Our temps turned a bit cooler this week and it rained – yay!!  One of my favorite nourishing foods to make is soup so this week we used lots of veggies from our CSA box to make farm soup.  One of the fun things about this soup is its diversity – its a “use what you have” type recipe as far as vegetables go.  I made mine in the Instant Pot but you could also make it on the stove top or in a crockpot.

The second recipe is a family favorite that my kids love.  I hope your family will enjoy it as well.

Farm Soup

Ingredients

  • 2 cups soaked navy beans
  • 1.5 quarts bone broth or stock
  • 1 lb italian sausage (links or chubs) cooked
  • 4 large tomatoes chopped
  • 1 bunch green onions chopped
  • 4 cloves garlic minced
  • 2 medium zucchini chopped
  • 1 bunch carrots chopped
  • 1 eggplant skin removed and chopped
  • 2 green peppers seeds removed and chopped
  • 2 cups green beans, fresh or frozen
  • 1 tbsp basil
  • 2 tsp oregano
  • 1/4 tsp rosemary
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

  1. In Instant Pot, cook beans in broth at high pressure for 55 minutes, use slow release method.

  2. Once pressure is released, add in all vegetables except zucchini.  Lock lid again and cook at high pressure for 4 minutes.  Use quick release method to release pressure.

  3. Once pressure is released, add in zucchini, spices, balsamic vinegar and salt and pepper to taste.  Cook in "Slow Cook" mode until zucchini becomes tender.

  4. Serve with a crusty loaf of sourdough bread or homemade biscuits.


pixabay red cabbage

Pork & Cabbage Teriyaki Rice

Ingredients

  • 4 cups cooked rice
  • 1 lb ground pork cooked
  • 1 head purple cabbage
  • 4 tbsp butter
  • 3/4 cup liquid aminos or soy sauce
  • 1/2 cup coconut sugar or sucanat
  • 1 tbsp minced ginger (or 1 tsp ground)
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

  1. Chop cabbage and place in 9x13 pan.  Dot with butter and cook in 350 degree oven for about 30 minutes or until cabbage is tender but not mushy.

  2. For sauce, in small bowl combine liquid aminos, sugar, garlic and ginger.

  3. In a large bowl combine rice, cooked pork and sauce ingredients.  Add in cabbage and stir gently. Add salt and pepper to taste. Place back in 9x13 pan and cook in 350 degree oven for about 20 minutes or until heated through.