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Saturday, May 14, 2011

Soup Tips and Broth Basics

I love to make soup. It is always on my agenda and there are so many great ones out there. Some of my go-to soup meals are the following...

*French Onion Soup with toasted bread and cheese
*Creamy Tomato basil
*Irish Potato Soup
*Italian Wedding Soup
*Chicken and Vegetable Soup
*Vegetarian Vegetable Soup
*Clean Out the Crisper Soup with Beef (recipe coming soon!)
*Beef Stew
*Tortilla Soup
*Creamy Asparagus Soup
*Great Green Soup
*Spinach Soup
*Crab Corn Chowder

To make a really killer veggie broth or add a great base to a chicken, fish or beef broth, start saving the cut off tops and bottoms of carrots, tomatoes, celery, parsnips, asparagus, green onion, fresh herbs, or extra cloves of garlic in a freezer bag. When the 1 gallon size bag is full add it to water with a bay leaf and boil. To get truly amazing color you can add the yellow skins of an onion. For a "zestier" broth you can also add the cut-off tops of bell peppers.

To make the veggie broth into chicken or beef broth simply add a few bones to the proceedings and then you can use it right away or store it in the freezer until you need it. Another tip for flavorful beef or chicken broth is to add whatever dregs of red wine (for beef) or white wine (for chicken) to your pot and feel free to use sea salt, it really helps bring out the other flavors.


  1. What an awesome tip for the broths, esp. the veggie one! No waste, that's pretty cool! Thanks again :-)

  2. No worries. I started doing that when I started buying organic veggies and I didn't want to waste a scrap!