Here’s a great recipe to add veggies to your kids’ dinner. The recipe is versatile, so you can add their favorites to the mix.
To make the soup base:
1 tsp olive oil
1 cup chopped onions
1/4 cup chopped bacon (can use “real” bacon bits)
1 tsp minced garlic
In a Dutch oven or large soup pot, mix all ingredients and sauté until onions are soft. Make sure to stir frequently so it doesn't burn.
Add 2 cups water and 5 tsp chicken bouillon and stir well. Add 2 cups water.
Now add the veggies! Most veggies work well with this soup base. Chop all veggies about the same size to make it easier to eat.
Here’s what I added the last time we made it:
1 cup chopped carrots. Boil 10 minutes.
2 cups potatoes
1/2 cup celery
1/2 cup cabbage
Let boil until potatoes are almost soft.
Then add:
1 cup cauliflower
1 cup broccoli
1 cup kale
Continue simmering as you brown some mild Italian sausage. Add to soup, along with 1-2 cups of heavy whipping cream. Simmer a few minutes longer until everything is heated through. Ladle into bowls and serve!