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

I hope this constitutes as a BB because I was half way through taking photos! and its a lengthy process...

I have celiac and make this regularly to help with healing leaky gut.

Making healing bone broth from scratch:

Get beef bones (oh my heavens these things are expensive at the moment wth)

Bake beef bones for 20m at 450F then turn over and broil for 10m
Add bones to:
6qts of filtered water
1/2 cup apple cider vinegar
A few springs of fresh thyme
A couple carrots - cut in chunks
A couple celery - cut in chunks
An 8in piece of kelp
A rough cut onion

Bring to a boil and then start simmering. After an hour remove any icky sediment that comes to the surface
After 12 hours siphon off the oil by labeling it and throwing it out (or putting it over your dog's food)
For beef bones leave simmering for min 24 hours - ideally 72 hours.

Pictures included are 1) everything in the pot starting to boil 2) the oven tray after taking off the bones (they suggest using parchment paper but I just dont know what heating that stuff up does) and 3) the broth after 20 hours (it's still going and will leave it for another day or so.)

Enjoyed the literal fruits of my labor from my first ever (in my life!) crop and made some butternut squash soup!

The recipe I got from a friend, super simple and delicious.

1 butternut squash, medium or large (large feeds 4 easily)
1 onion
1-2 apples
bone broth (I always just wing the amount here, did 2 cups today)
butter
milk or cream if desired
salt and pepper to taste
herbs to season, sometimes I do none- today I did fresh rosemary and thyme
sour cream to top it!

Ashley Liddiard wrote:I hope this constitutes as a BB because I was half way through taking photos! and its a lengthy process...

I have celiac and make this regularly to help with healing leaky gut.

Making healing bone broth from scratch:

Get beef bones (oh my heavens these things are expensive at the moment wth)

Bake beef bones for 20m at 450F then turn over and broil for 10m
Add bones to:
6qts of filtered water
1/2 cup apple cider vinegar
A few springs of fresh thyme
A couple carrots - cut in chunks
A couple celery - cut in chunks
An 8in piece of kelp
A rough cut onion

Bring to a boil and then start simmering. After an hour remove any icky sediment that comes to the surface
After 12 hours siphon off the oil by labeling it and throwing it out (or putting it over your dog's food)
For beef bones leave simmering for min 24 hours - ideally 72 hours.

Pictures included are 1) everything in the pot starting to boil 2) the oven tray after taking off the bones (they suggest using parchment paper but I just dont know what heating that stuff up does) and 3) the broth after 20 hours (it's still going and will leave it for another day or so.)

Not sure how to edit my post - or if that's possible? but here is the completed broth! After cooking for 72hrs you remove the bones and filter the broth. I keep it in glass jars and freeze a good portion of it. Then drink a mug a day as a snack. Healing bone broth here you go!

This recipe for stew is an open-the-fridge-and-see-what-goes-with-rabbit kind of thing.

One rabbit
Half a large onion
One bell  pepper
Several carrots
Garlic to taste
That one spicy pepper you have around
Salt & pepper
Water

Toss in the crockpot on high for a few hours until you're hungry.

Soup season has commenced! I'm not following a specific recipe, just putting together some things I had on hand.

Soup ingredients - frozen meat scraps (chevon, chicken, pork), frozen snow peas, home-canned broth, fresh carrots and onion, and barley.

Chopping the fresh veggies.

Cooking the barley in the broth.

Sauteing the veggies in a bit of olive oil.

Simmering all ingredients for awhile.

Ready to eat.

Here is my submission for the Food Prep & Preservation Aspect - Sand - Cook Soup/Stew BB.

To document the completion of the BB, I have provided the following:
  - post a rough recipe of what you put in your soup/stew/chowder/pottage
  - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
  - post a picture of your ingredients in their cooking vessel
  - post a picture of your finished soup!

Recipe:
1 Qt Rabbit that I raised, slaughtered, and cooked in a crockpot a few days ago
1 Qt Rabbit Broth
3 carrots - diced
2 carrots shredded
2# potatoes
1 head celery
3 cups cherry tomatoes - quartered
1 onion diced

Spices:
2 large cloves of garlic
rosemary & garlic herb rub
cumin
bay leaves - crushed
rosemary - grown in my sister's garden
oregano
thyme

Note about amounts and ingredients: the first photo "the stove of possibilities" is all the ingredients and spices that might work for this stew.  I listed above (with estimated amounts) what was actually used.  For example, I did not put any Brussel sprouts in the stew because the pot was full before I got to cutting them.

SOUP BB.

My go to veggie soup that is easy to throw together and I use whatever I have in the kitchen.
Onion
Garlic
carrots
celery
Zucchini
cabbage
green beans
potato
basil
oregano
thyme
broth
canned tomatoes
s&p

I was getting my ingredients ready for tonights Halloween dinner (husband was away on business so just me and the kids) and realised I was making a soup! Quick get a photo!

I made a pumpkin, butternut squash and sweet potato soup. I'm not sure of exact amounts as I just eyeballed.

Cut off the top of the pumpkin and scooped out seeds and some inners. Saved half for a pumpkin spiced hojicha latte and the rest went in the soup.

Saved the seeds and washed and then toasted in a little sesame oil.

Diced the small onions and fried them along with some sliced garlic. Added a small butternut squash that had been peeled and cubed (seeds also saved) and the sweet potato that had been prepared the same way.

Instead of stock I tend to use my homemade miso in boiled water. Its almost 2 years old (Made Jan 2019) I added 1 tablespoon to about 750mls.

Brought to the boil and simmered with the lid on and the pumpkin slices were added a bit nearer the end because they were much thinner and smaller.

After all the veggies were tender I ladelled it all out into my high speed blender and blended until smooth.

I cut up a purple potato and steamed it along with the other half of the pumpkin I used for the spiced latte.

Poured the soup back into the pumpkin and garnished with the toasted pumpkin seeds, the purple potato and a few carrot leaves.

The ingredients were 100% organic (except the sea salt in the miso but that is a mineral so can't be organic). About 90% local too (just the soy beans and the brown rice koji and sea salt came from a different part of Japan).

Here is my Halloween soup.

Fry 1 large chopped onion in a tbsp sunflower oil for 5 minutes till softened, add chopped garlic clove and fry for a minute. Next add scooped flesh of pumpkin, 1 cup of red lentils, 1 tbsp veg stock powder, 2 tsp garam masala, 1/2 tsp of chilli flakes and 2 cups of water. Pressure Cook for 5 minutes, then allow to release for 10 minutes. Blend with immersion blender.

- post a rough recipe of what you put in your soup/stew/chowder/pottage
 - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
 - post a picture of your ingredients in their cooking vessel
 - post a picture of your finished soup!

Beef stew is "comfort food" to one of my daughters.  I don't make it that often because it's expensive and gets gobbled up quickly.  But it was cold last night and she's had a stressful week, so it was the perfect time!

Recipe, sort of (different every time depending upon what's in the frig/pantry):
A pound or so of stew meet
Half a white onion
Salt and pepper to taste
Garlic
4 c. beef stock
1 carrot
1 celery stalk
Potatoes, as many as will fit into the crockpot
Flour and oil to brown beef and carmelize the onion

Stock into the crockpot to heat.  First, I browned the flour-covered meat in a little oil.  Then, using the same oil, I carmelized the onions and toasted the chopped garlic.  Add the veggies and potatoes, cover with water, and cook on low overnight.