It's Spring break for the boys... No school for a week! We decided to put together a large cabbage soup that we can add ingredients to throughout the week.
Ingredients collected and sous chef ready to get started!
I chose beef broth because later in the week I will add some lean grass fed ground sirloin and rice.
Let's get to chopping!
Chop chop chop...
Prepping is time intensive.
OK- All chopped. Add to crock pot.
Now to shred the cabbage...
2 Tbsp of tomato paste will strengthen it up. Add in 1 Tbsp of Italian seasoning, salt, pepper, and 2 Bay leaves.
Mix together.
Bunny loves the scraps!
Set to high for about 6-7 hours.
Ok Crock Pot.... Do your thing. We'll se ya later.
While Crock Pot was cooking we decided to walk to the park and enjoy the sunshine!
Must climb tree!
About seven hours later and this is what we have. Smells Divine!
We added about 1 1/2 cups of frozen spinach.
We added about a Tbsp of Basil and Parsley. (Grown in our garden and dehydrated in our dehydrator.)
We let it heat up and simmer about and hour.
Spinach can make the soup turn bitter, so we squeeze about 1/2 lemon just to be safe.
OK- Here we have it! Ready to serve!
Sprinkled some dehydrated green onions and Parmesan with garlic toast on the side.
Thumbs up!
Full belly!!!
Thanks for sharing our first day of spring break! Take care!