Fresh Tomato Soup
20 medium to large ripe tomatoes or more if desired
2 cans chicken broth or your own homemade broth
1/2 C butter
1 Tbl olive oil
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped carrots
1/2 C finely chopped red, yellow or orange bell pepper
1 tsp or more of salt to taste
2 tsp ground black pepper or one drop Young Living Black Pepper essential oil
2 tsp dried or fresh basil or 2 drops Young Living Basil essential oil
1 C flour
3 TBL tomato paste or more to desired taste
3 tsp chicken bullion granules
1 C heavy cream or evaporated milk
Using the essential oils in your cooking really makes the meal “POP” it is not necessary, but, if you have them handy use them for a great tasting meal sure to please.
NO RETAIL STORE OILS PLEASE as I cannot guarantee their safety and purity for ingestion.
Core tomatoes, chop into 1 inch chunks and place them along with their juice in a large stockpot. Add 12 oz chicken broth and bring to a boil. Lower heat, cover and simmer until tomatoes are soft. Allow mixture to cool slightly and pour mixture through a large colander or sieve, press with a wooden spoon to get out all the liquid possible. Discard seeds and peels. You should have about 3 1/2 quarts of liquid. In another stock pan heat oil and butter. Once butter is melted add the onion, celery, carrot and peppers, and saute until soft, about 5 mins. Add salt, pepper and basil and saute another 5 mins. Reduce heat to low and gradually add flour, stirring to make a thick paste. Slowly add 1 quart of tomato liquid stirring until smooth. Stir in tomato paste and remaining liquid, and another 12 oz chicken stock and chicken bullion. Simmer for 1 hour stirring occasionally. When ready to serve, remove from heat and stir in the cream. Taste to adjust the seasoning if needed.
Make a big hearty salad to go with this!
Kale and Meatball Soup
1/2 pound ground beef
1/4 pound ground turkey
1/2 C diced onion
1 clove garlic
1 slice PALEO bread
1/4 tsp salt
1/4 tsp ground pepper
3/4 tsp of your favorite herb mixture
3 TBL milk
8 C beef or chicken broth
1 can small white beans drained
1 large carrot diced
3 C kale or more to taste, cleaned
Heat oven to 350 degrees. Combine beef and turkey with 1/4 C onion, garlic, salt, pepper and 1/4 tsp of spice mixture in a large bowl. Add milk and bread in a separate bowl to moisten bread, add to meat mixture. Make 1 inch meat balls and place them in a single layer on a lined, rimmed baking pan. Cook approx 20 mins, drain excess grease from pan. Combine broth remaining onion, white beans, diced carrot and remaining 1/2 tsp of spice mixture in a large stock pot over med to high heat. Bring to a boil, add meatballs and chopped kale. Reduce heat and simmer for 15 minutes, until vegetables are cooked to your liking. I personally do not add the kale until right at the end, I like mine a bit firm.