Soup’s On! Soup making basics - 10/1/26

So the first place we start, of course, always is with clean ingredients, right? The best quality ingredients that we can find And you know what those are already.

We've talked about them several times, but organic.

Well, let's do this.

Grown yourself, if possible, right? Farmer, you know, right? Farm stand, CSA, organic, biodynamic is even better, et cetera, et cetera.

So good quality ingredients.

Let's start there.

And then here's the soup part.

So all soup start with stock or broth, right? Stock or broth.

So stock as in it could be meat stock, it could be bone stock or bone broth.

So I'm going to use those.

I'm just going to say stock or broth.

So you're going to start first ingredients with stock or broth.

And we can talk about that in one of these another time if people are interested in talking about meat stock and bone broth and how to make it and what kind of bones and all those fabulous things.

But today I just thought we'd do soup making basics.

Okay, so first you start with the stock or the broth.

And I have to tell you folks, Soup, if you have the stock or broth made, like right now I probably have 20 quarts in my freezer, my big deep freezer, just waiting to be used, right? So if you have stock or broth already in your freezer, soup is one of the fastest meals you can make.

Nutrient-dense, delicious, nutritious, blah, blah, blah.

So it's one of those original fast foods, but it's made... on your stove in a pot, right? And we can talk to a little bit later about crockpots and things like that.

This is on the stove in a pot.

That's what this one is.

And I'll make a note to maybe talk at some point about crockpots.

soups, et cetera.

Or we could talk about that later if you like.

All right.

So we're going to start with stock or broth.