Homemade bone broth is just plain good. It’s also one of the most popular food inquiries from clients, friends, family, followers, fans, class participants...Parents. The moment cold weather hits us midwesterners, messages and texts come blasting in like the polar vortex in January:
“Audrey, what the easiest way to make bone broth?”
I’d like to take a moment to sort out every reader into two separate categories:
Have made bone broth
Have not made bone broth
If you fall under category #1, scroll ahead to this week’s tasty white bean and sausage potato soup recipe--ideally to utilize your homemade bone broth and improve your healthy culinary skills! Temps are slowly climbing, yet cold still lingering, along with illnesses: Gut health is always needing more TLC. I promised to share more about bone broth, but can’t help but want to move forward with an exciting new recipe along with it…
If you have not made bone broth you fall under category #2--Should you choose to finally take the raw, whole chicken plunge, I’m here to reassure you, it’s really quite simple! The trauma is more than made up for with the juicy, flavorful meat and healing broth. While preparing it can be high in disgust, it’s low on time and takes care of itself once the oven temp is reached and timer set. Over the past four years I’ve written two blog posts and one recipe ebook explaining the simplest way in detail. Check it out and plan on reading the recipe first, writing the grocery list second, then committing to some kitchen time. Similar to all healthy habit changes, practice makes perfect. It takes practice to get it exactly how you prefer it. And I am cheering for you! For additional support in increasing your culinary skills, here is a helpful checklist:
Kitchen tools needed:
-Dutch oven, crock pot or instant pot(must have a lid)
-Large food storage container if chicken will not be consumed immediately
-Large fine mesh strainer
-Large bowl
-Large mason jars with lids
-Large food funnel
Bone Broth:
See previous blog post - Gut Healing Chicken Soup and Bone Broth
There’s something about creamy soups. The temptation to indulge in a diary based soup left me years ago after discovering diary=sick. However, warm, creamy, and filling comfort food will never get old and does not have to contain dairy to taste incredible! This soup is awesome with a spoonful of cashew sour cream (I like this one) stirred in, yet also good on it’s own. I like to add a splash of apple cider vinegar just before serving to boost the flavor a bit and improve digestion and gut health. Smashing some of the beans and potatoes with a potato masher creates the thick and creamy affect my taste buds crave the most. When it comes to texture, it passed the 3-selective-eaters and one diary-addict test in my home! While bacon, sausage, ground pork, leftover pork tenderloin or even chopped up pork chops would work well in this soup, no pork at all is an equally tasty option for the meat or penny-less striving for great health! Chicken breakfast sausage would also not disappoint.
In an effort to ease the pain and discomfort of adding in new cooking skills for better health, here are the kitchen tools needed for this soup(more on skills yet to come. Stay connected!).
Kitchen Tools needed:
-Stock pot
-Cutting board
-Potato peeler
-Potato masher
-Fine mesh strainer
-Chef’s knife
-Favorite apron (optional but strongly suggested)
You matter to me so whether you are a #1, #2 or anything in-between, you are worth the extra effort it takes to look and feel amazing. In most circumstances, healthy sustainability requires time logged in the kitchen. Why not start by swapping french fries for potato while indulging in this soup?
White Bean and Sausage Potato Soup:
By Audrey Byker Health Coach
For the Protein Fat and Flavor
1 lb. Pork (optional, preservative and added junk free)
3 cloves of garlic, smashed and minced
2 sprigs of fresh Rosemary leaves, stemmed and minced or 1/2 Tbls. dried
1 pinch of Marjoram seasoning(optional)
4+ cups Broth
Sea salt to taste (a lot)
1 tsp white pepper
2 tsp apple cider vinegar
For the Veggies and Carbs
1 med. onion, chopped
1 16oz jar white beans
3 Lbs. Russet Potatoes, peeled and chopped into 1 inch pieces
3 cups Kale leaves, stemmed and chopped
In a large stockpot with a lid, add meat and onion. Sautés on med-high until fragrant and translucent about 5 min. Add sea salt, pepper, garlic, and marjoram. Saute 2 min. more then add all remaining ingredients except for kale. Add lid. Bring pot to a boil and turn to a simmer for 20 min. or until potatoes are cooked through. Add kale for the last few minutes to soften. Salt to taste.
