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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Final Touches: Remove the bay leaf before serving.

  7. 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.

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