Seasonal Soup Stew

 

This seasonal soup stew is very simple to prepare, and the final outcome packed with warming gusto. It is very forgiving as far as modifications and substitutions. I encourage you to swap out like items in the same ratios, and please let me know how it goes. I love new combination ideas.

 

Grass-fed soup bones make a delicious and far superior health wise, base for soup; and with some research you can often find humane farmers in your area. Marin Sun Farms is a fantastic example. I love their counter in Rockridge, CA - many grass-fed and pastured options, and beautiful bones just for soup. The knowledgable and friendly staff are the best I have found in my area! Please let me know of your favorite local humane butcher in the comments.

 

6 cups filtered water

1 grass-fed soup bone (ask your butcher - and if you don't have a butcher friend, you need one...go make one)

1/2 pound chuck roast, cubed into 1/2" pieces

2 cups canned or fresh diced tomatoes

2 cups diced russet potatoes

1 cup peeled and diced sweet potatoes

1 cup diced carrots

1 cup diced onions

1 bay leaf

2 cups fresh green beans, cleaned of vine tip and cut into 1" pieces

1 cup shelled peas

1/2 cup chopped roasted red bell peppers

1 teaspoon Himilayan or kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon granulated garlic

1/8 teaspoon ground cayenne pepper

3 cups shredded green cabbage (1 small cabbage)

1/4 cup chopped parsley

salt and pepper to taste

 

In a 10 quart stockpot, combine water, soup bone and chuck roast. Bring ingredients to a slow boil, and immediately turn heat down to a simmer.

 

Continue to cook until meat is tender, about 1 1/2 hours, skimming froth from the surface and stirring ocassionally.

 

You may remove meat and continue to simmer bone for another hour, if you have time, and for added nutrients.

 

Remove soup bone and add tomato,  russet and sweet potatoes, carrot, onion, and bay leaf. If you removed the beef, it is time to add that back into the pot as well. Simmer until carrot and potato are tender.

 

Add  green beans, peas, roasted red bell pepper, salt, pepper, garlic, and cayenne. Add enough water to cover ingredients, if necessary.

 

Stirring gently, add cabbage and parsley, and continue to simmer until all ingredients are tender. Check seasoning and add sparingly if needed,  allowing a few minutes of cooking time for additions to fully develop their flavor.

 

Remove bay leaf, and serve.

 

Freeze leftovers, or make specifically for that purpose in the first place!

~ 8 generous portions

 

Recipe modified from my original publishing of "Stone Soup" in March of 2012