Kapusta Doot

Ok! You must wonder about the name on this one! (LOL) Well...we come from a bit of a Ukrainian background and my hubby calls sauerkraut kapusta, when my girls were little one of them always called soup - DOOT! So this is how this Bowl of Deliciousness got its name.... this one is actually one of my granny's recipes and everytime I make it, it brings me back to the farm.  I hope you love it just as much as we do! Soup on!

• 8 Cups Chopped Red Potatoes (skins on if organic)
• 2 Cups of Sauerkraut
• 6-10 Strips of Cooked nitrate free Bacon
• Himalayan Salt to taste
• Pepper to taste
• Dollop of Organic Sour Cream (per serving)
• Scallions sliced (to garnish)

My favourite part of this recipe is how easy it is to make! Once you chop your potatoes (roughly) fill up a large pot covering the potatoes with water.  Bring potatoes to a boil, then cook on medium for about 40-45 minutes.

 In the mean time cook your bacon to desired crispness.  Set aside to cool.

Once the potatoes are tender mash in the pot with the water.  Cook on low temp while doing so. Then add the Sauerkraut. Stir together.  Chop or crumble the bacon and add to the pot as well.  Add salt and pepper to desired taste.  Cook on low for another 10-15 minutes.  

When the soup is ready to serve, add a dollop of organic sour cream and add some freshly sliced green onion (scallions). Enjoy!

Makes 10-12 servings :)

Black Bean Veggie Soup

Even in the summer time I still enjoy making soup, it's nice and light to eat and is always great having quick left overs to reheat.  This one has a bit of a kick, but the kids gave it a 10/10 so this is a go-to of mine, especially when the onions and bell peppers are fresh and in season.  

• 6 (140z) cans of organic black beans
• 1 large onion diced
• 2 red bell peppers
• 2 green bell peppers
• 4 - 6 garlic cloves sliced
• 4 cups of chicken broth
• 1 tbsp of cumin
• 2 tsp of chilli powder
• 1/4 tsp of red chilli flakes
• himalayan salt (to taste)
• 1 cup of organic sour cream (optional
• parsley to garnish (optional)

In a large sauce pan add the onion, bell peppers and garlic.  Simmer on low for 2-3 minutes, add in cumin, chilli powder, chilli flakes and salt.  Stir gently for another 1-2 minutes.  

Next add one can of beans.  Strain the other 2 cans of black beans and add to the pot as well.  Bring to a boil and then add the chicken broth.  Simmer for 10 minutes and then remove from heat and allow to cool for 10 minutes.  

Next add about half of the soup to your blender in batches and pulse a few times before adding back into the sauce pan.  Heat and serve with a dollop of sour cream and some fresh parsley.

 I like to make my soups in larger batches so I am able to store the remainder in mason jars for a later date.

Makes 10- 12 servings:)

***Juicy Tip - Sometimes I shake things up and add some organic nitrate free bacon to this soup. My son is a bacon fan so he prefers it this way.  If you want to give this a try, just dice up about 3-4 bacon strips and cook along with the veggies at the start:) Enjoy and Live Juicy!

Hearty Turkey Vegetable Soup

This soup is great to make following a holiday if you have made a turkey!  Use up the left overs and even Jar some to save for a rainy day.  

• 8 Cups of Bone Broth or a Chicken Broth
• 2 Carrots Diced
• 2 Celery Stocks Sliced
• 1 Medium Onion Diced
• 1 Cup Corn Kernels
• 1 (14 ounce) Can of Lentils
• 2 Large Chopped Tomatoes
• 2 Cups Shredded Turkey (or what you have)
• 1 Cup Brown or Wild Rice
• Himalayan Salt to taste
• Ground Pepper to taste
• 1 Tbsp Dried Parsley

Just place all ingredients into a large sauce pan, bring to a boil then simmer for 30 - 40 minutes. Keep in mind you can be flexible with your ingredients.  It is a great way to use up your left over turkey and fill your self up with veggies!  Live Juicy!