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

BB Food Prep and Preservation - sand badge
 
Posts: 20
4
cat chicken food preservation
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I cooked chicken noodle soup for this BB.
Cut up veggies and cooked them for 5 min with 1 tbls of Butter.
Added all other ingredients and brought to a boil.
Then simmered for additional 20 min.
It was delicious on a cold day!
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recipe
recipe
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preparing veggies for soup
preparing veggies for soup
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simmering the soup
simmering the soup
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Just before eating
Just before eating
Staff note (gir bot) :

Timothy Norton approved this submission.
Note: Looks delicious.

 
Posts: 41
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Potato barley soup, used veggie broth from the 'make veggie broth BB, and barley from one of the 2 cook grains BBs I did this week, plus potatoes, celery tops, bell pepper, onion, garlic and carrots. Cooked everything together in my instant pot except for the barley that was already done, added the barley and heated it back up. A solid 6 quarts of soup.
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Staff note (gir bot) :

Paul Fookes flagged this submission as an edge case.
BBV price: 0
Note: Great job Victoria.  Can you please confirm what the coating on the pan is.

Staff note (Paul Fookes) :

If you can please post a reply below and submit a report, one of the certifiers will review this BB submission.
Thanks

Staff note (gir bot) :

Timothy Norton approved this submission.
Note: Thank you for the clarification.

 
Victoria Jankowski
Posts: 41
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The inner put of an instant pot is stainless steel
 
Victoria Jankowski
Posts: 41
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Just double checked with SO who bought the flat pans, he said they are steal, he won't buy things with coatings, grew up with a bird.
 
Posts: 84
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fungi foraging medical herbs
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I made loaded baked potato soup i will put the link at the bottom.

My husband won't eat a meal unless it has enough meat in it so i added a quart of my canned beef. Vension would have been better but i didn't have it thawed.

I reduced the amount a chix stock and add the garlic in with the onions. The bacon is set aside and added as a garnish.

https://www.saltandlavender.com/easy-baked-potato-soup/?ck_subscriber_id=2280350886&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%A5%94+Baked+Potato+Soup%2C+Winter+Homesteading+Skills%2C+and+DIY+Seed+Starting+Mix%20-%2012874432#wprm-recipe-container-25259

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Staff note (gir bot) :

Paul Fookes approved this submission.
Note: I certify this BB complete.  Well done

 
Posts: 81
Location: Shenandoah Valley (Virginia) Zone 6b
42
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Approved submission
Venison stew!

Sometimes this is beef stew, but we ran out of beef stew meat from our quarter cow a long time ago. Thankfully we shot and processed a doe in November, so I’ve still got venison.

I go by memory and estimations on this recipe, just sorta tossing things in until it looks right, so…

Recipe, roughly:

• 1-2 lb venison or beef chunks (seared in oil with cast iron)
• 1-2 cups red wine (to deglaze the crispy bits and then pour into crock pot)
• salt, pepper, oregano, basil, parsley
• 1-2 T Dijon mustard
• a splash or two of balsamic vinegar
• about 1/2 jar of tomato sauce (other half will be used for homemade pizza later in the week)
• carrots, chopped
• potatoes, chopped
• 1 onion, chopped
• water to top off ingredients

Sometimes I use beef broth as well, but I didn’t have any on hand or any bones in the freezer to make some.

High 2 hr
Low 4 hr
And it automatically kept warm until I stopped it in the morning.

Searing the venison at med-high heat helps break down the tough bands of fat and cartilage in the meat. Especially important for venison. Then the slow cooking in acid (tomato, vinegar, wine) makes it really soft and juicy.
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searing venison
searing venison
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deglazing with red wine
deglazing with red wine
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chopping veggies
chopping veggies
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in crock pot ready to cook
in crock pot ready to cook
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finished—yum
finished—yum
Staff note (gir bot) :

Someone approved this submission.
Note: This BB is complete!

 
pioneer
Posts: 109
Location: 6a; BSk; Colorado Springs, CO; Suburbia; 0.35 acres
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kids hugelkultur forest garden fungi foraging urban cooking bike medical herbs building rocket stoves
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Approved submission
To complete this BB, the minimum requirements are:
 - should serve at least 2 people (leftovers!)
 - ingredients are not be pre-processed (no can-of-whatever soup or preshredded cheese, for example)
 - no microwave

To show you've completed this Badge Bit, you must:
Attachment 1 plus below recipe  - post a rough recipe of what you put in your soup/stew/chowder/pottage
Attachment 2  - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
Attachment 3  - post a picture of your ingredients in their cooking vessel
Attachment 4  - post a picture of your finished soup!

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

Recipe:
1.5lbs wine cap mushrooms from my garden
3 carrots
5 celery stalks
1 russet potato
1 onion
1 broccoli head
1cup wild rice
2cups lentils
2cups homemade vegetable-mushroom broth
1tsp salt
1tsp pepper
0.5tsp funegreek
1tbsp garam masala
0.5tsp ground mustard
1tbsp curry

I used a le creuset enameled cast iron pot, potato peeler, and a juniper ladle that my husband carved for me.
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Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Awesome ladle & the soup looks very tasty. Good job.

 
brevity is the soul of wit - shakespeare. Tiny ad:
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https://permies.com/t/238620/perennial-vegetables/FREE-Perma-Veggies-Book
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