One pot meal: stock pot
Makes 24 servings
3 oz bacon
1 large onion, chopped
1 bulb chopped fennel
1.5 cup chopped celery
1 c chopped sweet pepper, I like red for contrast
8 c cabbage, chopped, about 1/4 of a large head
2-3 T dry herbs of choice
2 T chopped garlic or 1 T garlic power with 1 T onion powder
2 can diced tomato w liquid
8-10 c chicken or veggie stock and water mixed (use 6 cups, then 4 cups)
1/3 c Oregano, fresh minced, stems removed
2 bay leaves
1 can great northern beans (or your choice), drained and well rinsed
And/or
1 c small gluten free pasta.
Cook bacon slowly, over medium low heat, be sure it’s done but not burnt. Remove cooked bacon, set aside to cool.
Add next 5 ingredients to bacon grease in pot, lower heat and cook to soften veggies, perhaps 2-3 minutes. Add dry seasonings. Simmer for 8-10 min approx stirring occasionally, then stir in remaining ingredients, down to and including bay leaves. Bring to a rolling boil. I consider this a soup base of sorts.
At this point, either stir in the beans, and lower heat to simmer for 7-10 min OR stir in pasta, bring back to a boil, then reduce heat and cook for 7 minutes. I chose to separate about 1/3 of the soup, which was very dense with veggies, into another pot, and added the remainder of the stock with water to each pot as well. I then added about 1.5 c stock with water into the smaller portion, the rest into the larger portion. I used corn elbow macaroni in the smaller portion, and the beans in the larger portion. I finished cooking both pots to suit the additions I’d made.
Check seasoning and remove from heat. Allow to rest, covered, for 5-10 min before serving.
Great with a sprinkling of parmesan cheese on top. And you can freeze some too!
Recipes that are Vegetarian, Vegan, or Almost 