Tuck the cookbooks away tonight and use what you’ve already got in your refrigerator to make a fine, No-Recipe-Needed Soup. Start with our insanely flavorful basic broth, then follow the formula below to create a tasty stew with whatever ingredients are already in your kitchen.
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Directions
Yield Varies
Prep Time Varies
Total Time Varies
Ingredients
Basic Broth (per serving)
- 1 Tbsp coconut oil
- 1 clove garlic, finely chopped
- 1½ cups broth (vegetarian, chicken or beef)
- 1 Tbsp apple cider vinegar
- 1 Tbsp Nate’s 100% Pure Honey
- ¼ tsp salt
Choose 1 – 2 Proteins (¼ – ½ cup per serving)
- Diced chicken, beef or pork
- Crumbled, cooked chicken, beef, bison or sausage
- Sliced sausage
- Meatballs
- Diced Firm Tofu
- Egg
Choose Any Vegetables (½ – 1 cup per serving)
- Tomatoes, canned or fresh
- Carrots, diced or sliced
- Diced onions, purple, sweet, white or yellow
- Mushrooms, sliced
- Potatoes, diced or sliced
- Root veggies or winter squash, diced
- Kale, spinach, cabbage or power greens
- Corn, frozen, fresh or canned niblets
- Beans, cooked (black beans, white, garbanzo, kidney or lentils)
Choose Any Grains (¼ – ½ cup per serving)
- Barley, cooked
- White, Brown or Whole Grain Rice, cooked
- Pasta, uncooked
Choose Any Garnishes (2 – 3 Tbsp per serving)
- Cream or sour cream, stir in 2-4 Tbsp per serving for a creamy soup
- Fresh diced herbs, cilantro, sage, green onions, chives or basil
- Tortilla or potato chips, crushed
- Breadcrumbs or croutons
- Nuts, sliced or coarsely chopped (peanuts, almonds, cashews or walnuts)
Directions
In a large pot, melt coconut oil over medium-high heat. Add garlic, broth, vinegar, honey and salt. Prepare enough broth for the number of desired servings.
Once broth is prepared, add in 1-2 proteins, and 1 or more of your favorite greens. Once proteins and greens are added, cover pot and simmer until meat is fully cooked and veggies are tender.
Then, 10-15 minutes before serving, toss in 1 or more of your favorite grains.
Just before serving, top with any of your favorite garnishes.
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