Made some good soup the other night while my Korean style pork ribs were on the grill, so tonight I decided to re-create the soup and document it this time since I never remember what all I put into it.
- Beets and radishes (and their tops too!) - chop into bite sized pieces
- These provide fantastic amounts of antioxidants
- Kale and Swiss chard - slice into thin strips
- Cabbage, onions, garlic
- Onion chives sliced thinly
- Mushrooms if you'd like
- Any other winter veggies you got growing in the garden... I'd like to try bok choy but all of mine are still kinda small
- Liquid aminos or soy sauce and some fish sauce if you dare
- Cumin, chipotle, and some turmeric - Read about how amazing turmeric is for you, it contains curcumin, whcih could help with cancer, alzheimer's, and arthritis... there's no reason not to add a little turmeric into your meals occasionally.
Well, I like to fry up my onions in some butter before I toss them into the soup. Makes them more yummy as they caramelize. I even tossed a few radishes in the pan as well.
OK. Get a little water and start warming all your ingredients up. I only tossed a little of the green leaves in at this point and saved the rest for later. The beets produce such a beautiful lush red color!
The main ingredient, bone broth! I had these cow bones sitting in my crock pot for about 24 hours on low. This is the second batch I made with these bones and they're still pumping out flavor. Bone broth is wonderful and contains many minerals you need, making it great for for sickness recovery as well. Make large batches of bone broth at a time and freeze your excess. When you're fighting sickness all you have to do is thaw it out and enjoy. Also try adding vegetables to the mix for even more nutrients in the resulting broth.
Almost forgot about carrots! Completely optional.
At this point, I filled the rest of the pot with bone broth and let everything cook together for a while. The radishes and beets are soft and ready to eat. I then add the other half of my green leafy vegetables at this point so they didn't get over-cooked.
When it's done, add some salt and pepper to your preference and enjoy! I couldn't get enough of this stuff.
Hint: make a giant pot of this stuff so you can enjoy it as a side dish all week.
Carb count? I have no idea. I imagine beets and onions are the largest culprits here and they are almost nothing to worry about. I can't imagine a serving size of this soup being over 15 grams of carbohydrates.
Did you try it? Leave a comment!
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