Why isn't soup as good as it used to be? Although, that sugar and salt content in canned soup gives it a competitive edge for taste. My mom made the best homemade soup and continues to make soup for the local soup kitchen.
You might ask why, and the answer is....it is SO nutrient dense...good for you body....and TASTES SO GOOD!! She feels it is better to give people good nutrition and make it with LOVE because everyone deserves good health.
The base is bone broth. (If you are Vegan or Vegetarian, then legume broth is an excellent choice). Don't buy the chicken or beef stock you find in the grocery store because a true, rich, mineral and protein loaded stock IS NOT LIQUID at room temperature. When you boil the bones, fat and cartilage down, you get a jelly like substance when it cools.
This is what I ended up with after I simmered then boiled the bones for 3 hours. This is what bone broth should look like when cooled. This makes me wonder what is in the store broth...hmmm
I added water, 2 tbsps. of vinegar because it releases the calcium from the bones. Also, I added whole peppercorns (chromium), 2 fresh rosemary sprigs (cardio health) and 4 fresh thyme sprigs (immune support).
I usually use the bones from my roasts, and buy meat with the bone in. I collect the bones, put them in the freezer until I have enough for a pot.
The next best thing for homemade soup is NOT to plan what is going into it for vegetables. When my boys ask me what kind of soup we are having, I say "refrigerator soup".
I look for any vegetable that are lingering in my fridge and incorporate them into my soup. Honestly, it takes the best this way. The trick for people who don't like certain vegetables, is to blend them with a hand blender so they will never know (shhhh). Today's refrigerator soup has celery, mushrooms, bok choy, left over mash potato and onion. I picked the meat off the bones when the stock was finished.
My added secret, flavour enhancing foods are garlic, coconut oil and lemon. Coconut oil gives a creaminess and the lemon elevates the salt flavour without adding too much salt. When the vegetables are half cooked, I added whole wheat spaghettini noodle (broken up). I use the thinner noodle so switching to whole wheat isn't as noticeable.
This is what my soup looks like just before everything is cooked. I add grated garlic, sea salt and the juice of half a lemon after the soup is done. This is a very cheap meal to make that can let you feel proud that they love the flavour and it is nutrient dense.
I also make a legume (bean) broth soup from the dried beans in my garden. Just soak them. Cook at a simmer and then blend. You can add some richness to this broth by cooking it with tomatoes and butter
Post pictures of your "Refrigerator Soup" on instagram and tag @janette_rhn. I would love to see your creation!