'For the Love of Homemade Soup' Virtual Cook-Along

This event took place in February 2022

Spiritual Path to Awakening (SPA) welcomes you to this FREE, “For the Love of Homemade Soup” virtual cook-along, led by Marcia Foreman.  

Join Marcia Foreman (virtually) to learn how to make a delicious Cabbage & Italian Sausage Soup to warm your heart. Pre-purchase the ingredients to cook-along from your kitchen or simply tune in to discover something new. Free registration is on the SPA website. 

Please kindly provide your email when registering to receive important event communication. 

Date: Saturday, February 12, 2022

Time: 10:30am - 12:00pm 

Platform: Zoom (link will be available immediately following registration within the digital download. Please email path.awakening@gmail.com if you have difficulty downloading the pdf)

Instructor: Marcia Foreman

To spread the love within our community, we encourage you to donate to the Abbotsford Disaster Relief Fund, if you are able. To donate, please visit the Abbotsford Community Foundation website. 

About Marcia:

“I am a retired dietitian and certified diabetes educator with a passion for great tasting, nutritious food. I love to try new recipes and to incorporate vegetables and herbs from my garden into favourite dishes. Also, I love to do canning and jamming. It’s all for the love of homemade food!”

Soup Ingredients to Cook-Along (if desired):

The recipe card can be downloaded HERE.

Makes approx. 10 cups of soup

1 Tbsp olive oil

1 pound of sweet Italian sausage meat [ bulk or sausages with casings removed ]

1 large onion, diced

 3 garlic cloves, minced

¼ tsp crushed hot dried pepper

6 cups chicken broth

4 cups shredded or finely sliced cabbage

2 cups grated carrots [ 2 medium ]

1 [540 ml] can of mixed beans, drained and rinsed … or 2 cups of cooked dried beans

½ cup chopped parsley

Salt and pepper to taste

Have on hand for a successful cook-along:

Large soup or heavy pot [ 6 quart ]… you can halve the recipe if you only have a smaller pot

Large cutting board

Chef knife or similar for slicing vegetables

Grater with large holes for the carrots

Large measuring cup

Stirring stick

Can opener for tinned lentils

Large spoon and heat proof container for draining fat into.

Optional suggestions from Marcia:

• For convenience, you can purchase bags of washed and ready-to-eat coleslaw/cabbage mix & of ready-to-eat shredded carrots
  
  
• You may substitute any type of canned beans [ eg. garbanzo ], but a medley of beans adds colour
  
  
• Many favourite types of sausage can be substituted [ eg. turkey with herbs ]
  
  
• To make this soup vegetarian, you can substitute the italian sausage for vegetarian or vegan sausage & the chicken broth with vegetable broth
  
  
• Serve with a sprinkle of parmesan cheese, if you like