What Does Your Freezer Look Like? (+ 5 minute soup recipe)
The picture above is the top shelf of my kitchen freezer. The container third from the left is actually a full gallon container (you can’t see how wide it is from the picture), so the total is over 3 gallons of stock right now in my freezer. The middle containers are duck stock, the quart container on the far right is fish stock and the container on the far left is turkey stock.
All those containers of stock you see in the picture will last my family of 5 about one month to six weeks.
I use stock liberally – I even cook rice in it instead of water. The kids don’t even know they are eating stock sometimes!
Stock is my secret weapon to keep my family free of tummy bugs that are running rampant through school and the community at large during the winter months.
Homemade stock contains ample amounts of gelatin, which is a colloidal substance that attracts digestive juices to it and prevents gastrointestinal bugs from attaching themselves to the gut wall. Natural gelatin both assists digestion and keeps you well!
Store bought soups and broth/stocks – even if organic – are nutritionless, loaded with MSG (using deceptive and misleading pseudonyms of course) and do not contain any beneficial gelatin.
Making plenty of homemade soups with homemade broth and you have rediscovered one of the most important and delicious ways Traditional Societies stayed well!
Best of all, stock is FREE. All you have to do is use the bones of whatever meat you have roasted, add water and a bit of vinegar, and simmer for 24-48 hours.
Eating well does not have to break the bank!
Don’t have time to make soup? Try this 5 minute soup that you can make with a quart of frozen bone broth right out of the freezer. Another super fast soup is this recipe for panata, frugally referred to as bread soup.
5 Minute Soup Recipe (using real bone broth)
Easy, 5 minute soup recipe using broth and only 4 other whole food ingredients that require minutes to prepare and mix in.
Thaw the bone broth in a pot on the stove set to low heat.
When the bone broth is thawed, add the remaining ingredients.
Warm to just below a boil and serve with a dollop of homemade sour cream if desired to add enzymes and additional flavor.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.