Recipe: Cabin(ish) Soup

February 24, 2020

I was blessed to grow up from a very young age with a wonderful influence in my life, Gaga Ruth, who eventually became my mother in law. Her warmth was infectious, her wit sassy, and everything that came out of her kitchen was delicious and satisfying on a deep and soulful level. Several years before her passing she wrote a cookbook of all of the recipes in her regular rotation, and this has become a bible of sorts for me. Through the years, my own cooking has evolved, but I refer back to "Mother Ruth's Cookbook" weekly and use her original recipes as inspiration for my own twists.

One of my daughter's favorite recipes of all time is Gaga's Cabin Soup. It's warm and satiating and perfect to have on hand all winter. I've modified it to fit our family's needs, and we now refer to it as "Cabin(ish) Soup" and it will change based upon what I have on hand. This is a fabulous recipe to make in bulk. You'll want to eat it for lunch all week plus have extra to freeze for later.

Cabin(ish) Soup

1 TBS Avocado Oil
1 Large Onion (peeled and chopped)
2 LBS Kristin's Farm Stand Ground Pork
2 Large Celery Ribs (chopped)
5 Carrots (sliced)
1 Lage Jar Kristin's Farm Stand Bone Broth
1 Can Fire Roasted Tomatoes
1 Can Tomato Sauce
1 Can Garbanzo Beans (or swap for your fave)
1 Can Great Northern Beans (or swap for your fave)
1 TBS Marjoram
2 tsp Himalayan Salt (adjust to your taste)
1 tsp Ground Black Pepper (adjust to your taste)
Kristin's Farm Stand Microgreens

-Heat Avo oil over medium-high heat and add onion. Cook until translucent.
-Add Ground Pork and cook to crumble and brown.
-Add Celery and Carrots and sautee for a bit.
-Add all other ingredients (except microgreens). Bring to boil and cook until carrots are al-dente (don't over-do it - you don't wash mushy veggies!)
-Serve with a generous heap of Microgreens on top

Kristin Varela-Schild

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