Twenty years ago, (haha! I can’t believe I can start a sentence that way!) we were supposed to go to a class trip to the Biodome. We were all pretty excited and then the Biodome was closed or striking or something. Our trip was already planned so we still made the trip from a Ottawa [...]
This veggie soup came together so quickly and the entire family had more than one bowl. I “jammed it,” as we say, so please use this recipe as a guideline and get creative.
Before even chopping the veggies I prepared the Paleo dinner rolls with tapioca starch and coconut flour. Easy, peasey, gluten-free.
8 cups homemade bone broth
4 carrots, peeled and chopped
2 Tbsp minced garlic and ginger
Half head cabbage, chopped
2 cups pre-soaked and cooked small red beans*
Couple handfuls of baby spinach
About 5 chopped mushrooms
A few Tbsp Braggs Soy Sauce
3-4 green onions, chopped
Red Miso paste (if you like it)
Fry carrots, cabbage, garlic and ginger in oil.
Add broth, salt, bay leaves
Cook until carrots are slightly tender.
Add green onions, mushrooms and spinach.
When the soup is done, add the soy sauce/miso paste
The timing was perfect for us–hot rolls ready at the same time as the soup. I love when Bug says “encore”!
*preparing your own dry beans by soaking them over night and maybe even cooking them in bone broth is more nutritious than a can, but impossible to swing if you didn’t plan ahead. I personally didn’t and was thrilled to have a 19 oz/540 ml can of small red beans on hand.