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

BB Food Prep and Preservation - sand badge
 
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I have a big bag of scraps saved up, which means it's time for Trash Soup! Usually I use only veggie peels and whatever bones I can find to make a broth, but my mom suggested boiling a chicken breast for sandwiches tomorrow, so I started with that. The vegetable scraps were already in fairly small pieces, so there wasn't really much prep involved, but I broke up a few celery sticks to toss in. Also transferred the soup to a larger pot, because I may have slightly misjudged the total volume! Or rather, I didn't check how much smaller the steel pot is than the ceramic one, which I usually use anyway. Now I leave it to simmer for a while. The great thing about trash soup is that it's made of things that would have been discarded otherwise, so there's not much to lose and the recipe is very flexible. Almost nonexistent, even. Occasional taste testing determines what spices are needed and when it's done. An hour in, and I can tell the extra chicken made a huge difference; I don't think I need to add anything else, and honestly I could call it done now, but I want to get more out of the bones and asparagus first. For the purposes of this bb, though, here it is: a bowl of Trash Soup with extra chicken.
20210305_194311.jpg
meat removed, bag of veggie peels
meat removed, bag of veggie peels
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freshly added veggie bits... pot too full
freshly added veggie bits... pot too full
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celery
celery
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adding celery to big pot
adding celery to big pot
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after 1 hour
after 1 hour
20210305_205532.jpg
trash soup: better than it sounds!
trash soup: better than it sounds!
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Location: North Texas USDA Zone 8a Climate Zone 3A
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I made chicken bone broth last night then threw in some egg noodles, peas, corn, and carrots along with the meat from the drum sticks to make chicken noodle soup. I followed the recipe for bone broth found in the comments of this video.
https://youtu.be/wgCTxJVWLFY
Goshen Farm and Gardens
Pinned by Goshen Farm and Gardens
Goshen Farm and Gardens
1 year ago (edited)
First Batch Ingredients:

- 15 to 20 organic drumsticks (I used 4 drumbsticks plus the bones that I had saved from a roasted whole chicken)
- 2 quarts of clean water
- ½ cup to 1 cup of clean water (to adjust water level in crock pot)
- ½ to 1 tsp Thyme
- ½ to 1 tsp Parsley
-½ tsp or less Rosemary
- Veggie Scraps (see video for more info)
- One Whole Head of Garlic (optional)

First Batch Bone Broth Directions:

- In a large crock pot add the following: 15-20 drumsticks (skin on), 2 quarts of clean water, ½ tsp thyme, ½ tsp parsley, ½ tsp rosemary.
- Optional: add veggies scraps and a whole head of garlic.
- Adjust your water level, if necessary. You do not want to have more than an inch covering your chicken.
- Cook on low for 7-8 hours, until meat is falling off the bone.
- After cooking for 7-8 hours, pour through a fine sieve. You now have your first batch of gelatinous bone broth.
- Allow to cool, de-bone, de-skin, etc and transfer to mason jars and store in the fridge. You can add these to the next batch once it is completed.
- Optional: If you desired to de-fat your broth after it has been in the fridge overnight, this is your opportunity to 100% take off the fat that is now collected completely at the top. I would not throw it away though. It can be given to your animals and would be very fortifying and nourishing to them.

Second Batch Ingredients:

- Bones, cartilage, and skin that is left over from deboning your chicken
- 2 quarts of clean water
- ½ cup to 1 cup of clean water (to adjust water level in crock pot)
- 2-4 oz of Organic Apple Cider Vinegar
- ½ to 1 tsp Thyme
- ½ to 1 tsp Parsley
-½ tsp or less Rosemary
- Veggie Scraps (see video for more info)

Second Batch Bone Broth Directions:

