Real food soup recipe that takes literally 5 minutes to pull together. Perfect as an appetizer to the main meal or for sipping on its own anytime.
One reason that it is tricky to change habits away from using toxic canned soup brands at the store is the convenience factor.
When the weather is cold or someone in the family feels unwell, opening a can of soup and warming it on the stove (no EMF blasting microwaves please!) takes no more than five minutes.
There is a Real Food answer to that common modern predicament…
I’ve used the five-minute soup recipe below made with real bone broth below for years. It is super fast to pull together, nourishing and tasty.
All you need to do is make sure you have plenty of real bone broth in the freezer. I use quart containers for storage because this size is most practical for quick meals.
If you choose to buy bone broth, be sure to stick with brands that package it correctly. Never buy broth in tetrapak cartons. The packaging is toxic, even if the broth was traditionally prepared.
The convenience is not worth the toxic inputs to your body.
Buy broth only in glass jars or frozen.
Not sure what brands to buy? Check my Shopping Guide for vetted broth brands I use when traveling or in a pinch at home when I run low.
Of course, homemade bone broth is best both budget-wise and to maximize gelatin.
These bone broth recipes identify the proper method from a variety of sources depending on what is available locally in your community.
5 Minute Soup Recipe
Real food soup recipe that takes literally 5 minutes (or less) to pull together. Perfect as an appetizer to the main meal or for sipping on its own anytime.
- 1 quart bone broth chicken, beef or turkey
- sea salt to taste
- 1-3 Tbl kelp flakes
- 1-2 cloves garlic fresh or fermented cloves
- 1 dash cayenne pepper
Thaw the bone broth in a pot on the stove set to low heat.
When the bone broth is thawed, crush the garlic cloves and blend into the broth with the remaining ingredients.
Warm to just below a boil and serve with a dollop of homemade sour cream if desired to add enzymes, additional flavor, and nourishment.
I remember that adding a small amount of a fermented food (whether sauerkraut or raw cultured sour cream) to an otherwise totally cooked meal will add enzymes so that the nutrients from the cooked foods are more bioavailable or more efficiently absorbed or more highly digestible or somehow more beneficial. Would the same be true for adding a serving of fermented food to a soup or stew that had been canned in a Mason jar and stored on the shelf for a year or so? It seems like the principle should work with a canned Mason jar meal, too. If the answer is no, will you please explain the reason why this won’t work? I am wondering if there is any way to make a Mason jar meal nutrient-rich / mineral-dense. Thank you for your response and for all the meaningful information you share here – it is surely a blessing to my family!