Crafting a Flavorful Homemade Soup with Fresh Herbs

It is that time of year when I really enjoy hot delicious soup. My one problem is due to health issues, I have to watch my sodium intake. For some reason, canned, store bought soups is just not a good thing for me. They taste great, but the after effects are not good! So I am learning to make my own. Chili is pretty easy for me, because I can use my own canned tomatoes as the base. But how do I make a chicken or turkey broth base that taste great? Here is what I am discovering.

With the use of herbs, there is plenty of flavor with less salt. By using frozen or fresh veggies, there are more health benefits in the soup. Of course, with the better taste and aroma, the comfort of eating my soup is just so much more satisfying.

I am going to share a couple of recipes with you. Remember, however, it is your kitchen, so your rules. If you don't necessarily appreciate an herb, you do not have to include it. If you really like it, add to taste. You can use dried herbs, but fresh herbs wil enhance the flavor that much more. So get out your soup bowl or mug as you prepare these delicious soups.

The Soup my entire family loves the most is my BEEF STEW.

I start with a couple of quarts of my homemade canned salsa. If necessary, I may add a small can of Tomato paste, to make it thicker. I then add garlic, chopped potatoes, carrots, celery, onion, and green beans (frozen from the garden). These can be fresh or frozen vegetables. I let this simmer on the stove for about 20 minutes. Then I add bite size pieces of already cooked roast beef (usually leftovers). Simmer for another 20 minutes, and then add your herbs. I usually add chopped basil and rosemary. If you like a little kick, add some ground red peppers. Salt and pepper to taste. Eat warm with a nice piece of sourdough bread.

Here is a vegetable soup using chicken broth.

You can make your own chicken broth by boiling chicken until tender or falling off the bone.

You will need 4 cups of chicken broth, diced carrot, celery, green beans, and onions.

In a heated skillet, Add your onions and crushed garlic. Saute for 2-3 minutes until softened. Then add carrots and celery and cook another 5 minutes until softened. Transfer to a large pot and include the rest of the ingredients. Bring to boil and then reduce heat so soup simmers for 20-25 minutes. If you like, add chopped spinach or kale in the last 5 minutes. You could also add noodles if you want chicken noodle soup. The chicken you cooked to make broth can be diced and added as well. Thyme, oregano, and basil are great herbs to use in this soup. Bring on the cooler weather and soup!

Do you have a favorite soup recipe? I would love for you to share it with me. You can respond to this blog or email me at Integrityfarmandhomes@gmail.com

I have attached a companion herb chart to help with herb selection.

https://bkc-od-media.vmhost.psu.edu/documents/HO_PE_foodherbspicepairing.pdf