- Do this immediately following the making of your first batch of bone broth.
- In a large crock pot add all of the bones, cartilage, and skin that is left over from deboning your chicken. (It is totally fine if there are pieces of chicken that managed to get in. Sometimes when I am doing a quick de-bone, there are little pieces of chicken that make their way back in. You will not eat it but it will add lots of flavor to this second batch.)
- Add 2 quarts of clean water.
- Add 2 to 4 oz of organic apple cider vinegar.
- Optional: add veggies scraps.
- I do not add garlic with this round because garlic is not a happy item overcooked.
-Adjust your water level, if necessary. You do not want to have more than an inch covering your ingredients.
- Allow this to sit in a cool crock pot for one hour to allow the vinegar to start drawing out the minerals.
-Cook on low for 24-hours.
-After cooking for 24 hours, pour through a fine sieve. You now have another two quarts of lovely bone broth.
- Allow to cool and then combined with the first batch. Once this is complete, you have now produced about a gallon of bone broth for pennies!

Second Batch Optional Flavoring Addition:

- Once your second bone broth batch is completely done, add the organic low-sodium flavoring that I used in the video: “Better Than Bouillon.” The company says there is nothing suspicious in the ingredients. It is very flavorful and will make water taste like real bone broth. It helps on the occasions when I do not blend the two batches. When the two batches are blended ,they taste lovely. However, when they are not blended, the second batch is very nourishing and gelatinous but not as flavorful as the first. This is completely optional and does not add any nutritional value.

Using Second Batch Leftovers to Supplement Your Animals:

- Allow your second batch to cook for a total of 48 hours. Once you have cooked this down to the point where you can crush the bones between your fingers, you now have a food supplement that is highly nourishing for your dogs and cats. Remove any onion peels and onions before you give it to them because they will not eat them and they are not beneficial to them.
2DC913A6-F8CA-40C0-8033-D273C8331316.jpeg
Drumb sticks
Drumb sticks
E50CCE30-ACE2-49AC-A335-A327FB905967.jpeg
Veggie scraps that I have been saving in my freezer for this purpose
Veggie scraps that I have been saving in my freezer for this purpose
F0A4C279-A072-4F69-881F-830915A6D276.jpeg
Added some extra chicken bones which I had saved and filled with 2 quarters water
Added some extra chicken bones which I had saved and filled with 2 quarters water
69D386F9-B8AD-4B1C-8846-54FCD36C24A3.jpeg
I transferred a quart of the bone broth from the slow cooker to a pot on the stove to make the soup
I transferred a quart of the bone broth from the slow cooker to a pot on the stove to make the soup
FD101E2C-EE22-4937-846E-E523D9CD7F36.jpeg
I deboned the meat end threw it in the pot
I deboned the meat end threw it in the pot
3842846A-02EE-4913-93E5-902549A52316.jpeg
Finished soup with veggies noodles and fresh fennel
Finished soup with veggies noodles and fresh fennel
51894BCC-7A15-4D1F-BB7E-FA8548BB21A2.jpeg
I fed my family of four with plenty left over
I fed my family of four with plenty left over
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Robin Swindle
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Maddy Youngson wrote:I have a big bag of scraps saved up, which means it's time for Trash Soup! Usually I use only veggie peels and whatever bones I can find to make a broth, but my mom suggested boiling a chicken breast for sandwiches tomorrow, so I started with that. The vegetable scraps were already in fairly small pieces, so there wasn't really much prep involved, but I broke up a few celery sticks to toss in. Also transferred the soup to a larger pot, because I may have slightly misjudged the total volume! Or rather, I didn't check how much smaller the steel pot is than the ceramic one, which I usually use anyway. Now I leave it to simmer for a while. The great thing about trash soup is that it's made of things that would have been discarded otherwise, so there's not much to lose and the recipe is very flexible. Almost nonexistent, even. Occasional taste testing determines what spices are needed and when it's done. An hour in, and I can tell the extra chicken made a huge difference; I don't think I need to add anything else, and honestly I could call it done now, but I want to get more out of the bones and asparagus first. For the purposes of this bb, though, here it is: a bowl of Trash Soup with extra chicken.



I love the title "Trash soup". I made something very similar last night. From now on I'm am going to call it Trash Soup when I serve it up. I already call the third batch of bone broth that is slow cooked for 52 until the bones crumble, dog soup because that is who it gets fed to. You can find a link to the Youtube video with instructions on how to get every possible amount of goodness out of your chicken bones in my soup BB post.
 
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Recipe: carrots, onions, garlic, celery, (the celery in the photo is small because it is from our garden rather than store bought) about a stick of butter, cook until onions translucent about five minutes.  Add half cup flour, stir until coated and slightly browned.  Add 3-4 cups chicken stock, 3-4 cups milk, salt, pepper, thyme, nutmeg, bring to soft boil. Reduce heat to medium low and add optional peas, beans, or corn (I added some snap peas from the garden, not pictured on prep cutting board) and cooked chicken.
2021-05-chowder-chopping.jpg
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2021-05-chowder-ingredients-in-pot.jpg
[Thumbnail for 2021-05-chowder-ingredients-in-pot.jpg]
2021-05-chowder-done.jpg
[Thumbnail for 2021-05-chowder-done.jpg]
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Posts: 392
Location: Middle Georgia, Zone 8B
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My family dinner tonight was a vegetable beef stew.

I used:
ground beef
onion
potatoes
carrots
cabbage
green beans
home canned salsa
home canned chicken broth
sea salt

0601211049.jpg
the ingredients
the ingredients
0601211116.jpg
chopped up veggies
chopped up veggies
0601211119.jpg
everything in a pot
everything in a pot
0601211730-(1).jpg
supper's served!
supper's served!
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Mike Barkley approved this submission.

 
Posts: 19
Location: USA
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Hello!

Here is my recipe for what I call Scrap Soup. It is basically chicken soup with whatever leftover or almost spoiled veggies you have laying around. The base ingredients are:
- A whole chicken
- Celery (leaf and core included)
- Carrots
- Onions
- Garlic
- One jalapeno
- I then will add whatever else is around, in this case potatoes.

First cook the chicken, just a quick rub with olive oil and salt/pepper is fine. While the chicken cooks chop everything into large chunks and put it in a large bowl or another pot. When the chicken is cooked, strip the meat and add it to the bowl with everything else.

The broth is what sets this apart. Throw the bones in a large pot of water and cook for a few hours (the longer the better, but I do whatever time allows) uncovered occasionally adding water. When it has reduced a few times and thickened up, strain the stock and dispose of the bones. Combine the ingredient bowl with the stock, bring to a boil, then reduce to a simmer and cook for a minimum of 2 hours. After 2 hours it is ready to serve.
PXL_20210705_163859765.jpg
Prepping my ingredients.
Prepping my ingredients.
PXL_20210705_192832484.jpg
Making a stock with chicken bones.
Making a stock with chicken bones.
PXL_20210705_210635279.jpg
Before the final combined cook.
Before the final combined cook.
PXL_20210705_225716606.jpg
Finished cooking.
Finished cooking.
PXL_20210705_231719713.jpg
Serve and store!
Serve and store!
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Note: I hereby certify that this badge bit is complete!

 
Posts: 37
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I bought a large bag of organic potatoes at the farmers market last weekend.  Boiled them with EVOO, squash, fresh corn cut from cobs and herbs from the garden to make a large pot of potato soup. I made it vegan so it can be adapted to any palate.
20210803_164421.jpg
Thyme and rosemary patch
Thyme and rosemary patch
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Potatoes
Potatoes
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Chopped potatoes and squash
Chopped potatoes and squash
20210803_185023.jpg
Corn added
Corn added
20210803_185026.jpg
Corn cobs
Corn cobs
20210803_190511.jpg
Potato soup
Potato soup
20210803_190623.jpg
Totally edible!
Totally edible!
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