Jazbac Farm Soup (Vegetarian or Not)
6-10 medium potatoes – peeled and chopped
1 lb. carrots – (6-8) chopped
1 yellow onion – chopped
1-2 poblano peppers, chopped
celery – a stalk (about 6 ribs) chopped
tomatoes, 3-4 medium, chopped
kale, 3-6 large leaves, sliced vertically and thin (like spaghetti)
mushrooms, about 8 oz., sliced
Salt & Pepper to Taste
Two – Four Frozen Stuffed Bell Peppers from last week’s recipe OR
leftover ham, beef, chicken, roast, Polish Turkey Sausage works well, or whatever you have on hand – use about 2 cups of leftover cooked meet. (You can also cook the meat on a bed of onions, season and then add to this soup if you have no leftovers).
In large stockpot, with lid, add potatoes, and cover with just enough water to cover the potatoes, bring to a boil, add the frozen bell peppers stuffed and allow to simmer until potatoes are soft and peppers are falling apart into the soup – have a pan of boiling water ready to add to soup to keep the veggies just barely covered.
Continue to add all other veggies, and simmer until veggies are soft, season with Salt and Pepper to taste.
Note: The more potatoes you use, the thicker the soup broth will be. This soup has many variations, add two cans of corn, or add chicken broth instead of water, season with fresh cilantro or parsley, garlic, etc.
This soup freezes well.