Thursday, 17 April 2014

Ladybug Soup

Ladybug Soup

1 Tbsp Olive Oil 
2 strips Bacon, finely chopped 
1 Onion, diced
2 cloves Garlic, minced
2 Carrots, diced 
2 sticks Celery, chopped
1 Zucchini, chopped 
1 large Yam, diced
1 large Sweet Potato, diced 
1 tsp Oregano
1/2 tsp Basil
1 can Diced Tomatoes 
1 can Chick Peas (garbanzo), drained and rinsed 
4 cups Vegetable or Chicken Broth
2 cups Fresh Spinach (whole)
½ cup Pasta (any kind)
1/8 teaspoon salt 
1/4 tsp pepper 

In a stock pot, heat oil and cook bacon until crispy. Add Onion and cook until browned, Add garlic and cook for 30 seconds then add carrots, celery, zucchini, yam, oregano & basil. Cook for 5 minutes. Add tomatoes, chick peas and broth and bring to a boil. Reduce to a simmer for 20 minutes. Add spinach, pasta, salt & pepper. Bring back to a boil and cook for 5-10 minutes until pasta is cooked. Serve with fresh basil, sour cream or green onions as desired.  

Best fresh off the stove, but will freeze nicely and reheat in a slow cooker! 

Great hearty soup for a cool rainy day.


For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

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