Spoon Up Tra­di­tion

Sunday Star - - LIFE -

When cooler tem­per­a­tures call for some­thing to warm you up, good, old-fash­ioned soups and stews may be just what you need. You can cre­ate de­li­cious, steam­ing pots that taste like they’re straight out of mom’s kitchen with fla­vor­ful, con­ve­nient in­gre­di­ents such as Aunt Nel­lie’s Pick­led Beets and READ Sal­ads to help stream­line prepa­ra­tion. With these con­tem­po­rary recipes, you’re in and out of the kitchen in un­der an hour with­out any long sim­mer­ing re­quired.

Find more recipes to warm your­self from the in­side out at Aun­tNel­lies.com and READsal­ads.com.

Ba­con-Ap­ple Red Cab­bage Soup

Prep time: 15 min­utes Cook time: 20 min­utes Serv­ings: 4

2 slices thick-cut ba­con, chopped 1 medium red onion, chopped (about 1/2 cup) 1 clove gar­lic, minced 1 jar (16 ounces) Aunt Nel­lie’s Sweet & Sour Red Cab­bage, not drained 2 cups low-sodium, fat-free chicken or veg­etable broth 1 medium ap­ple, chopped (about 1 cup), plus ad­di­tional for gar­nish (op­tional) 1/4 tea­spoon ground cin­na­mon (op­tional) 1/8 tea­spoon ground all­spice (op­tional) 1/8 tea­spoon ground cloves (op­tional) plain yo­gurt or sour cream (op­tional) crum­bled cooked ba­con (op­tional)

In large saucepan or Dutch oven over medium heat, cook ba­con 2-3 min­utes, or un­til cooked through and crisp. Re­move ba­con from skil­let; re­serve. Drain drip­pings; re­turn 1 ta­ble­spoon to pan; dis­card re­main­ing drip­pings.

Add onion to pan. Cook about 2 min­utes, un­til ten­der, stir­ring fre­quently. Add gar­lic; cook and stir about 30 sec­onds. Add red cab­bage and liq­uid from jar, broth and chopped ap­ple. Stir in cin­na­mon, all­spice and cloves. Bring to boil. Re­duce heat and sim­mer, cov­ered, 10 min­utes. Add wa­ter, 1/2 cup at a time, if soup is too thick. Add ba­con to pan. Con­tinue sim­mer­ing about 3-5 min­utes, un­til ap­ples are ten­der and soup reaches de­sired con­sis­tency.

Spoon into bowl. Gar­nish with ap­ples, yo­gurt and crum­bled ba­con, if de­sired.

Ba­con-Ap­ple Red Cab­bage Soup

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.