 1” balls.
Place on a cookie sheet and place in the fridge for 30 minutes until firm. Makes approximately 24-28 meatballs.
While the meatballs are setting, start soup.
1 TBSP butter 2 TBSP extra virgin olive oil 1 cup sliced baby carrots- cut into ¼ inch coins ½ cup minced red onion, packed 1 fresh clove of garlic, minced 1- 48oz container of beef broth 4-6 tomatoes pureed to make 2 cups OR 1- 16 ounce can of diced tomatoes or sauce (I like to use either a variety of Heirloom tomatoes or Roma’s) ½ cup grated parmesan cheese ½ tsp Himalayan sea salt ½ tsp fresh ground pepper 1- 16 ounce bag of 5 cheese tortellini 1 cup baby spinach, packed
In a large pot put oil, butter, onions, carrots, and minced garlic in. Cook on medium heat for approximately 7-10 minutes or until veggies are fork tender.
Add meatballs into veggie mixture, mix thoroughly, and sauté meatballs until golden brown on outside- approximately 10 minutes.
Add broth, tomato puree, parmesan cheese, salt & pepper; stir until thoroughly blended, cover and cook for 30 minutes on medium heat stirring occasionally bringing to a low boil.
Add tortellini and spinach, stir in and cook for 7 minutes.
This is a hearty soup and is delicious served with fresh Italian bread. Sprinkle a bit of freshly grated parmesan cheese on top & enjoy!
What’s your favorite soup? Tell me in the comments!
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