A bunch of chopped onions:
1/4 cup extra-virgin coconut oil, melting in the 2-gallon soup pot:
Sauteing the onions until tender:
Some home-canned things... left to right: chicken breast, sweet corn, chicken feet stock, chicken stock, green beans:
2 huge cloves of garlic ~
~ minced and added to the pot when the onions were tender, then I sauteed it for about 30 seconds more and started adding the other ingredients. First, I added the jars of stock, then the corn, and the green beans which I drained.
Next came a quart of frozen, peeled, tomatoes:
Scrubbed, diced and added a large potato:
I had about 3 cups of leftover, cooked, pinto beans. They went into the pot next:
Then I thought, "I want to put some greens in there," so I went out to the hoop house and...
picked some of that Swiss chard that I had transplanted from outside.
Here is what I picked:
I washed it and cut off the larger stalk pieces and chopped it all up.
The vegetables are tender in there now, so..
it's time to add the greens. I did that and let it simmer for another 15 minutes:
To that, I added 2 teaspoons sea salt, some freshly ground black pepper and some ground poultry seasoning (maybe 1/2 teaspoon.) Next, I drained the canned chicken breast and cut it up. I added it last, so it wouldn't overcook.
Then I only heated it long enough to get the chicken warmed up nicely. Here it is! This made about 1 gallon of soup. Half went into the fridge in a 1/2 gallon jar, and the other half I froze for later.