I also start cravy those foods that make you feel comfy and cozy from the inside out.
(I mean something has to comfort me in my depression over the end of summer! )
It tasted great-too bad my pictures really
suck stink! For some reason I cannot capture soups well. Any tips out there?!
I hope you had a great weekend and enjoyed the bright blue skies that fall brings!
Here’s What You Need: (for four)
2 pcs of lower fat bacon*, diced
2 small celery stalks, diced
1 carrot, diced
32oz organic chicken broth
Kernels from 2 small stalks of corn
1.5 cups of red potatoes, quartered
Green onions (optional)
1/4 tsp each thyme, paprika, black pepper
1/2 tsp seasoned salt
Dash of cayenne
*I used venison bacon, but if you don’t have the luxury of a husband who hunts (note sarcasm!), then opt for turkey bacon, center cut bacon, or Canadian bacon.
Here’s What You Do:
Heat a deep pot over medium high and add bacon, stirring. As it starts to brown slightly, add in the celery and carrots for about two minutes. Pour in the broth, the corn, the potatoes and the seasoning and bring to a boil. Reduce to medium and simmer for about 15 minutes or until the vegetables and potatoes have started to soften. Add in an immersion blender* smoothing a lot of the soup, but leaving some parts nice and chunky too! Top of diced green onions if desired and serve with a nice piece of bread for dipping! *If you don’t have an immersion blender, don’t fret! Simply take a couple of ladels of the soup and add it to your blender. (Open up the top to release the steam and add a towel over the whole) blend it and return it to the soup.
My kids have still not jumped on the soup train, so for them I would “deconstruct” this and give them carrots and hummus, corn on the cob and potatoes for dipping in organic ketchup. Perfect!
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