LittleOwlCrunchyMomma: Soup

Showing posts with label Soup. Show all posts

Introducing: Bare Bones Broth Company

Be sure and check out our GIVEAWAY while you're here.

It's a rarity, especially these days, for me to get REALLY excited about a company and completely support 100% what they do. I feel that way about Tropical Traditions (their quality is amazing, and their fair sourcing is truly fair) and Jackson's Honest Chips (Remember? The family-owned chip company that only uses coconut oil?!)

And now I can add a third company to the list! Introducing... Bare Bones Broth. This company started as a husband and wife team making bone broth from scratch in their home, using traditional methods and giving or selling to friends and family. Today, they sell all across the U.S. and are starting to really garner a name for themselves on social media.

What's so great about this company? As they say themselves they make their broth "fresh weekly in small batches from grass-fed, pastured animals and organic produce. No junk, just nutrient-rich, real food." Not only that, but their broth is DELICIOUS. And not in a fake chemical-tricking way like store-bought broth.

Not everyone has time to make their own broth from scratch, not everyone even has a way to source good bones for making broth. And let's face it, even if you are able to do both these things, sometimes it's just nice to have someone else do the work for you!

It's so wonderful to know that unlike the MSG, GMO, chemical-laden "broths" you can find at the store, that there is a company that makes REAL broth with REAL food in the REAL, old-fashioned traditional way it was meant to be made!

Please check out their website to learn more about this amazing company. And, if you're feeling lucky, enter to win the giveaway for some of your own Bare Bones Broth below. The giveaway is for a sample pack containing both chicken and beef broth. Thanks to Bare Bones Broth for giving away their product to one lucky reader!

a Rafflecopter giveaway

Little Owl enjoying making soup with Bare Bones Broth!

Like soup? Wanting to learn more about broth?

Check out these books I use and love!

Ladled: Nourishing Soups for All Seasons by Kimberly Harris is by far one of the most used books in my kitchen. This book has recipes for every kind of soup imaginable, plus a million more. I honestly cannot recommend it enough. My copy is pretty dinged up because I use it ALL the time. Every recipe I've tried from it is amazing, and every recipe contains only real, nourishing ingredients. Nothing from a can, ever, but all super simple to make.

Nourishing Broth: An Old-Fashioned Remedy for the Modern World by Sally Follow Morell ad Kayla T. Daniel only recently hit the shelves. I've been enjoying this new book so much! It contains a lot of fascinating information about the history of soup, broth and traditional cooking, as well as a huge collection of easy to follow recipes. Definitely a keeper!

Like what you read? Be sure and follow LittleOwlCrunchyMomma on Facebook, Twitter, Instagram, Pinterest and Google+

(Note: This post might contain affiliate links. Meaning, if you shop around after clicking on them, you might be helping to support my blogging endeavors. Thank you!)

Recipe: Sweet Potato & Leek Soup

(Photo credit)

I apologize if you are getting sick of soup recipes. I love soup. I have been making LOTS of soups lately, particularly since we do not have a working oven. Plus, it's Autumn and one must eat lots of soup in Autumn, mustn't one?

This recipe is absolutely delicious (if I do say so myself). I didn't really know how it was going to turn out but I was really glad I wrote down what I did so I can make it EXACTLY as is again, and again, and again. Yes. It's that good. I hope you enjoy!

So, without further ado, here is my recipe for:

Sweet Potato & Leek Soup

You Will Need

2 sweet potatoes (peeled and diced)
2 leeks (tops removed, diced)
2 quarts stock (I used 1 quart turkey and 1 quart chicken stock)
12 medium potatoes (peeled and diced)
2 cups cream (preferably grass-fed and raw)
4 cups milk (preferably grass-fed and raw)
2 tbs coarse Celtic sea salt

Makes approximately 4 quarts of soup.

(Photo credit)

To start, place the two quarts of stock in a large stockpot. Add sweet potatoes, potatoes and leeks. Bring to a boil. Skim off foam. Allow to cook until vegetables are tender.

Next, add cream and milk. Stirring, bring to a boil. Skim off foam.

Add Celtic sea salt. Allow to simmer for about 2-4 hours. Stir occasionally to ensure that the milk does not burn on the bottom of the pan.

Blend with a handheld soup blender.

Et Voila! Sweet, savory, warm, creamy, and serious YUMM!

Serve with "Rainbow" Sauerkraut. Enjoy!

(It's not too late! Enter our OCTOBER GIVEAWAY!)

