A nice hearty soup for a cold winter night ~ made from scratch with lots of veggies, plus herbs and BACON. The measurements and ingredients can be adjusted to fit your family's taste and what you have on hand. |
4-6 slices thick, Applewood smoked bacon, cut into 1" pieces
6-8 cups beef broth ………………………………..8 oz. mushrooms, cut into thick slices
1 yellow or white onion, thinly sliced...…………2-3 stalks celery, sliced
2-3 carrots, peeled & sliced...……………….……about 2 cups butternut squash, diced
2 small/medium zucchini, cut into quarters (lengthwise) and sliced
about 1/4 small cabbage, thinly sliced then chopped (about 2 cups when chopped)
at least 1/4 cup fresh parsley, chopped...…..
1 small jalapeno pepper, seeded & finely minced
2 tsp. dried oregano leaves, crushed...…………1 TB dried basil leaves, crushed
2 TB garlic, minced or crushed...……………..….1/4 cup bell pepper (any color), diced
2 tsp. smoked paprika...……………………………1/2 tsp. dried rosemary, crushed
2 tsp. Kosher salt...……………………………..…..1 tsp. black pepper
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Put the bacon pieces into a large Dutch oven on high-medium heat and cook it until it starts to brown. Add the onion and garlic after about 2 minutes ~ then add the mushrooms, after another 2 minutes.... let them all go until the bacon is browned and the onion & mushrooms are cooked (stirring occasionally, so nothing burns).
Then add all the rest of the ingredients and stir well. (The amount of beef broth will depend on the amount of veggies that you've added.) Bring it all to a boil; then reduce to a simmer. Cover and let it simmer for at least 1/2 hour (until butternut squash is soft). Taste and adjust salt & pepper, if necessary. It's ready to eat now, if necessary ~ but I prefer to let it simmer (covered) for several hours!
Serves 6-8 (maybe more)