There are so many veggie options for this soup. Save and freeze them for the perfect simmering opportunity.
Here’s my favorite soup recipe. There are articles and cookbooks coming out about the benefit of bones cooked in soup; it’s funny how old things have become new again, such as including bones in cooking soup broth. Our moms always did that. You can freeze turkey bones, too, if you have some leftover from Thanksgiving. (I’m not sure it has the same benefit as chicken but it tastes and smells delicious!) Nourishing soups heal our body and mind. So get out that crockpot and start healing!
• 1 bottle of V8 juice (Note: use the low-sodium version with the green cap) and 1 large can of low-sodium beef or chicken broth in the crockpot.
• Any frozen or fresh veggies (NOT CORN); Small red and sweet potatoes are good; Save your leftover veggies in the freezer, even the tops to the celery, and use them in this soup.
• ¼ cup of any vinegar (You won’t taste it, and it pulls the minerals out.)
• Garlic and any of your favorite herbs and spices for soup
• Raw or leftover meat with bones
Simmer for 6 hours. Can be eaten for breakfast, too! Enjoy with eggs, nuts or cheese for added protein.