This recipe has been handed down in my family for generations, which each woman who tucked it away in her cookout altering it slightly along the way – until complete perfection was achieved.
This is a vegetable-soup based recipe that uses up whatever grew in great abundance in your garden and is therefore filled with powerful nutrients to help you prevent or get rid of “the flu.” It is also infused with healing herbs to help bolster your immune system while adding delicious flavor and aroma to the soup in the process.
The ingredients in this recipe vary, depending upon what you have on hand. But, every pot of the flu soup should contain at least one far of some type, starches, beans, greens, and your favorite flavorings from the crop and herb garden.
Recommended Ingredients That Have Been Used In This Recipe Over The Past 100 Years
Fats – lard, bacon, butter, tallow, and vegetable oil.
Beans – green beans, kidney beans, navy beans, and chickpeas
Starches – barley, potatoes, and rice
Greens – cabbage, lettuce (various types) celery (including the leaves) kale, radish, carrot, and turnip tops.
Vegetables – onions (both the whites and the greens) tomatoes, garlic, green peppers, carrots, and tomato paste.
Herbs – oregano, turmeric, thyme, basil, parsley, cilantro, amaranth, black pepper, and salt.
An aunt always tosses in a cup or of non-spaghetti pasta in her flu soup.
- Heat about ¼ of a cup of the chosen fat in a skillet over medium heat.
- Saute the 1 whole and diced onions and 1 whole garlic in the fat until they are soft. This typically takes about five minutes.
- Pour in all of the other ingredients. Suggested amounts for a full pot of soup include 1 to 1 ½ cups of cabbage, ½ cup of a second type of greens, 2 to 2 ½ cups (more if you would like) of beans, 1 or 2 tomatoes, 1 cubed and peeled potato, four cups of water, and 1 pinch (a little more if you would like, especially the turmeric due to its healing power) or each herb listed or that you have on hand.
- Turn the heat down to a simmer for half an hour.
- Stir in up to 1 pinch more of your favorite herbs from the list and a little more water if needed to create a proper soup consistency.
The flu soup recipe freezes well. You can also dehydrate the dry ingredients and turn the recipe into a “meal in a jar” dish to be pulled out when needed.
Tara Dodrill is a homesteading and survival journalist and author. She lives on a small ranch with her family in Appalachia. She has been both a host and frequent guest on preparedness radio shows. In addition to the publication of her first book, ‘Power Grid Down: How to Prepare, Survive, and Thrive after the Lights go Out’, Dodrill also travels to offer prepping tips and hands-on training and survival camps and expos.