The cooler evenings have made me ready for fall and I love a bowl of hot soup on cooler evenings! I adapted this recipe from Mark's Daily Apple. I made this with leftover ham, but any meat would work. It's very quick if you have leftovers, but if not, just cook and chop up your meat separately. For those of you with a crockpot, just add everything (except greens - add those right before you eat it), turn it on low for 8-10 hours and enjoy!
Makes ~9 cups of soup, depending on what you add
5 cups stock/broth (I used ~8 - depends on how thick/thin you like your soup)
1 15 oz can tomatoes, chopped
1 Tbsp olive oil
4 cloves of garlic, chopped
1 medium onion, chopped
1 Tbsp smoked paprika
½ tsp cinnamon
2 bay leaves
Salt and pepper to taste
I added some sage and whatever spice I thought would be good - have fun with it!
“Kitchen Sink” items:
4 stalks celery, chopped
2 medium bell pepper (I used green and yellow)
1-2 cups of chard, spinach or another leafy green vegetable (I used spinach)
4 cups of meat, chopped into bite-size pieces
Add in whatever else you would like in your soup or need to clear out of the fridge
In a large soup pot, saute oil, onion, garlic, celery, and any other veggies (except greens) until soft. Add spices. Stir and cook about one more minute. Add tomatoes, stock, and meat and allow to simmer 10-15 minutes. Add in greens. Adjust seasonings to taste. Remove bay leaves after cooking. I was not too precise on my spice measurements for this recipe so just add and taste as you go!