I think I can say for certain that the 80 degree days of the beginning of the month will no longer be. We are officially done grazing. With the lack of rain (over 2 months) and cold temps, the cows are now eating the food we work hard all summer to put up. More on that in a later post.
Here is a another yummy soup recipe to keep you warm on these crisp autumn days. If you need pork, please contact the farm ASAP. Last I checked we only had about 6 slots left.
Vegetable and Pork Soup
- 3 tablespoons Organic Valley butter
- 1/4 of a large red onion minced
- 3/4 cup celery, chopped
- 2 cups carrots, sliced
- 3 potatoes, peeled and cubed
- 1-2 cups cooked pork roast
- 3 cups chicken broth (see my super simple recipe)
- 3 cups milk
- 1 tablespoon dried oregano
- 1/4 cup cold water
- 1/4 cup corn starch
- salt and pepper to taste
- Melt butter in soup pot over medium heat. Add onions and saute until tender.
- Add celery and carrots and cook about 10 minutes until slightly tender
- Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
- Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
- Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
- Taste and then add salt and pepper to taste.
This recipe was super easy and I let the boys do all the dumping of ingredients into the pot and all the stirring. I served the soup with homemade wheat bread and a tall glass of Organic Valley milk.
See more Hunk of Meat Monday recipes at: