Saturday, November 9, 2013


Almost every day soup is one of our meals. Using different vegetables and meats creates variety.

What you need:
 Fat and gelatin that was drained from roasted chicken
 1 chopped onion
 4-8 diced carrots
 4-6 diced celery stalks
 2-6 cloves chopped garlic cloves
 chopped greens (spinach, kale, chard)
 chopped broccoli, zucchini, green beans (if desired)
 thyme, cumin, basil, oregano (additional spices if desired)
 sea salt & pepper
 bone broth

 Large stock pot

What you do:
 Skim layer of fat from jar of fat/gelatin from roasted chicken
 In large pot, heat fat
 Add onions, carrots and celery
 After sauteing for several minutes, add remaining vegetables
 Once vegetables are lightly cooked, add broth, gelatin and spices
 Simmer for 15 to 30 minutes, adjusting spices to taste
 Add meat to the soup being consumed that day

From this large batch, whatever we don't consume for a meal that day is stored in quart sized mason jars. Some of the jars are stored in the refrigerator if we plan on eating the soup in the next few days. The rest of the jars are stored in the freezer. (Leave plenty of room at the top of these jars for expansion when frozen.) 

Ingredients from Trader Joe's: whole organic chicken (for the fat/gelatin and making broth), organic onions, organic carrots, organic celery, garlic (use pre-peeled garlic if time is an issue), organic spinach, organic mix of baby kale, chard and spinach, organic broccoli, organic zucchini, organic green beans
Ingredients from iHerb: organic thyme, organic cumin, organic basil, organic oregano, Real Salt or Celtic Sea Salt, organic pepper

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