Ingredients

  • 2 tablespoons fat of choice (bacon drippings, lard, butter)
  • 1 sweet organic onion
  • 3 medium organic parsnips
  • 5 medium organic carrots
  • 3 medium organic beets
  • 3 uncured bacon slices
  • 1 quart bone broth
  • 2 quarts water
  • salt
  • pepper
  • 1 tablespoon dry herb mix (thyme, rosemary, oregano)
  • ½ teaspoon dry chili flakes

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Melt fat in a Dutch Oven or other heavy bottom stock pot
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Step 2

  • slice the onion thinly and add to the fat on a low flame
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Step 3

  • sweat the onion for about 5 min.
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  • Length: 5 minutes

Step 4

  • in the meantime wash and trim all the root vegetables and chop in small pieces (about 1 inch long)
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Step 5

  • Add herbs to the pot
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Step 6

  • Add the root vegetables to the pot a bit at the time as you are cutting them, mixing well every time, letting them sweat with the onions
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Step 7

  • Cut the bacon slice in small pieces (inch wide) and add to the pot
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Step 8

  • After stirring for another 5 minutes add the broth and the water to the pot
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  • Length: 5 minutes

Step 9

  • Raise the flame to high and bring to a boil

Step 10

  • Reduce flame to low and cover the pot
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Step 11

  • Simmer lightly for about 1.5 hours, or until the vegetables are tender.
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  • Length: 60 minutes