I started off with a few tablespoons of olive oil. To that I added a pound of ground pork. While the meat browned, I cut up a few things from the garden.
I picked a pepper, a few stems of immature celery with the leaves, a few carrots, onions and a squash, along with a few purple hull peas that I shelled right into the pot. After the meat was browned I poured in the broth from last year, then started adding the vegetables.
Knowing that peppers have trace minerals that are not found anywhere else, I also added some of the peppers we dehydrated last summer. The cabbage I used was the only vegetable that came from the store. Then I looked over at the tub of potatoes we dug and picked out the small, bite sized ones and added them in whole. I seasoned it all with salt, pepper, a large handful of parsley and about two tablespoons of minced garlic. I cooked it all in my cast iron dutch oven to absorb that trace amount of iron into the soup.
Knowing that most of these ingredients came from our ground, grown with love and no chemicals whatsoever, I felt very good about the nourishment I could provide Frank to promote the healing of his body. God has certainly blessed us with His bounty, may He bless you also.
Until next time - Fern