This was a spur of the moment, I’m hungry, what’s in the fridge, kind’ve meal. Perfect for the cool weather we’re having in Chicago these last two days. I made the soup last night but brought leftovers to work today, which is when I decided to write this post. Because it’s so good! And because maybe you, too, have bone broth, white beans, and roasted broccoli in your fridge. If not, maybe this post will inspire you to make some. I like to make big batches of bone broth and beans (separately, as in one batch of bone broth and one or more batches of beans) when I have the time. I then freeze small containers for later.
Indeed, that’s exactly how I wound up with 2-cup containers of bone broth and white beans in my fridge. I’d taken both of them out of the freezer a couple of days ago, after I finished teacher training, without a specific plan but knowing I needed food, didn’t have time to make anything, and would be able to make something quick, easy, and nourishing. And voila, broccoli soup! To make it I just combined the broth and the beans in a saucepan with leftover roasted broccoli, heated, and pureed with my handy immersion blender, which may be my most useful kitchen tool.
Because this was so simple, there isn’t really a recipe. But I don’t think I’ve blogged about bone broth yet. So that’s what I’ll discuss. Briefly.
I’ve been making bone broth pretty steadily for the last year or so. At first I made a new batch every week. That was great when my boyfriend (who wasn’t ever really my boyfriend and is still gone and who I still miss terribly — broken hearts SUCK) was around to create interesting soups and help me eat them. But he usually wasn’t around and I pretty quickly figured out that once a week made way more broth than my freezer could hold. Now I make a new batch whenever I use up the last container from the freezer. It’s a good system.
My recipe, if I can call it that, is based on this one from NourishedKitchen. Basically, you roast a chicken, cut off the meat, then simmer the carcass for a couple of days with vegetable scraps, a couple of bay leaves, some peppercorns, and filtered water. I used to let it go for days for perpetual soup, like the recipe at Nourished Kitchen. But I prefer the richness of single batch broth.
Allegedly, bone broth will heal your gut, fight inflammation, reduce joint pain, inhibit infections, and, my favorite, promote strong, healthy bones. I don’t know if any of these claims are true. And I don’t care. Because it’s delicious, easy, affordable, environmentally responsible, and, at the very least, more nourishing than store-bought chicken broth. You should definitely make some. As an alternative for the vegans and vegetarians, use extra water next time you cook chickpeas and use that instead. It is wonderful.