Gina over at Home Joys recently asked whether feeding your family the same meals was a rut or a tradition.
Her post made me smile because today is Wednesday, and for the fall and winter months, Wednesday night’s menu is soup. It’s not really a tradition, like turkey for Thanksgiving, but it’s not a rut either.
We love a good and hearty soup – especially as the weather gets cooler and cold and flu season come upon us. The latter is why we always make our soups with a broth-base.
Why use broth?
1.) With cold and flu season upon us, there’s nothing like homemade broth.
- When you make a broth, the minerals from the bones, cartilage, and marrow are used by the body as electrolytes.
- A 12th-century physician prescribed broth as a treatment for colds and flus, and we’ve heard the same from our grandparents. Modern research has even acknowledged their wisdom (imagine that!) and confirms that rich chicken broth helps prevent infectious diseases. The article Broth is Beautiful by the WAPF (Weston A. Price Foundation) explains in more detail.
- Chicken broth has a natural ingredient that feeds, repairs, and calms the lining in the small intestine. It also heals nerves, reduces allergies, and strengthens your body overall.
- Gelatin in broth aids in digestion and has been used to treat anemia, diabetes, muscular dystrophy, and even cancer. It was commonly referred to in the 1800’s as a treatment for infant diarrhea.
2.) A totally selfish reason on my part, and my second reason to use broth-based soups on a regular basis, is that there is no comparison to taste.
- Soups made with water should be used to water the garden. Soups made with canned, processed broth should be poured down the drain. But use homemade broth, and you have an absolutely delicious meal.
- French restaurants, European cuisine, tasty dishes made by the Chinese, Japanese, Italians, and in Middle Eastern areas all include broths regularly in their traditional foods. They’re known for delectable sauces made from scratch with attention to the smallest details.
- In comparison, Americans have practically forgotten how to cook. Our foods are microwaved in less than two minutes. BEEP! We scrape our supper off a Lean Cuisine tray and call it good. No wonder Americans struggle with weight issues – we’re looking for flavor in cakes, cookies, and boxed pasta and forgetting that the answer is right at our fingertips in a healthier, cheaper, and better-tasting way.
3.) Homemade broth is cheaper and goes further.
- What can be a better money-saving plan than to have roasted chicken one night, using the leftovers in a second dish another night, and then making broth with the bones and stretch that into another couple of meals.
- The healthy fats in broth go a long way to filling you up. It’s amazing how broth-based soup can leave you feeling comfortable and satisfied for several hours so you can go longer without needing another meal. I don’t know if you could say the same for Lean Cuisine.
4.) Menu planning is easier too when you already have a set plan for at least one night of each week.
- Wednesday is often known as ‘hump’ day. It seems that by Wednesday I’m ready for a quick meal preparation. Soups are so easy. For the most part you just pour it all into a crockpot and let it simmer.
I’ll leave you with my favorite basic broth-based soup. This is the one we go back to again and again. It’s quick, simple, extremely versatile, and yummy.
Basic Broth-Based Soup (gluten-free, candida-diet)
12 c. homemade broth (chicken, beef, or fish)
2 lbs. pre-cokked meat (leftover venison, chicken, turkey, or roast, etc.)
any combo of vegetables (we use leeks, lots of garlic, onions, celery, broccoli, zucchini, cauliflower, etc.)
2 T. celtic sea salt
2 t. black pepper
1 t. dried thyme
1 t. dried rosemary
1 t. dried basil
1 t. dried oregano
1. The day before you make this, pull out your homemade broth if it’s frozen and let it thaw in the refrigerator. I freeze my broth in glass gallon jars.
2. When your ready to assemble the soup, pour the broth into a crockpot if you plan to let it cook for several hours, or a large pot over medium heat.
3. Cut up your veggies of choice. Because we try to eat less starchy veggies (due to candida), we typically include 1 large onion, 2 stalks of celery, 1 leek, and 6 (or more) cloves of garlic.
4. You can toss the veggies into the crockpot to cook all day, or, if you’re serving the soup immediately, you can saute the veggies until crisp tender and then add them to the pot. I love when the onions get browned and just start to caramelize. I have to make myself stop nibbling. I could eat them like candy!
5. Add the salt, pepper, thyme, rosemary, basil, and oregano.
6. Simmer until warmed through. Serve and enjoy!
Makes 15 cups.
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