3 carrots
2 large potatoes
2 leeks
1 small cabbage
1 small can tomato sauce
2 tbsp The Blend
1 tbsp chicken base
1 cup chopped onion
1 tbsp thyme
4 quarts water
Step 1
In large stock pot, bring water to boil with chicken base
Step 2
Chop vegetables and add to pot
Step 3
In small frying pan, use preferred oil to sauté chopped onion until fragrant. Drain and add to pot.
Step 4
Add seasonings and tomato sauce.
Step 5
Once boiling, reduce heat and simmer for 2 hours.
Step 6
Serve and enjoy. We recommend partnering with a chunk of your favorite rustic bread, perfect for dipping!
Smoky mesquite with sea salt & pepper
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