SUMMER HARVEST BACON SOUP
Ingredients:
5 ears of corn, husked and kernels removed
1/2 onion, chopped
5 strips of bacon, diced
1 cup carrots, diced
1 bay leaf
3 cloves garlic, minced
2 russet potatoes, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 tablespoon butter
4 cups bone broth
2 tablespoons nutritional yeast
Instructions:
Prepare the Base: In a large pot, melt the butter over medium heat. Add the diced bacon and cook until browned and crispy, about 5-7 minutes.
Sauté Vegetables: Add the chopped onion, celery, carrots, and minced garlic to the pot. Cook, stirring occasionally, until the onions are translucent and the vegetables are slightly softened.
Add Potatoes and Broth: Stir in the diced potatoes and cook for an additional 2 minutes. Pour in the bone broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-12 minutes, or until the potatoes are tender.
Add Corn and Zucchini: Add the corn kernels and diced zucchini to the pot. Continue to simmer until the corn and zucchini are cooked through, about 10-12 minutes.
Incorporate Nutritional Yeast: Stir in the nutritional yeast, which will add a cheesy flavor and extra nutrients to the soup. Mix well and adjust seasoning with salt and pepper to taste.
Final Touches: Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and enjoy hot.
Rich in Vitamin A: One serving provides 80% of the Daily Value (DV) of Vitamin A, supporting healthy vision, immune function, and skin health.
Contains Protein: Each serving includes 11 grams of protein, contributing to muscle repair and overall body function.