Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Moxie’s Chicken and Vegetable Soup with St. Florian’s 48/96

St. Florian’s Brewery has been a longtime favorite of mine since they opened just a few years ago. They are an awesome family and are striving to help firefighters and those in need. They’re constantly donating to local charities and they just care. I like to recommend local businesses but also those who support the community. St. Florian’s makes great craft beer and deserve a try if you have not been there yet!

Moxie’s Chicken and Vegetable Soup

with St. Florian’s 48/96

 

You’ll Need:

4 medium sized chicken breast, cleaned of fat, and cut into thirds

4-5 carrots, peeled and chopped in rounds

7 stalks of celery, sliced thick

2 turnips, peeled and chopped into 2cm cubes

10-15 cremini mushrooms cut in halves then sliced

½ red onion, chopped

6 zucchini, cut in half then sliced thick

2 quarts vegetable stock {homemade if possible}

Olive oil for cooking

2 cups St. Florian’s sessionable 48/96 ale

 

Method:

In a medium sized stock pot, over high heat, lightly coat with olive oil, and add in the chicken. Sear on each side about 2 minutes, just to to caramelize for flavor and to seal in the juices. Add the St. Florian’s 48/96 to the pot along with the onion, carrots, celery, mushrooms, and turnips. Cover and let simmer for about 20 minutes. Remove the chicken and set aside while deglazing the pan with broth as needed. Place the chicken back in the pot and add in enough broth to cover the ingredients. Bring to a boil, add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini {so that some is bright green and slightly al dente when served}, stir and continue to let cook until all of the chicken is shredded.

Serves 8, or makes enough to freeze for lunches and dinner for the week.

Cheers!

StFlorians Beer

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

  • 1 22 ounce bottle of Eclipse Stout
  • 5 cups of cremini mushrooms, sliced
  • 1 ½ red onion, roughly chopped
  • 1 stalk celery, sliced
  • 8 carrots, peeled and sliced thick
  • 2 32 ounce cans of diced tomatoes
  • 4 medium boneless, skinless chicken breast cut into 4 pieces
  • Salt and pepper to taste
  • Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

http://jessposhepny.com/category/recipes/

http://jessposhepny.com/category/beer-2/

*This can be Whole30 approved if you remove the stout and deglaze with stock.