End of the season hoophouse soup, tra-laaa!
Recipe type: spring soup!
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
You can use frozen veg for this soup, and you can also add a cup or two of cooked chicken, if you have it, and you'll have a heartier main dish soup for the men :) in your life who don't think it's supper if there isn't any MEAT. (I was inspired by a soup that Jenny from Nourished Kitchen made, by the way.)
  • 2 Tbs lard
  • 2 Tbs extra-virgin olive oil
  • 2 large leek, white and light-green parts only, washed and thinly sliced
  • Finely grated zest and juice of 1 lemon
  • 6 carrots, peeled and diced
  • 2 parsnips, peeled and sliced
  • 2 cups frozen lima beans
  • 8 cups Chicken Foot Broth or any good chicken broth
  • 2 cup baby artichoke hearts, halved
  • salt and pepper to taste
  • ½ cup torn fresh basil
  • ½ cup torn fresh cilantro
  • ½ cup chopped fresh Italian parsley
  • 2 cups cooked chicken (optional)
  1. Warm the lard and olive oil in a heavy stockpot over medium heat. When the lard melts, stir in the leek and lemon zest and fry until begin to smell wonderful and the leek softens, about 4 minutes. Stir in the carrots and parsnips and saute, stirring from time to time, until crisp-tender, 5 to 7 minutes.
  2. Stir in the broth, lima beans, and artichoke hearts. Cover and simmer until the vegetables become tender, about 
30 minutes. Season to your liking with salt and pepper, stir in the herbs and serve. Also optional chicken, if you like.
  3. Crock pot directions: After sauteeing the veg, stir all ingredients EXCEPT artichoke hearts and herbs, into your crock pot and let cook on LOW for 4-6 hours, stirring in artichokes and herbs and cooked chicken right before serving.
Recipe by vomitingchicken.com at https://vomitingchicken.com/spring-hoophouse-soup-tra-laaa/