More soup time…comfort food with cornbread. What could be better? This is a recommended method of several European Grandmothers I know. Always sauté dry vegetables no matter what kind. The caramelization adds an amazing pop of additional flavor to all soups.
INGREDIENTS: Serves 8
2 Sm. Cans Diced Tomatoes
1 Lg Onion Diced
1 Lg Bag Frozen Brussel Sprouts Halved
1 Sm Bag Baby Carrots
4 Lg Russet Potatoes Chopped (skin on)
3 Lg Celery Stalks Diced
4 Lg Garlic Cloves Minced
1 tsp. Himalayan Pink Salt ground or Sea Salt
1 tsp. Ground Black Pepper
1/3 Cup Flat Leaf Parsley
1 tsp. Dry Basil
2/1 Qt boxes Chicken Stock
4 Cups Diced Roasted Chicken
Bring a large cook pot up to medium high heat. Add 4 Table spoons of peanut oil or canola oil swirl to coat. Sauté/Brown Onions, Brussel sprouts, carrots, potatoes. Add remaining ingredients except stock. Cook another 5 minutes for flavors to develop. Add Stock simmer for 2 hours. If it cooks down too much add one cup of water as needs. Prepare Grandmas’ best corn bread and serve hot. Freeze any left over soup or cornbread for lunches later.
VARIATION: For vegetarian …omit chicken add 1 pt of sliced mushrooms and use vegetable stock instead of chicken stock.