You may have heard how healthful bone broth, or stock, can be, but have you made your own? With many people cooking turkeys for Christmas, now is a great time to learn how to make your own. If you already know how to make bone broth, I have an amazingly healthful winter soup recipe you can use for that stock.
To make the stock:
Throw the turkey bones into a crockpot or a large pot (please do not use aluminum!) on the stove. Some people like to break the bones, to let out more minerals, but just smooshing it down breaks it up enough for me. Add enough water to just cover the bones, and add about 1-2 tablespoons of apple cider vinegar. The acidity of the vinegar leeches the minerals from the bones into the stock. I let the vinegar mixture sit in the bones for an hour or so, to allow it to work its leeching magic.
Let the mixture cook on low or simmer for 24 hours. You can add a carrot, celery and onion to flavor the stock, this is a wonderful way to get more flavor into your soup without any effort. Some people simmer it longer, some less, so I just stick to 24 hours. When it is done, strain into another pot, or container. You can freeze it for later, or make soup right away. Either way, the healthful benefits are perfect for the winter cold and flu season.
For a mega vegetable soup, here is one I cook when I think we need to ramp up our vegetable consumption:
Autumn Harvest Soup
from Still Life With Menu Cookbook
by Molly Katzen
1. Saute the following vegetables in a large dutch oven or large pot:
2 Tbls butter or olive oil
1 1/2 cups leeks, chopped
1 1/2 cup quartered brussel sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 cup peeled, chopped acorn or butter nut squash
(or pumpkin or sweet potato)
3/4 tsp salt, or to taste
ground pepper to taste
cayenne to taste
2 large cloves garlic, minced
Cook over moderate heat 10 – 15 minutes, stirring occasionally.
2. Add 3 cups turkey stock, or water. Bring to a boil, lower to simmer. Cover and let it cook slowly until everything is tender (another 15 – 20 minutes).
3. Add the following to the pot, and simmer about 5 more minutes:
1 cup chopped Swiss Chard or collard greens
1 large firm tomato (optional, not so great in the winter)
1 bell pepper, chopped (any color)
4. Add the following and cook another 5 minutes:
1 1/2 tsp dried dill
1/2 tsp marjoram
1/2 tsp basil
2 tsp soy sauce
1 tblsp fresh lemon juice
You can, of course, add leftover turkey to this, too.
You can serve this with sour cream, suflower seeds and parsley as a garnish.
I hope this helps keep you healthy this winter!
To your health!