So it’s well into the first week of March. And it’s still snowing.
We are rather used to it in Michigan, but this winter has been one for the record books. Because we experience a pretty long winter, warming soups have become quite the lunch time staple in my house, and for more than just warming our bellies.
When you use homemade bone broth for your base, you can deliver nourishing minerals and healing gelatin to your family with every bowl.
This particular soup is a lunch time staple in our home every month of the year for a few reasons.
It is super kid friendly in taste – probably one of the tastiest of my creations!
It batches up easy and quick for the freezer. This batch makes 2+ gallons and lasts us a month-ish.
It is very budget friendly. For less than $10 I get about 9 quarts of soup. On a super tight budget? You can still eat real food 🙂
And it is healing to the body. Daily bone broth keeps tummies healed, immune systems working properly, and bodies nourished. The veggies are simple and easy to digest.
Give it a try and let me know how it goes!
- ¼ cup friendly fat to cook in (butter, coconut oil, lard, tallow)
- 5 medium onions, chopped
- 8 cloves garlic, minced
- 4 quarts chicken bone broth (homemade preferable)
- 5 lb organic mixed veggies (I get mine at Costco. If you don’t have access, most grocers carry 1 lb bags – just grab 5!)
- 8 medium potatoes, chopped
- Sea salt/pepper to taste
- In a large stock pot, sauté the onions in the friendly fat for about 8ish minutes with a few pinches of salt to bring out their juices and sweeten.
- Add the garlic and cook for a minute.
- Add the broth, veggies, and potatoes and bring to a boil.
- Reduce to a simmer until the potatoes are cooked through – about 5-10 minutes.
- Ladle out about ½ the soup to a large mixing bowl and puree with an immersion blender (or pour it into a blender to puree)
- Add the pureed soup back into the pot with the rest of the soup and stir to combine.
- Sea salt and pepper to taste.
- You can absolutely chop the veggies yourself if you don’t have access to frozen organic mixed!
- To freeze in jars, just let the jarred soup come to room temp then put them in the freezer withOUT lids on for 24ish hours until they freeze completely. Then lid. If you are freezing in plastic containers like THESE (which I love!) you can just freeze them with the lids on no problem.
- Send it with the big kids to school in a thermos!
- I started feeding this soup to my girls around age one. If you make it without the corn you could do it before then! (Corn is a grain and baby can’t digest a grain until after age one.) I didn’t puree it through, although you could. I really liked keeping textures as close to real thing as possible. The veggies in the soup are very soft and easy to chew so I just don’t puree through.
- Half the batch if you don’t want that many leftovers!
- Freeze in single portions if you want a great grab and go for work!
- You can read how to make chicken bone broth HERE.
- If you don’t have an immersion blender…oh! Treat yourself to one! I use it weekly – you will love it!
Let me know how the kiddos like the soup!