Sauerkraut Cabbage Soup is one of those warm, filling winter soups that takes advantage of a long simmer. Although it can come together on the stove top in about an hour if you are so inclined. It has a chicken broth base with shredded cabbage, sauerkraut, carrots, potatoes and pork. These humble ingredients create a satisfying meal.
In a large pot on the stove or your slow cooker add the stock, pork, water, allspice, bay leaves, marjoram, potato, carrots, onion, cabbage, sauerkraut, salt and black pepper.
Simmer for a minimum 20 minutes on the stove or six to eight hours in the slow cooker. Before serving mix in the sauerkraut and its juice and cook for an additional ten minutes. Taste for flavor and add more salt if needed.
This recipe has many layers of flavor that make the liver much less noticeable. There is a savory, salty broth made with a parmesan rind, lots of hearty vegetables, and the meatballs which contain ground beef, liver, and spices. You can adjust the amount of liver according to your taste. Try just 1/4 pound if you’re not sure you’ll like it or go all the way to 3/4 pound if you’re a liver-eating pro.
Heat olive oil in a large pot over medium heat. Add carrots and garlic and sauté for about 5 minutes. Add zucchini and sauté another 5 minutes, until vegetables are starting to soften. Add cabbage and allow to cook for about 10 minutes, stirring often.
Add broth or stock and parmesan rind. Bring to a simmer and prepare meatballs.
Place liver in a food processor and blend until smooth. Place in a large bowl with ground beef, egg, flax, salt, paprika, and oregano. Mix ingredients until uniformly distributed. In a large sauté pan, heat a little more olive oil. Drop beef mixture by tablespoonfuls into the pan and cook for about 1 minute on each side, until lightly browned. They do not have to be cooked all the way through as they will continue cooking in the stock pot with the soup.
Add meatballs to the soup and simmer, covered, for about 15 minutes. Add salt to taste. Serve hot.
This recipe has all the great flavor of that famous Italian restaurant’s soup — but packs a power punch of taste and nutrition with wholesome and healthy ingredients. After making this recipe kosher and increasing the Whole-Food Goodness Factor, this is a one-pot-crowd-pleaser that will leave everyone asking for one ladle more.
(Hint: If you’re looking for a way to sneak kale from your garden to your family — THIS IS IT!)
In a large pot, sauté the onion and salt in butter until glossy.
Add the sausage and cook until browned, breaking into bite-size pieces.
Stir in minced garlic, cooking until fragrant (about 30 seconds).
Add chicken broth, scraping up the brown bits with a spoon — a free, yummy flavor boost!
Add potato cubes and simmer (covered) for 15 minutes or until potatoes are soft.
Add kale (it will wilt — always add more than you think) and cream, simmering 5 minutes more.
Garnish with pepper and serve.
From my family cookbook, an adaptable, simple but hearty soup. Perfect for a lunch, delightful with a hearty bread and salad.
In a stockpot put ground beef, cover with stock or water. Heat to a simmer and cook meat, breaking it into bit sized chunks as it cooks.
Add seasonings, tomatoes and frozen veggies. Add any desired optional ingredients.
Simmer until cooked/heated through 20-30 minutes maximum.
Serve with sourdough bread or salad or just as a hearty lunch
I love broccoli and beef in anything so I brought the two together in this simple soup! Chinese 5-spice powder adds a unique new flavor if you’re bored with salt and herb varieties of soups – especially on GAPS.
This makes a large pot of soup since we always like leftovers. Please note that the ginger and garlic is rough chopped. There is no need for minced perfection in this soup! I also use the broccoli stems because I hate waste. I peel them if they seem too tough to cook or digest easily.
Bring broth and stew meat to a boil and then lower to a rolling simmer. Let the beef cook for about an hour, checking to see that it’s cooked completely. You can also slow simmer it longer if your stew meat is tough and you’d like it to become more tender.
Add the coconut aminos, sesame oil, 5 spice, ginger, garlic and broccoli and bring it back to a boil.
Cook 3-5 minutes until the broccoli is soft enough to easily pierce with a fork, but still green.
Dish up and add mint and cilantro to each bowl.
Enjoy!
This hearty soup is made with venison and a variety of vegetables. You may substitute beef or lamb.
In a small bowl, combine the whole wheat flour and yogurt. Cover the bowl and let it sit on the counter for at least 7 hours.
Mince the green onion and garlic.
In a heavy-bottomed soup pot or cast iron Dutch oven, melt the butter and olive oil together on medium/low heat. Add the onion and garlic.
Saute, stirring, for 2 minutes. Turn off the heat.
Peel and slice the carrots thinly. Add to the pot.
