It’s cold outside so it only makes sense that January is National Soup Month. Soup is an inexpensive and delicious way to fill-up and warm up on cold winter days and nights. Get the kids involved in making soup and encourage them to add their favorite veggies and pastas while allowing them to peel, chop and grate fresh veggies and cheese along the way. Here is a fantastic and colorful cutting board and a set of 2 safety knives just perfect for young chefs to chop-up some fun this winter!
http://kidscookingshop.com/cutting-board-orange-gripper
http://kidscookingshop.com/safety-knife-set-turq-green
Today I am offering you a soup recipe from my Green Princess Cookbook that utilizes fresh organic ingredients and is a great way to get kids to eat their veggies! And remember that a great homemade soup can almost be made out of almost any left-over’s. Today I made a soup from our left-over spaghetti and Italian sausage meal a few nights ago. I also had left-over turkey from a different meal and added that and some fresh tomatoes and spinach along with some chicken stock. It tastes even better as soup than the original dish of spaghetti and Italian sausage from 2 nights ago!
Community Garden Soup Pots
Serves 4-6
Ingredients
2 tablespoons olive oil
1 cup organic leeks or spring onions, white part only
2 tablespoons finely minced garlic
½ teaspoon Sea or Kosher salt
1 cup organic carrots, peeled and chopped into rounds
1 cup organic potatoes, cut into large cubes
1 cup organic green beans
1 quarts free range organic chicken broth or organic vegetable broth
2 cups organic local organic tomatoes, chopped
1 ear organic fresh corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
½ cup organic frozen peas
½ loaf crusty artisan bread, cut or torn into 1 -2 inch cubes
1 cup all natural semi soft cheese or tofu, cubed
Let’s Start Cooking!
1. Heat olive oil in large cook pot over medium-low heat for 1 minute. Lower the heat to medium low.
2. Add the leeks, garlic, and salt. Stir occasionally for about 5 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Add the stock, tomatoes, corn kernels, and pepper. Increase heat and bring to simmer, then lower heat, cover, and cook about 30 minutes or until all veggies are fork tender.
4. Remove pot from heat and stir in parsley and frozen peas.
5. Press 2-3 bread cubes into the bottom of each pot. Place each pot on small saucer and carefully ladle soup onto each pot. Top with 2-4 cubes of cheese or tofu.
