Here’s a great recipe to add veggies to your kids’ dinner. The recipe is versatile, so you can add their favorites to the mix.
To make the soup base:
To make the soup base:
- 1 tsp olive oil
- 1 cup chopped onions
- 1/4 cup chopped bacon (can use “real” bacon bits)
- 1 tsp minced garlic
In a Dutch oven or large soup pot, mix all ingredients and sauté until onions are soft. Make sure to stir frequently so it doesn't burn.
Add 2 cups water and 5 tsp chicken bouillon and stir well. Add 2 cups water.
Now add the veggies! Most veggies work well with this soup base. Chop all veggies about the same size to make it easier to eat.
Here’s what I added the last time we made it:
Add 2 cups water and 5 tsp chicken bouillon and stir well. Add 2 cups water.
Now add the veggies! Most veggies work well with this soup base. Chop all veggies about the same size to make it easier to eat.
Here’s what I added the last time we made it:
- 1 cup chopped carrots. Boil 10 minutes.
- 2 cups potatoes
- 1/2 cup celery
- 1/2 cup cabbage
Let boil until potatoes are almost soft. Then add:
- 1 cup cauliflower
- 1 cup broccoli
- 1 cup kale
Continue simmering as you brown some mild Italian sausage. Add to soup, along with 1-2 cups of heavy whipping cream. Simmer a few minutes longer until everything is heated through. Ladle into bowls and serve!
