Fall is here which means two things…it’s time for new potatoes and soup recipes! Ring in the new season with this potato soup recipe that is sure to warm you up.
Ingredients:
3 cups cubed Green Thumb Farms potatoes
2 parsnips, cut into 1-inch pieces
2 tablespoons vegetable bouillon base
2 quarts water, or as needed to cover
1 cup applesauce
2 tablespoons balsamic vinegar
3 large cloves garlic, mashed into a paste
1 teaspoon truffle oil
1 head green cabbage, chopped
Sea salt and freshly ground black pepper to taste
Trying to find our potatoes in the store?
Look for the Green Thumb Farms tag on the bag!
Directions:
- Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
- Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
- Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about
- 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
Nutrition Facts:
Per Serving: 53 calories; 0.4 g fat; 11.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 35 mg sodium.
Recipe By: Aimgrrrl
I’m a desert rat and live in Arizona and never heard of European Soldiers Bean. But sure sound good and I need to know how to cook it.
God Bless You,
Mrs.Howard
Hello Mrs. Howard,
The recipe displayed on our bag is as follows:
2 Pounds Dry Beans
1/2 pound Salt Pork
1/4 Cup Sugar
1/2-2/3 cups molasses
2 tsp Dry Mustard
1/2 tsp pepper
dash salt
1 medium onion (optional)
Pick over the beans and soak them overnight in cold water. In the morning, parboil the beans until the skins crack when blown upon. If onion is used, cut it in quarters and put in bottom of bean pot. Add the parboiled beans. Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans. Mix the sugar, molasses, mustard, pepper and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover. Bake at 300 F for 6 hours or more, adding more boiling water as the beans cook. Serve with steamed brown bread or hot Johnny Cake.