Now that you've mastered making bone broth at home, you need a few recipes to turn that broth into a hearty soup. Here's a favorite for using up all sorts of vegetables. In fact, that's exactly how I created this recipe. I knew I have too many vegetables and they would go bad if I didn't come up with a concerted effort to eat them.
Clean Up the Refrigerator Vegetable Soup
- 1 yellow onion, diced
- 1-3 celery stalks, sliced about 1/4 inch thick
- 1-2 tablespoons olive oil
- Approximately one pound sliced beef (stew meet finely diced or sirloin steak) or diced chicken breast.
- 2 quarts bone broth (or vegetable broth if you're making it vegan). I prefer beef broth for this one.
- 1-3 carrots, peeled and sliced about 1/4 inch thick
- 1-3 parsnips, peeled and sliced about 1/4 inch thick
- 1 zucchini, sliced into 1/4 inch thick slices and quarter
- 1/2 - 2 cups diced mushrooms
- 1 russet potato, peeled and diced
- 1 sweet potato, peeled and diced
- salt and pepper to taste
- Italian seasonings blend to taste
- 1 teaspoon Better Than Bouillon (same flavor as broth - chicken, beef, vegetable)
- 1 large can petite diced, crushed or diced tomatoes.
- 1-4 cups baby spinach to taste
- In a large soup pot on medium heat, saute onion and celery in the olive oil until translucent.
- Add the meat and sauce until browned.
- Add the broth, tomatoes, vegetables, and rest of the ingredients. Bring to a boil. Turn heat down to low and let cook for approximately 20-30 minutes until vegetables are tender.
- I like to store my soup in pint sized jars (either new or recycled glass jars work great!). Ladle the soup in the jar. It is cleanest if you use a canning funnel to help eliminate mess. With a damp paper towel, wipe off the rim of each jar. Place the lid on securely and let the jars cool on the counter. You will likely hear the lids "pop" as they seal. Once they are room temperature, place them in the refrigerator. If sealed properly, they should be good for a week or two.
Note: Add or subtract any vegetables you like (or don't like). Personally, I avoid broccoli, cabbage, and peppers. I save these for soups that are specifically designed to feature the strong flavors.