Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Soup is our convenience food. It is always available in the freezer, ready to heat and eat, making it very easy to get a meal on the table in short order. As it turns out, soup and bread are my favorite combination. I have several soup recipes listed on the sidebar, but I find that having a strategy is as good as a recipe. With a strategy, you are not locked into an idea or ingredient and a strategy allows you to make the most of what is available when times are lean.
In a perfect world, I would always have a fat hen or other boney parts to start out with, but these ingredients are harder and harder to come by in the marketplace. While we make bone broth as often as we have the ingredients, it is not as often as I would like, especially when making soup. But I have found a way to add in the natural collagen and gelatin, that a rich bone broth offers.
Make stock cubes from chicken feet.
|How to make soup blocks from chicken feet.|
Use plain gelatin to enrich your soup stock.
Note: This is not a sponsored post. I am not being compensated by Great Lakes for this post. All information is provided to offer our own soup strategies.
Add 1/2 cup dry gelatin to 1 cup cold water and let soften. Add to the soup when cooking time is almost complete.
Use lentil flour to thicken and add fiber.
|Homemade lentil flour, the perfect thickener for soups!|
This is our basic starting point for a large pot of soup:
1 large onion, diced
2 - 4 ribs celery, diced
4 - 6 carrots, peeled and diced
2 - 3 cloves garlic, minced
salt and pepper to taste
bay leaves and or other herbs your family enjoys
1 16oz can corn, do not drain
1 16oz can diced tomatoes, do not drain
1 c barley
2-4 c meat of choice - we have used browned hamburger, diced ham, browned and diced chicken thighs, leftover dark meat turkey, diced beef stew meat, browned Italian Sausage.
6 c broth to complement the meat being used ( I use a natural broth concentrate)
2 c water (if using dry gelatin, remember to adjust accordingly)
1 chicken feet "cube"
1/2-1 c lentil flour
Add oil, diced onion and minced garlic to the bottom of a large stockpot with a lid. Saute until golden, but do not brown.
Add remaining ingredients, bring to a boil, reduce heat and simmer 1-2 hours. If using, add the softened gelatin, stir until dissolved, adjust final seasonings. You are ready to serve up some soup!
|Hamburger Barley Vegetable Soup.|
Remember, it is easy to substitute one ingredient for another, sweet potatoes for the carrots, as an example. If you cook with what you have, home cooking remains delicious and evolves with what your pantry has in stock.
Additional notes to share:
Soup freezes very well. We use quart size freezer bags for our small family. They are easy to fill, freeze (flat) and store. We have 3-4 varieties of soup in the freezer to choose from at all times.
I do not add rice or beans to my vegetable soups. This allows me to use leftovers creatively. I will often add a scoop of rice or leftover fried potatoes. Depending upon the soup, you could even add a bit of leftover Macaroni and Cheese to a bowl of soup.
I keep fresh minced parsley in the freezer, which is not only pretty to sprinkle over a bowl of soup, it also adds a rich, fresh flavor. In addition, I have several types of homemade pesto, along with various kinds of vinegar to offer as a seasoning option at the table.
And finally, our favorite fast meal to enjoy when the weather is cold!
Baked Soup with Biscuits. Easy whole grain dropped biscuits, baked atop your favorite soup.
I hope you were able to find a strategy to help your family enjoy soup more often.
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