Remove the stems from the kale and then chop the kale, chard and cabbage. Add to the pot.
Cut up the canned venison and add to the pot.
Add the stock. Bring to a boil, cover and reduce heat to simmer. Simmer for 30 minutes.
Stirring quickly, gradually add the soaked flour to the soup. Simmer, stirring, for 1 minute.
Salt and pepper to taste.
Serve. This freezes well.
* If using fresh meat, brown it in a little lard or other healthy fat before adding to the soup. Add enough water to barely cover the meat, cover and simmer for 1 - 2 hours or until the meat is very tender.
This soup is savory, satisfying and versatile. Add more or less of the ingredients listed and of course you may adapt it to what you have on hand.
In a heavy-bottomed soup kettle or cast iron Dutch oven, combine the neck bones, onion, garlic, carrots, kelp and celery.
Cover with filtered water. Bring to a boil, cover and reduce heat. Allow to simmer for 2 hours.
Let it cool for a little while and then strain through a clean cotton cloth.
Pick the meat off the bones and reserve.
Return stock to kettle and add the meat, cubed potatoes, cabbage, riced mashed potatoes and salt.
Simmer for 30 minutes and then serve.
This freezes well.
This soup is so easy! Throw together some veggies, ham, broth and spices…and voila! Paleo-friendly, GAPS-approved, perfect for kids or quick lunches.
Saute the onions and peppers in coconut oil until translucent. Add the mushrooms and celery. Continue cooking for four minutes.
Add the ham and enough chicken stock to cover.
Add spices and lemon juice - I basically went with some slightly spicy, chipotle/southwestern combination. Feel free to make your own edits.
Simmer until the good smells have brought everyone to the kitchen.
We all have that day in the week when we can feel just a wee bit crazy with all the goings on. Tuesdays are my loco day. To calm some of the crazy, Tuesdays are also crock pot dinner days. Here’s a simple but super comforting and satisfying stew that is oh so gentle on the ol’ grocery budget and gives extra grace for those full days. The beef. It falls apart at the touch of your spoon. I love me some tender meat.
Place beef in the slow cooker and add water, Worcestershire sauce, bay leaves, onion, paprika, cloves, potatoes, carrots, and optional roots. Cook on low for 6-8 hours.
Before serving, mix in garlic, salt, and pepper. Stir arrowroot powder into cold water, then mix into the stew to thicken it up. Let sit for about 5 minutes, stir again, then serve.
Comfort food at it’s best. The apples and onions give this dish a sweet and unusual flavor. The same recipe could be prepared with other meats, such as grass fed beef or even cubes of poultry meat.
Cut the lamb meat into little cubes. Peel, core and cube 3 of the apples.
In a cast iron Dutch oven, or other heavy bottomed kettle, heat the olive oil on medium low. Add the meat, and constantly stirring, cook it until it is all brown, but not seared. Lamb needs to be cooked gently.
Add the onions, cubed apples, spices, salt and pepper and cook, stirring, for 2 minutes.
Pour in the broth and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally.
Add the carrots and sweet potatoes to the pot. Return to a boil and reduce the heat. Simmer, covered, for 20 minutes, stirring occasionally.
Cut the remaining unpeeled apple in half. Remove the core and slice into small wedges. Cut the wedges in half. Add them to the pot and simmer for 10 minutes.
After a chilly winter day, not that I know what that is like this year, a warm Hamburger Soup really feels good in the belly!
I made a huge batch for just the two of us and stored a quart in the freezer thinking I could save it for an inspiration emergency in a month or so. But I got a request for more even after eating it three days in a row!
It really is that tasty!
Brown beef and onion together until meat is lightly browned. Add remaining ingredients and bring mixture to a boil.
Cover and simmer for two to three hours on the stove or in a slow cooker. Check periodically and add more water, if needed.
Can be stored in the refrigerator for up to four days, or freezer for months.
A sweet and savory stew that is perfect for a cold winter day.
Turn your crock pot on high.
In a large skillet, heat the bacon fat on medium heat until melted.
Add in the onion and garlic. Cook until soft, about 10 minutes.
Add in the sausage and cook until brown, breaking it up with a spoon into small pieces.
Put the sweet potatoes and squash into the crock pot.
Add in the sausage mixture and mix well.
Pour boiling water over the stew until it covers it halfway.
Turn the crock pot on low and cook for 4 hours or until the squash is soft and just starting to fall apart.
Mix the cornstarch or arrowroot powder with a small amount of cold water until smooth and add it to the stew. Stir until thick.
Add in the nutmeg and rosemary.
Salt and pepper to taste.