Soup

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

 Equipment:
 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
 Enjoy!

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.) 

Benefits of eating organic vegetables:
Is Organic Food Better for You? by Carole Bartolotto, MA, RD
The Benefits of Organic Food: Why Organic Food is Better