Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Artichoke Soup With Peas
MATERIALS
5 tablespoons of olive oil
1 onion
3 Potatoes
1 Fennel
4 Artichokes
200 g of peas
2 sprigs of fresh thyme
1 lemon
1.5 lt Chicken stock
4 slices of Bacon
Salt, pepper
PREPARATION OF
Chop the onion, potatoes, artichokes and fennel.
Fry the onion in olive oil until it gets a light color.
Add the potatoes, fennel, artichokes and peas and cook together for 5 minutes. Scrape the thyme and add it. Add the lemon peel in strips, squeeze the juice from the half.
Add the chicken stock and cook until all the vegetables are soft.
Puree with a blender. If necessary, add water or chicken stock.
Chop the bacon into thin strips or small pieces. Cook until crispy in a pan without oil.
Serve the soup with bacon crunch and fresh thyme.

MATERIALS
30g Chickpea
25g Dry kidney bean
50g Siyez wheat
10 sprigs of fresh mint
15 sprigs of Parsley
3 fresh onions
600 g Yoghurt
1.5lt Drinking water
Salt
PREPARATION OF
Boil the chickpeas that you had soaked in water the night before, until they are soft and strain.

In a separate pot, boil the kidney beans for 10 minutes. After filtering the water repeat the same process and boil for another 10-15 minutes and strain.

In a separate pot, cook the einkorn bulgur for 20 minutes and strain.

Remove the fresh herbs from the stems and finely chop the green parts.

Finely chop the spring onion.

In a large bowl, mix yogurt, fresh herbs, and your cooked legumes.

Slowly feed the water into this mixture until the desired consistency is achieved.

Season with salt and put in the Grundig refrigerator.

Portable Butane Stove – these can be used indoors (with proper ventilation) and get plenty hot. They have combo grills too where the grill is attached to the element. The best thing to do though is to buy a separate stove and grill from the same company so that its a tight fit but you can just throw the grill pan into the sink or dishwasher later. We have this Iwatani butune stove and this Iwatani Korean BBQ grill pan and we love them. If you mix and match, sometimes the grill and the stove won’t be a good fit and the grill can slide right off. The difference between a $20 grill and a $50 grill is immense, by the way.
Pro tip: You’ll want to keep a window open during your KBBQ party no matter what grill you use because it will get smoky. If you have a backyard, you can do a backyard KBBQ party but if you don’t, you can do it at home too, just keep your hood fan on and know that you’ll need ventilation. Maybe keep a stick around to press the hush button on your smoke detector if you have crazy tall ceilings.

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Toss with red onion, balsamic, Parmesan:
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Chill until ready to serve.

Here’s a tip. Green vegetables when cooked for seven minutes or longer, or exposed to acid like lemon juice or vinegar, will turn a drab olive color.

As for the arugula, it is quite fragile, so make sure that it is very fresh and free of wilty leaves. I used baby arugula, but if you can find the more sturdy, wild-looking, mature type—which seems to be more common in Europe, I’ve noticed—use that. I wish I could find it more often around here.

(If you’re a cheater like me, you can warm the chicken for a few seconds in the microwave.)

Take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. once shaped, place onto a plate and continue until you have finished the mixture.
Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
to cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. once warm, add the burgers. cook for 5 minutes on each side until cooked through and nicely charred on the outside. you can also finish these off in the oven (180c/350f fan setting) for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.

Place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Portable Butane Stove – these can be used indoors (with proper ventilation) and get plenty hot. They have combo grills too where the grill is attached to the element. The best thing to do though is to buy a separate stove and grill from the same company so that its a tight fit but you can just throw the grill pan into the sink or dishwasher later. We have this Iwatani butune stove and this Iwatani Korean BBQ grill pan and we love them. If you mix and match, sometimes the grill and the stove won’t be a good fit and the grill can slide right off. The difference between a $20 grill and a $50 grill is immense, by the way.
Pro tip: You’ll want to keep a window open during your KBBQ party no matter what grill you use because it will get smoky. If you have a backyard, you can do a backyard KBBQ party but if you don’t, you can do it at home too, just keep your hood fan on and know that you’ll need ventilation. Maybe keep a stick around to press the hush button on your smoke detector if you have crazy tall ceilings.

Artichoke Soup With Peas
MATERIALS
5 tablespoons of olive oil
1 onion
3 Potatoes
1 Fennel
4 Artichokes
200 g of peas
2 sprigs of fresh thyme
1 lemon
1.5 lt Chicken stock
4 slices of Bacon
Salt, pepper
PREPARATION OF
Chop the onion, potatoes, artichokes and fennel.
Fry the onion in olive oil until it gets a light color.
Add the potatoes, fennel, artichokes and peas and cook together for 5 minutes. Scrape the thyme and add it. Add the lemon peel in strips, squeeze the juice from the half.
Add the chicken stock and cook until all the vegetables are soft.
Puree with a blender. If necessary, add water or chicken stock.
Chop the bacon into thin strips or small pieces. Cook until crispy in a pan without oil.
Serve the soup with bacon crunch and fresh thyme.

SİYEZLİ AYRAN VACCINE
MATERIALS
30g Chickpea
25g Dry kidney bean
50g Siyez wheat
10 sprigs of fresh mint
15 sprigs of Parsley
3 fresh onions
600 g Yoghurt
1.5lt Drinking water
Salt
PREPARATION OF
Boil the chickpeas that you had soaked in water the night before, until they are soft and strain.

In a separate pot, boil the kidney beans for 10 minutes. After filtering the water repeat the same process and boil for another 10-15 minutes and strain.

In a separate pot, cook the einkorn bulgur for 20 minutes and strain.

Remove the fresh herbs from the stems and finely chop the green parts.

Finely chop the spring onion.

In a large bowl, mix yogurt, fresh herbs, and your cooked legumes.

Slowly feed the water into this mixture until the desired consistency is achieved.

Season with salt and put in the Grundig refrigerator.

COLD TOMATO SOUP
MATERIALS
1 bunch of fresh mint
20 sprigs of fresh thyme
10 Fennel stalks
1/2 bunch of chervil
10 sprigs of fresh tarragon
2 kg Tomatoes
150 ml Fig vinegar
30 ml Olive Oil
Salt
PREPARATION OF
Extract the leaves of mint, thyme, fennel stalk, parsley, and tarragon. Roughly chop the tomatoes along with the leaves of the herbs.

Pass all the ingredients through Grundig Slow Juicer 5 times.

Add the fig vinegar and olive oil to the liquid you have obtained and season with salt.

Strain and refrigerate. Serve after cooling.

VEGETABLE LEGUMES SOUP
MATERIALS
1 Carrot
1 Celery – With Stems
3 Fresh Potatoes
1 Pumpkin
2 thin stalks of Leek
5 cloves of Garlic
1 bunch of Spinach
100 g Boiled beans
75 g Green lentils
1 teaspoon of hot pepper
2 lt Chicken stock
10-12 leaves of Basil
80 ml Olive Oil
Salt, pepper
PREPARATION OF
Clean and dice carrots, celery, celery stalks, potatoes and squash.

Finely chop the leeks and garlic.

Clean the spinach, weed out the stalks.

Heat the olive oil in the soup pot. Throw the carrots, celery, garlic and leeks in the pan and sweat.

Add the potato, turn for a few minutes. Add the beans and lentils, add the hot pepper and mix.

Add the squash and pour the chicken stock over all the ingredients.

Strum the vegetables until they are cooked to the teeth.

Add the spinach and basil and mix, turn off the heat.

Sweeten with salt.