Winter Stew

I have been inspired by a British cookbook titled Soups.  I found it at Michael's some years ago for $5.  I have been making the same soups for so long I needed that fresh perspective. :D  So I have decided to do a different soup every day this month. 

This recipe however is my own recipe.  There are alot of variations depending on what you have on hand and how much you like the ingredients. :D

WINTER STEW

1/2 # hamburger or sausage,   cooked and chopped
4-6 carrots, quartered and thinly sliced 
or 1/2 acorn (about 4 c.) squash, peeled and diced (this will help make a thicker broth)
4 c. cabbage, finely diced
4 potatoes, cubed
1/4 c. brown rice, uncooked or quinoa, cooked
1/4 c. lentils, sprouted or soaked
fresh, minced garlic, salt and pepper to taste
1 gallon broth


In blender, mix:
4 c. kale or spinach (or other greens like collards or beet greens)
1/2 - 1 onion, peeled quartered
1/2 c. parsley
2-4 T. fresh rosemary


1. Just add it all together in a pot, simmer for an hour or longer and enjoy!

Notes:
-I have discovered the secret to soup is the broth base.   Blending makes a richer base and my kids seem to like it better.
 -I often will use cold broth to blend the veggies, making a richer soup base.
-To make a creamier soup, blend half or all of the soup and reheat.