January 2, 2018 “SOUP’S ON!”
This morning I decided to make a pot of soup, some to share and also some to enjoy for lunch. I try to include as many vegetables and herbs as possible plus use bone broth instead of water so the soup is as healthy as possible. I will puree it so it is smooth.

We like tomato soup best when the tomato flavor isn’t too strong so I added bone broth and squash to give a milder flavor. These ingredients also add extra nutrition. For even more nutrients, you can add a few cooked carrots before pureeing. It will thicken the soup enough so you won’t have to add any corn starch in the end.

TOMATO SOUP – 4 quarts
2 quarts tomato juice
3 cups squash (frozen from the garden)
1 large onion, chopped
4 cloves garlic, minced and let rest for 10 minutes
1 cup chopped celery (frozen from the garden)
3 tablespoons honey
1 tablespoon Himalayan salt
2 cups bone broth
2 cups water
1 tablespoon corn starch (dissolve in the water)
1 tablespoon parsley flakes (I dried my own)

Boil tomato juice, squash, onion, garlic, honey, salt, bone broth & celery until done.
Remove the pot from heat for about 30 minutes. Blend with a hand blender until smooth. Add the cornstarch mixture, stirring in gradually. Add the parsley and heat again until thickened.
In the photo I added extra vegetables to the tomato soup.

It is cold outside so we enjoyed this soup with a slice of the bread I baked yesterday!

Cooking bones in water with 2 tablespoons lemon juice for 6 to even 16 or more hours will draw minerals out of the bones. This healthy broth can be frozen to use when making soups, but I also use it to make oatmeal for breakfast, or use it as the liquid required in a stir fry, stew or casserole.

We now know that sugar feeds cancer and is very bad for diabetes and probably every other disease so we quit using sugar. When baking I use a smaller portion of palm sugar, honey, maple syrup or some stevia. We try to replace sweets with healthier desserts. When we go out we get enough sweets!

I FREEZE lots of fruits so for dessert we enjoy a bowl of thawed blueberries, raspberries or strawberries. If I need a bit of sweetener in the berries, I will stir in a few drops of stevia or a bit of honey. Yogurt is also a great dessert.
Last summer I froze 50 cartons of apple sauce. It is sweet enough without any sugar. Even in pie or apple crisp, there is no need to add sweetener. I guess the apples were ripe enough when I picked them.

I buy bananas that are on sale because they are ripe. (not black though) I freeze these in chopped pieces and put bags of them into the freezer. I have a small electric machine called a Yonana. I put frozen pieces of bananas through the machine for vanilla ice cream. Or I put other pieces of frozen fruit between the banana pieces for a fruit ice cream. Delicious all natural smooth dessert with no other ingredients!
All for today . . . Winnie