Many of my recipes call for vegetable stock, and with everything I cook, the quality of the foods, even down to the stock is very important to me.
I like to make my own so I can not only control the taste, but also control the quality of the vegetables I put in it. I’ve used plenty of store-bought organic vegetable broths, but the faint, light flavor of this homemade stock is by far my favorite in soups and dishes!
In the past, I have made this on the stove, but converted it to a crockpot recipe, just because I know that’s easy for some….and then I realized, it’s easier for ME too! Now I can simmer this all night long or during the day!
I keep veggie stock on hand for soup (I usually make 1-2 soups a week), for cooking quinoa, for sauteing vegetables, and more.
How you can store your veggie stock:
Once it’s cooked and cooled, you can store it in mason jars in the fridge or freezer. If storing in the fridge, it’s probably good for about a week of so. If storing in the freezer, make sure to leave a few inches of space between the stock and the top of the jar so it has room to expand (I’ve made plenty of mistakes before and had a bad cleanup on my hands!)
Put in ice cube trays and freeze, then transfer to a freezer ziploc bag. These little boogers make for a great addition to sauteing or dishes on the stove if you need some extra liquid.
Put in muffins tins in 1 cup batches, freeze, and store in freezer ziploc bag. I like having these for when recipes call for a certain amount of cups of stock…It’s super easy!
This is definitely something to put on your list to do–having some of this in your freezer can free up some time later and make for some flavorful meals 🙂
A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives. Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.
What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen. No partially hydrogenated oil or other bad things. Just real food.
I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this. I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.
It’s traditional, but has a kick. It’s meatless–in case you are a vegetarian or just looking for more meatless options.
You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!
This soup has the feel of chili but with a twist, and it perfectly satisfied my need for a “feel good” soup on our first (and only?) winter snow here in SC. I made two batches in case we were “snowed in” (which doesn’t take too much down here)! It lasted less than 24 hours—wait, the snow or the soup?? I’ll let YOU guess 🙂
I love how the flavors in this soup blend together, but still emit a slight hint of jalapeno, fresh cilantro, and lime.
It doesn’t take too much work to put this soup together–and if you can get up a little bit earlier, you could let it simmer all day in the crockpot while at work….Dinner made easy!
Before you make the soup, you’ll need to roast the red pepper. I suppose you could leave this step out (or throw them in with the onion when you saute), but I just love the flavor the roasted pepper gives the soup!
The steps are simple.
How to Roast a Red Pepper:
Preheat the oven to 400 degrees
Cut the pepper into fourths and de-seed
Place on parchment lined cookie sheet and roast for 25-28 minutes. It won’t matter if the tops of your peppers get black because you’ll be peeling the skin off anyways. (If you are stretched for time, try roasting at a higher temperature or even broil!)
Place peppers in a brown paper bag and roll down a few times
Let steam for about 10-15 minutes
Take the peppers out and peel back the skin and remove
There’s nothing better in fall than a bowl of hearty vegetable soup. It’s the kind of meal that makes you warm inside just when life outside is getting crisp! To my friends in northern states—yes, it’s the middle of November here in South Carolina, and it’s just now getting crisp—in fact, I wore a short sleeved shirt today. We eat our hot bowl of soup and pray tomorrow will bring a chill 😉
When choosing vegetables for this soup, use local ones if possible. If local vegetables are not available, choose organic vegetables so you can limit your exposure to pesticides and chemicals! Organic frozen vegetables are fine too—and in fact, they are sometimes even better, since they are frozen within hours of being picked and therefore don’t travel and lose nutritional value!
Pair this soup with a large salad and maybe some of your favorite cornbread (with organic cornmeal, of course!) and you have a perfect, savory meal!
5 cups vegetable stock, store bought or homemade (add water if you need more liquid)
1 teaspoon sea salt
1 teaspoon dried basil
½ teaspoon dried oregano
Freshly ground pepper, to taste
In a saucepan, sauté the onion over medium heat until soft (about 5 minutes). When the onion sticks to the pan, add 1-2 T of water and stir. Repeat if necessary. Stir in minced garlic and sauté about 2 minutes more.
Pour the onion mixture in a crockpot. Add all other ingredients. Turn on the Low setting and let cook for 6-8 hours.
Really, it can’t get much easier than that!!! Enjoy!
I can’t believe I’m typing a Collard Green Soup recipe—you know I’ve come a long way in my food journey when you see this one! Now, after years of transition, I crave greens, and collards are one of them. I use them in my smoothies, as “bread” for my sandwich wraps, sautéed as a side dish, and now in a soup. If you have leftovers from your garden, this is the perfect way to use them up before they spoil. This recipe is packed full of nutritional goodness and will get you a great serving of your dark leafy greens!