This Home Canned Tomato Soup is a great way to add some veggies to your family’s meal plan. And during those long winter months, what could be better–or easier–than popping open a can or two of fresh garden goodness, heating it in a pot with a few other ingredients and serving it to your family for dinner?Read More
Winter is a great time for soup, don’t you think? I love to make soup, and I love to use homemade bone broth to make it. Bone broth is so amazingly nourishing!
Here’s the thing, though: most hearty soups call for meat or beans or something that must be prepared before adding it to the soup. (The meat at my house is either in the freezer–raw, or is leftover from a meal I’ve prepared. We try to avoid canned beans, so I soak and cook most of our beans.)
What if there was a recipe for a soup that is:
- made with real food
- quick and easy to prepare
This White Chicken Chili was a huge hit with my entire family. Little Brother actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup. I weally wike it.”
And that’s saying a lot for soup. With green things floating in it, no less. And small pieces of red vegetables that might be peppers.
We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night. Success!
Slow Cooker Season
I use my crock pot pretty heavily all year long, but fall always seems to kick off the slow cooker season. Don’t you agree?
Here are a few favorite recipes just right for colder weather, many of them made in the crock pot…
Tortilla soup can be found on just about every restaurant menu back in the Lonestar State, which is where I learned to love it. It’s one of our very favorite soups, and below is our favorite version.Read More
This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
I have sort of a love/hate relationship with Sally Fallon.
Have you heard of her? She’s like the Martha Stewart of “Real Food World”. When you need tips or a recipe, she’s the one you turn to. But you simultaneously resent her high standards and image of perfection.
I do own Nourishing Traditions, and find myself using it more and more. And I do recommend it. Especially for those who possess the ability to read true and good ideas without feeling a need to apply Every.Single.Ideal.Standard to your own life. Ahem.
When I first read Nourishing Traditions, I was already in that state of completely overwhelmed. I was on a trajectory toward overhauling my entire diet and kitchen habits. The wealth of Real Food research, data, studies and more in this book was simply staggering. But it made sense to me and it went right along with everything else on my radar. I was ready.
Then I got to the recipes.
- First, I have to track down clean, organic foods. These foods are not commonly available at grocery stores.
- Then I have to pay for these specialized foods. (Yikes!)
- Next, I have to spend hours preparing my special, expensive, raw ingredients.
- Now I’m ready to actually combine the laboriously prepared ingredients and cook (or bake) them to Real Food perfection.
- Which, I might add, often tastes nothing like How It Used To Taste.
- Sometimes my efforts produce cuisine which can only be categorized as Epic Fails. But we eat it anyway, because it was so expensive, both in terms of time and money.
- Sometimes my family actually likes the results of my culinary efforts. Those are the moments that keep me going!
But alas, I digress. The entire point of this post is to explain how I make my own chicken broth…
The reason I mention Sally Fallon is because she really does have a good recipe for homemade chicken broth. It’s one of the first recipes I tried from her book.Read More