Recipe: Superb Vegetable Soup for Freezing

Superbly Sulfurous Soup
Yields: Amount depends on how it is packaged. I make this soup in a 12 quart stockpot, and it makes between 7 to 10 quarts of soup. This soup is packed with vitamins A, C, and K; immune-boosting sulfurous vegetables, and great flavor. Best of all, you pick the seasoning from a list of possibilities or something you already know and love in your kitchen.  Note to AIP followers: if you cannot have nightshades, the soup still works; just use carrot ketchup or Nomato to add a tangy sweetness. You will not need as much carrot ketchup or Nomato to replace the tomato in the soup. Start with a cup toward the end of cooking to give the body of the broth a boost. Or you can just omit the tomatoes and have fun with the seasoning. Note to Wahls Protocol followers: As described in the directions, one container of this soup will satisfy the daily requirement of three cups of sulfurous vegetables for the Wahls Protocol. If you eat less than three cups of sulfurous vegetables per day, or wish to have less than three cups of cooked sulfurous veggies in one sitting, you will have more containers of soup. Assuming you eat three cups of sulfurous vegetables per day, you will have between seven to ten containers to freeze depending on the type of sulfurous leafy greens chosen and how long you cook the soup. Soup may be stored and frozen in glass jars, BPA-free plastic containers, or BPA-free Ziploc freezer bags. Directions for storing are listed below.
Prep Time	Cook Time		Special Equipment
1 hour	3 to 4 hours		10-12 quart stockpot
Ingredients
12 loose, mixed cups of sulfurous leafy greens such as collards, kale, chard, or mustard greens		4 tightly packed cups broccoli florets, cut into spoon-sized pieces
4 tightly packed cups of cauliflower florets, cut into spoon sized pieces		4 tightly packed cups red or green cabbage, shredded
4 tightly packed cups of onions, diced		½ cup minced shallots
3 cans diced tomatoes		3 cans tomato sauce
2 cans tomato paste		12 cups beef or chicken broth
2 pounds meat such as browned hamburger, cooked and chopped chicken, or cooked, chopped, or pulled beef roast		1 medium head garlic, minced
3 TBSP seasoning*		Salt and pepper to taste
Directions
1.    Add leafy greens, broccoli, cauliflower, cabbage, onions, and shallots to stockpot.
2.   Add diced tomatoes, tomato sauce, tomato paste, and shallots.
3.   Add meat, broth, half the garlic, and half the seasoning.
4.   Stir contents of stockpot until well mixed. Add water until the ingredients are covered by two to three inches of liquid.
5.  Bring contents of stockpot to a boil. Reduce heat and simmer with stockpot covered for two hours. Stir periodically as needed.
6.   Keep an eye on the liquid level.  Some of the liquid will be absorbed by the ingredients. Add more water or broth if needed.
7.   At one hour of cooking time, add remaining half of garlic and 2 ½ TBSP of the seasoning.

8.  After two hours of cooking, taste vegetables to check for doneness. The cauliflower and the broccoli take the longest time to cook. If the vegetables are not yet done to your preference, continue simmering until vegetables are at the desired level of tenderness.

9.  Add remaining ½ TBSP of seasoning, salt, and pepper, stirring well.

Note: if you plan to serve all of the soup now, you may skip the following steps.

10.  Allow soup to cool in refrigerator.

11. I use four cup-sized plastic BPA-free containers to store this soup. Ladle three cups of the sulfurous veggies into a measuring cup, returning any excess liquid or meat to the pot. Add one cup of the broth mixture.  Fill containers and seal.

12.  Freeze containers.

*About seasonings: you may use your favorite seasonings for this soup: Italian seasoning, herbs de Provence, mixed herbs, Greek seasoning, harissa, lemon pepper, taco seasoning, or Indian-inspired spices. You can also add the salt and pepper now but leave out the seasoning entirely until you are ready to reheat the soup. This helps keep the soup interesting and satisfies different palates in the same family. When you are ready to reheat the soup, add a ½ to 1 tsp of seasoning per four cup container of the seasoning that you prefer that day. Mixing up the seasonings, I rarely get bored with the soup even after eating it for multiple days. Salsa is also an excellent addition to the soup.

Look for colorful cauliflower, cabbage, and kale to make your soup beautiful and full of antioxidants.

Recipe Source: www.PrescriptionPlate.com   Recipe and content copyright Amy Ward ©2014