cook soup, stew, pottage, or chowder - PEP BB food.sand.soup

Here's last night's soup!

Ingredients:
Chicken broth
Onions
Carrots
Parsnips
Celery
Garlic
Salted herbs
Unknown greens I found in the freezer (oups! probably carrots and aneth)
Green tomatoes homemade canning juice
Salt and pepper

Soup for 2 + second servings + leftovers. That's what I like!

Soup with vegetables and lentils
- 3 onions (picture only has 2, but whilst cutting, I figured.. 'meh, just add another one!'
- 1 large bellpepper
- 1 zucchini
- 5 outside leaves of cabbage (in this case it was a savoye)
- 3 potatoes
- 4 large garlic cloves (or equivalent if they're smallish)
- 3/4 cup red lentils
- unsalted butter + olive oil
- sea salt & pepper
- surprise ingredient: meatballs

Cut onions, bellpepper, zucchini and cabbage in pieces (i cut the white stems of the cabbage smaller than the green leafy part)
Place pot on woodstove, add butter and olive oil. When butter has melted, add the already cut veggies to the pot. Let cook slowly.
In the meantime, cut potatoes and prepare garlic. Occasionally, stir the veggies in the pot, to prevent burning.
When veggies in the pot start to turn color (after about 10 minutes), add water until all veggies are well covered.
Let the water heat up untill the soup starts simmering. Add potatoes, lentils and garlic (i used a garlic press), salt and pepper.
Let simmer until potatoes and lentils are well cooked. Stir occasionally to make sure all floating lentils and potato pieces get enough underwater time!
I realized, quite late in the cooking process, that I had a leftover beef burger! Turned it into little meatballs and let them join the party! Hooray!
Let soup simmer long enough untill everything is well cooked, taste before serving.

"IT'S READY" is what I shout whenever my food's ready. I don't care if my co-eater(s) stands right beside me. I shout anyway.

Chicken Noodle Soup:

1 Whole Chicken
6 celery stalks
6 carrots
1 whole garlic
Fresh thyme, rosemary, sage
1 tsp or so whole peppercorn
3 yellow onions
fresh or jarred dill
salt
ground black or white pepper
butter
olive oil
Water or chicken broth
Dried herbs such as rosemary, sage, thyme, dill (optional)
Homemade flour/egg noodles if desired, or 1/2 cup of white rice (optional frozen homemade style noodles) (optional)

organic or better ingredients preferred!

1. Remove giblets etc out of the chicken (discard, or save for later depending on your preference). Cut up whole chicken into parts. Depending on the # of people you are feeding and the size of the chicken, you may not need all parts for the soup. I cut off the breasts and used them for a separate meal, and used the rest for the soup. It was plenty!
2. Wash and cut up veggies into large chunks - leave the peal on the onion and carrots, cut garlic horizontally in half, cut the onions in quarters and use as much of the carrots and celery as possible, compost the parts you don't use.
3. Add chicken, veggies, herbs, garlic, salt to a pot and fill with water (optionally use chicken broth). Heat to a boil, then reduce heat to simmer for about 1 hour to 90 minutes until the chicken is cooked through.
4. Petite Dice 2 - 3 carrots and 4 celery stalks and set aside to make mirepoix later.
5. Once the chicken is cooked through, strain the chicken and veggies, retaining the broth.
6. In the pot, heat about 2 tablespoons butter and 1 tablespoon olive oil, add the diced celery, carrots and a diced onion. Sautee about 7 minutes or until onions are transparent. I like to also add some finely chopped or garlic pressed garlic at this point too. Add as much or as little as you like!
7. While the sauté is going, pull out the chicken from the strainer to cool, and start shredding it with two forks. You could consider composting the chunky veggies or using them to make veggie broth or discard. Or snack on them while you cook which is what I did!
8. Add the reserved broth (from straining) back into the pot with the mirepoix mix (carrots, onion, celery). Season again with salt, pepper and dried herbs if you'd like - I just had a mix of Italian seasoning on hand so dumped a bit in my hand and into the pot (probably about a teaspoon).
9. Heat to boil again, then reduce to a simmer for about 30 minutes to an hour. At about 20 minutes left add noodles or rice if desired. The starch will suck up a lot of the broth, so you can also cook it separately and add it into the soup as you serve it. We had enough leftovers for several meals, so I wish I would have kept the starch out of the soup and added it as we went.
10. Serve your crowd! I served my mom and I dinner, and took a few portions in glass containers over to my dad and his girlfriend.


TIPS: After shredding the chicken, I added the bones to water (and you can use the giblets here as well) to make bone broth. I cooked the bones for about 3 hours, then added it to a recycled jar after it was cooled and served it to my dad (who is facing some major health issues).

Serving homemade chicken noodle soup over mashed potatoes is amazing if you've never tried it! I love it so much. It's a nice comfort food for freezing weather.

My kitchen (see photo) was a mess, I used so many pans, bowls, tools etc, but it was worth it. If you all have any tips how to do this work without using so many dishes/pots/pans utensils, please do share! I do dishes as I go but it was a lot!

- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process

We pressure can our own chicken and beef broth.  We use re-usable canning lids which are made of plastic.  Does that disqualify our homemade broth?  Seems to me a reusable plastic canning lid is more sustainable than throwing away a metal one every time (although we don't throw them away, we use them for freezer and dehydrated storage).  Looking forward to the response on this.  Thank You!

https://www.reusablecanninglids.com/

Carla, plastic lids would be a disqualification for the canning BBs. This particular BB is about the actual cooking so no lid would be needed.

The reason for not allowing plastic, teflon, or aluminum in the food BBs is due to the toxic goop that could be ingested from those materials.

Hopefully this covers all the bases in video format!
Rough recipe:

some oil
1 onion
1 clove of garlic
1 potato
1 carrot
some rabbit bone broth
some green lentils
some red lentils
handful of chopped cabbage
thyme
cumin
salt
pepper
bay leaves

- Brown the onion in some oil
- Add the garlic,for just a min or less
- add broth
- add lentils and spices, cook for 5-10 mins
- add potatoes, carrots, cook for 10 mins
- Add cabbage, cook for 5 mins

Did it all on the woodstove!

As shown below this was a pretty simple soup to make. This was my first time cooking soup, and I was happy with how it turned out.

(sort-of recipe): I washed and diced some chonky po-ta-toes, then I added in some broth to the soup, after that I put in some to-ma-toe sauce.
Shortly I added some vegetables to the mix. Then I thawed and shredded some sausage. Once that was nicely shredded I added it into the makings of my soup.

After that I was coming back to stir it every 3-5 minutes. Later we added some various seasonings. And the soup was complete!

It was tasty.

Here is my submission fort the badge bit making soup.

Nothing fancy for recipe, most ingredients from the homestead,

Garlic
Oignon
Red cabbage
Carrots
Potatoes
Squash
Canned peas
Canned chicken broth
Cut dry peas
Dry Barley

I let it cook slowly all afternoon on the woodstove during snowfall, and that it is!

Stew BB:
https://photos.app.goo.gl/A2DGNd3xDk5wzWU29
Ground beef and veg with Leftovers and homemade stock

I made soup for Kristi and I tonight. It consisted of chicken thighs, 4 carrots, 1 fennel bulb, 3 garlic cloves, 2 cups of vegetable broth, and half a sweet onion, and 1/2 tsp of dried thyme.

Seared the chicken in bacon grease, for two minutes each side, then removed the chicken and sautéed the vegetables for about 5 minutes, then added the broth and broth to a boil, then covered and simmered for 15 minutes.  

It turned out great, fennel is one of my favorite flavors.