Healthy Broth And Soups: Free How-To Class

If you have followed this blog for long, you have probably caught a video or two by my own mom filmed here in our kitchen. Inspired by our great success with getting 12 batches of gelatin-rich broth from the same bones and by our constant treat of eating great soup, I have been working with my mom on an online video course on soup-making.

The course covers both broth-making and soup-making with recipes to reinforce the techniques that we use. You will learn everything from how you should stew your bones to how to handle dried herbs in soup (as opposed to fresh). I could go on but the fact is that the course is free to you right now. We will roll it out on Facebook this summer and will then offer it for sale on our websites. You get early access and free access. It’s hard to beat that.

Here is one little sneak peek on the issue of adding vinegar to your broth while it cooks. Can you believe that there are vinegar-labeled products that aren’t actually vinegar? I was surprised by this discovery. I had heard of white distilled vinegar being flavored and sold as a gourmet vinegar, but we found a “vinegar” that wasn’t a vinegar at all. Who knew. Watch the short clip below.

Find us on Facebook for the course.

To get started on your broth, here are our basic instructions from our bone broth resource page:

1. Brown bones in the oven if you have time. (We almost never do this, but your flavor will be better.)

2. Place bones in a crock pot or soup pot.
3. Add vegetable scraps as they are available.
4. Cover bones and scraps with water: Set water level about one-inch above the bones.
5. Add two tablespoons of apple cider vinegar if you choose.
6. Cover the pot and set on low (crock pot) or simmer (stove top).
7. Keep the lid slightly ajar as the broth warms up to avoid boiling. (Or don’t worry about it, but do make sure your liquid does not boil out or you will be left wit burned bones.)
8. Strain the broth about 24 hours later.
9. Use the fresh broth for dinner. (Add the dinner vegetable scraps to the next batch of broth.)
10. Add water to the bones again and make a second batch of broth. (Keep doing this until you are tired of it or your bones have disintegrated.)

This post is part of Traditional Tuesday, Made From Scratch Tuesday, Tasty Tuesdays, What’s Cooking Wednesday, Real Food Wednesday, and Fight Back Friday. Visit those sites for great recipe ideas.