Marks Daily Apple

1. 

   SerialSinner
   Member

   All the ones I found to date have MSG, corn starch, sugar and other garbage in them. Anyone seen any primal brand, or have any idea of how to make a good vegetable soup without bouillon?

   Posted 9 months ago #
2. 

   FlyNavyWife
   Member

   I only use bouillon as a last resort.

   Whenever you make a whole chicken or turkey, save the carcass and make stock the next day.
   http://www.joyfulabode.com/blog/2008/12/08/making-homemade-turkey-stock-recipe/
   It's actually nutritious and very flavorful, unlike most bouillons which are just salty and have no real flavor...

   I freeze my stock in those sandwich-sized gladware containers, which are perfect for making a batch of soup (it's strong enough to add an equal amount of water if you need to for volume).

   Posted 9 months ago #
3. 

   SerialSinner
   Member

   thanks FNW, that is very useful. I now regret throwing all those bones away.

   Posted 9 months ago #
4. 

   Sir Grandma
   Member

   when you make stock, break some bones and add a small amount of acid (lemon, vinegar) to the stock, it pulls the marrow out of the bones and adds the nutrition. That's the reason chicken soup cures the common cold.

   Posted 9 months ago #
5. 

   SerialSinner
   Member

   That's a great tip. What is the best type of vinegar to use (taste wise)? It would seem to me that using balsamic would be a waste.

   Posted 9 months ago #
6. 

   OnTheBayou
   Member

   I just checked my Vigo brand beef soup base. Yeah, a lot of nasties.

   Why not just use canned or boxed stock? It's usually pretty clean.

   Posted 9 months ago #
7. 

   Sir Grandma
   Member

   Plain old white vinegar, you don't want to taste it, you want it to taste like chicken stock. Wine would be good too.

   Posted 9 months ago #
8. 

   SerialSinner
   Member

   Brilliant thanks a lot.
   @OnTheBayou: I think the boxed or canned stock tends to be very high in sodium? I'm not sure.

   I like the idea of making my own bouillon though. It help's me monitor exactly what I eat and minimize waste.

   Posted 9 months ago #
9. 

   FlyNavyWife
   Member

   canned or boxed is fine (you can get low-sodium) but homemade is really delicious and cheaper too. A lot of people save veggie scraps (carrot ends, onion ends, etc) in a container in the freezer to use in the stock too, so they don't have to use up a whole "new" vegetable.

   Also, I don't add any acid to my stock but breaking the bones is definitely a good tip (also, it helps fit more in the pot)... mine definitely has a lot of marrow in it... it's very jiggly. yum!

   Posted 9 months ago #
10. 

    Diana Renata
    Member

    Great idea saving the veggie scraps. I usually feed them to my rats, but the onion usually goes to waste. Not anymore!

    Posted 9 months ago #
11. 

    sammylou
    Member

    and don't just save poultry carcass. you can save beef bones by collecting them in the freezer and then when you have a few, make a beef stock.

    also, if you ever do lobster, you can simmer the shells to make a very nice fish stock.great as a base for asian soups.

    Posted 9 months ago #
12. 

    SerialSinner
    Member

    Great feedback you all, thanks. I am enjoying the way I am starting to have a lot of control of what I eat and how.

    Posted 9 months ago #

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