Page 54 - Harnett Life Winter 2018

hen cooler
Wtemperatures 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 Bacon-Apple Red Cabbage Soup
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.
Page 54
Rustic Vegetable Beet Soup