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Recipe: Dandelion Split Pea Soup (aka What to do with Turkey Backs)

Be sure and check out our GIVEAWAY while you're here.

I'm such a sucker for a good deal. I came home yesterday with this package of free range turkey backs. It was just a little over two dollars. Such a steal. Of, course I had absolutely no idea what I was going to do with it.

But, this is what came of it: "Dandelion Split Pea Soup". And it was, in the words of my husband-a man who doesn't give compliments lightly- "Amazing!".

To make this delicious soup for dinner start preparing in the morning.

You Will Need:

Two turkey backs (approximately 1 lb. each)
1/2 cup vinegar
10 black peppercorns
2 whole cloves
1 bay leaf
3 green cardamom pods
6 coriander seeds
2 cups split peas
3 tbs. fat of choice (I used beef tallow)
2 carrots
1 yellow onion (I used two small, garden onions)
One bunch dandelion greens
Celtic sea salt
Water (filtered is preferred)

Makes approximately 4 quarts of soup.

To start, place turkey backs in large stockpot on the stove. Add vinegar. Fill stockpot most of the way with water. Let stand 30 minutes. (Adding an acidic agent during cooking helps draw out minerals such as calcium, magnesium and potassium from the turkey carcass.)

While you wait, soak split peas in water. Set aside. Let soak for six hours. (This neutralizes phytic acid, breaks down complex sugars and enzyme inhibitors, making the peas easier to digest.)

After the turkey backs have sat for 30 minutes in the vinegar and water, add black peppercorns, bay leaf, coriander, cloves and cardamom to stockpot. Bring to a boil. Skim. Allow to simmer for 5-6 hours (while he peas are soaking). Continued to add water to the broth as it boils down.

Do whatever you want for the next 5 1/2 hours while the turkey broth cooks and the peas soak (continuing to add water occasionally to the simmering broth). When you are done enjoying that time, gather the carrots, onions and dandelion greens.

Next, place fat in another large stockpot over low heat. Allow to melt.

Meanwhile chop carrots and onions.

Add to the melted fat. Allow to cook until carrots are tender. (Approximately 10-15 minutes.)

Next, add 1 tbs Celtic sea salt.

Finely chop dandelion greens.

Add to carrots and onions. Stir occasionally.

Next strain and rinse split peas in a colander.

Now comes the fun part. Pour the turkey broth through a separate colander into a clean, heat resistant bowl. Set aside the colander with the meat, bones and gristle.

Add split peas and three quarts (save the rest for a later use) of turkey broth to carrots, onions, and dandelion greens. Bring to a boil. Scum from the peas will rise to the top. Skim as best you can. Reduce heat. Allow to simmer until peas are tender. (Approximately 30-45 minutes.)

While you wait, separate turkey meat from bones and gristle. (Make sure you get all the bones!) I got around two cups of meat.

When peas are tender, add in the turkey meat. You can eat it as is. Or, if you like creamy soups like me, blend with a handheld blender.

Serve with optional garnish of sour cream, avocado, and fresh parsley. Add Celtic sea salt to taste. Voila! Dinner is served.

Like soup? Wanting to learn more about broth?

Check out these books I use and love!

Like what you read? Be sure and follow LittleOwlCrunchyMomma on Facebook, Twitter, Instagram, Pinterest and Google+

(Note: This post might contain affiliate links. Meaning, if you shop around after clicking on them, you might be helping to support my blogging endeavors. Thank you!)

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Recipe: Autumn Soup

If you live in the PNW you probably have squash and zucchini coming out your ears right about now. Trying to find creative ways to use them all up can be difficult.

Try this recipe on for size. It's nutritious, slightly sweet, slightly savory and absolutely delicious. Yumm!

You Will Need:

3 tbs fat (I used homemade beef tallow)
2 quarts broth (I used homemade beef broth)
4 cups cooked, pureed sweet squash (I used hubbard)
3 mashed cloves garlic
1/2-1 lb ground beef
1 cup chopped kale
2 small onions
3 medium zucchini
Sage, oregano, thyme and celtic sea salt to taste

Serves: 8

To start pour the broth and squash into a large pot/crockpot. Add chopped kale. Allow to heat while you cook up the rest of the ingredients.

Place two tablespoons fat into a frying pan (preferably cast iron) on medium heat. Throw in garlic. Stir with spatula continually so it does not burn. When the garlic is nice and brown add in meat and onions. Saute until onions are thoroughly cooked and meat is brown.