A Big Bowl of Comfort

Of late I have become totally addicted to soup. I know it is winter and quickly becoming the season of my discontent but whatever the reason soup tastes really good in the evening, kind of like having an entire bowl of comfort. I guess that is why they call foods like soup “comfort food”.

I thought before the season passed and we start craving salads and hamburgers on the grill I would share a soup recipe I found on Eat Nourishing. This site emphasizes healthy alternatives to foods that otherwise might not be as full of nutrients as they should be. For instance, Chocolate Cream Frosting and No Bake Cheesecake would normally be considered full of bad ingredients and empty calories but the versions offered here sound delectable to me and have some nutrient value. The following recipe, while originally from the site, has been altered to suit my tastes and ingredients from my garden.

Hearty Hamburger Soup

  • 1 quart homemade turkey bone broth
  • 1 quart juiced home-grown tomatoes, frozen and thawed
  • 1 pound of grass-fed ground beef
  • 1 pound carrots, sliced in uneven chunks
  • 1 onion in large pieces
  • 1 clove garlic, in large pieces
  • 1/2 of large head of green cabbage, sliced or cut in chunks
Before starting the soup put the broth and/or juiced tomatoes (if you have whole tomatoes just use them) in a blender and add the onion and garlic and blend until a *smooth puree is formed. Place the puree and broth in a Dutch oven and add large chunks of ground beef approximately the size of meatballs. Add the carrot chunks and cook on low heat for several hours (**perfect for the slow cooker) and then add sliced cabbage and the following spices:
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Thyme
  • 1/8 teaspoon ground Cayenne Pepper
  • Celtic Sea Salt to taste (I add about 2 teaspoons)
  • Freshly ground black Tellicherry peppercorns

Now simmer until the cabbage is cooked to taste. I like it well cooked and soft but still identifiable. Serve in large bowls so you have a sensory experience as well as a savory one.

*Personally I think the key to the soup’s delectable taste is to puree the onion, tomatoes, broth and garlic before starting the cooking process. I have never done it with other soups preferring chunks of all the vegetables but whole frozen garden tomatoes necessitated it the first time and I came away a believer.

**I haven’t done this soup in a slow cooker but I see no reason why it couldn’t all be thrown in the slow cooker before you leave for work and left to simmer all day. The cabbage might be more translucent but the flavors will still be wonderful.

See you next week.




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