Making Broth For Soup

     Because I am a mammal, I try not to eat other mammals, because I feel some kind of kinship toward them.  Birds are more closely related to dinosaurs than to me, so we eat a lot of chicken and turkey.  After we eat them we always have a lot of bones left over.  I hate to see those bones go to waste, so I always throw the bones into the Instant Pot with some water, celery, and garlic then boil them to make broth which I then use for making soup.  

    After I have pressure boiled the mixture for a half an hour or so in the Instant Pot, I dig out the bones, let them cool, (photo below) then strip off any meat that may be still on the bone, which I add to the broth. 

    My mother showed me how easy it was to make soup with broth.  She always added a mixture of frozen vegetables and spices to her broth to make her soup.  The soup I make is more closely related to chili.  I add our canned tomatoes (Due to our very poor tomato crop last summer, I have been using some tomato paste instead).  I love beans, so add red beans, black beans, or mixed beans from cans.  Today, we didn’t have any canned beans, so I used dry beans that I soaked and cooked in the Instant Pot, instead.  Dry beans are more environmentally friendly anyway.  

    I also add some frozen corn, some of our spicy chilis, and chopped onions.  I further spice up the mixture with some salt and pepper of course, but also chili powder and ground cumin.  I like to add a bit of barbecue sauce to the mix, to give it a bit of hickory flavoring.  Lately, I have been also adding some miso to the soup. 

    Anyway, that is how I make my soup, but using the broth as a base, you can add whatever things you like for your soup.  

    I make soup for my lunches to eat just about every day.  I do avoid eating it on Tuesdays however, because that is our jam night, and eating all of those beans can cause atmospheric problems in the confined space of the train station lobby where we play.

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