We are in a soup kind of mood! One of the best things about fall, right? Whether it’s Beef Stew (that will rock your world), Fall Quinoa and Collard Greens Soup or Clean and Comforting Chicken Chowder, soup is nourishing to both body and soul.
There are a lot of reasons that this recipe qualifies as clean eating. Kale and chard have long been known as super greens. They are packed with nutrition! We use organic, pasture raised ground pork instead of sausage to avoid MSG and nitrates. Organic, pasture fed butter and cream are delightful healthy fats which are good for your brain among other things. All in all this is the perfect soup to keep you warm on the chilly days ahead.
Clean Eating Zuppa Toscana
- ½ lb. ground pork
- 1 small onion, chopped
- 3-5 cloves garlic, chopped
- ¼ cup butter
- 8-10 carrots, chopped
- 3-4 stalks celery, chopped
- 10-15 mushrooms, sliced
- 4-6 potatoes, chopped
- 2-4 cups kale or Swiss chard, chopped
- 2 sprigs fresh thyme, 6-8 inches long each
- 2 bay leaves
- 2 cups cream
- 2 Tbs. Veggie Bouillon Powder
- Real Salt, pepper and cayenne to taste
Fry pork in a large pan (we use this one from Lodge, it makes the food taste fantastic) until almost done. Add onion, garlic and butter. When the onions are translucent add carrots, celery and mushrooms. Continue to sauté until the veggies turn vibrant in color. Add potatoes, kale or chard, thyme and bay leaves. Add enough water just to cover the veggies. When veggies are tender remove from heat, season with salt, pepper and cayenne. Stir in cream and Veggie Bouillon Powder.
What is your favorite kind of soup?
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