Beet and Red Cabbage - Talk about your hearty soup

And again, from the creative mind of my sister Sylvia, a soup that'll put hair on your chest.

Ingredients:

- 4 rashers bacon, cut into small pieces

- 2 onions, finely chopped, softened in 2 tbsp bacon fat

- 3 large carrots, peeled and finely chopped

- 1 stalk celery, finely sliced

- ½ small head of red cabbage, finely chopped

- 2 large beets, peeled and finely chopped

- 2 zucchini, finely diced

- 1 L beef broth

- Tbsp Spike* seasoning (fruits, vegetables, herbs and spices with sea salt)

- Bay leaf

- Few dashes Worcestershire sauce (remember, that's pronounced worst-er-sheer)

- Pepper to taste

Fry the bacon, then remove it from the pan and add the onions to the bacon fat to saute until softened. Place all the ingredients in a large pot and cook on top of the stove for about 2 hours on a low simmer. Add extra broth or water if the soup becomes too thick. Remove the bay leaf. Serve the soup with a dollop of sour cream on top and some crusty bread.

Makes lots, freezes well.

Chopping the vegetables in a food processor makes preparation much simpler.

Editorial Note:

*Spike Gourmet Seasoning: “It takes 39 lovingly blended ingredients to create this one great flavour magic. SPIKE – the world’s most exciting seasoning.”