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Soups

Susan R. Johnson, MD, FAAP (rev 4/28/10)

Great Vegetable Detox Mineral Bone Soup

Ingredients:

2 yellow onions-skinned and cut in slices

Olive oil and/or coconut oil

Whole head of garlic-crushed or thinly sliced without skins

Organic diced tomatoes with juice (two 14.5 oz. cans)

5 organic beets (steamed for 30 minutes) and sliced

2-3 sweet potatoes-sliced (optional)

1 pound of thinly cut organic carrots

2 Tsp basil

1 tsp marjoram spice

1 tsp celtic sea salt

Two 32 oz. cartons of Pacific brand organic vegetable broth

(or use one 32 oz. carton of Pacific brand organic vegetable broth and 2 quart jars of Chicken Bone Mineral Broth (see recipe that follows)

Place 3-4 Tsp of olive oil/coconut oil in a large pan and sauté onions and garlic under medium heat for 5 minutes. Be careful not to heat the olive oil to high or it will brown and form trans fats. Add vegetable broth, tomatoes, carrots, beets, sweet potatoes and all spices. Bring to boil and then simmer on low heat with lid for 20 minutes. Uncover and let simmer for another 10 minutes. Test the beets, carrots, and sweet potatoes to ensure they are cooked. Serve with shredded Mozzarella cheese on top. This soup will keep for a week and I am told can be frozen if pasta is not added.

Children will often eat the broth and some parents 'blenderize' half of the vegetables after cooking and add them back to the soup to make it thicker and easier for the child to eat.

I sometimes add fresh kale after soup comes to boil. The kale will cook down into the soup. One can also add other vegetables, pasta, rice, or beans if so desired.


Great Chicken Vegetable Detox Mineral Bone Soup

Ingredients:

2 to 3 yellow onions-skinned and cut in slices

Coconut oil

1 to 2 whole heads of garlic-crushed or thinly sliced

without skins

Organic diced tomatoes with juice (two 14.5 oz. cans)

1 pound of thinly cut organic carrots

1 pound of thinly cut organic celery stalks

2 Tbsp basil

1 tsp marjoram spice

1 tsp celtic sea salt (may need more)

One 32 oz. carton of Pacific brand organic vegetable broth

2 quart jars of Chicken Bone Mineral broth (see recipe that follows)

Place 2 to 4 Tbsp of coconut oil in a large soup pan and sauté onions and garlic under medium heat for 5 minutes. If using olive oil, be careful not to heat the olive oil to high or it will brown and form trans fats.

Add vegetable broths, tomatoes, carrots, celery, and all spices.

Add the refrigerated chicken meat (cooked 8 to 10 hrs in the crock pot)

Bring to boil and then simmer on low heat with lid for 20 minutes.Uncover and let simmer for another 10 minutes. Test the carrots to ensure they are cooked. Serve with shredded mozzarella cheese on top. This soup will keep for a week and I am told can be frozen if pasta is not added.

Children will often eat the broth and some parents 'blenderize' half of the vegetables after cooking and add them back to the soup to make it thicker and easier for the child to eat.

I sometimes add fresh kale after soup comes to boil. The kale will cook down into the soup. One can also add other vegetables, pasta, rice, or beans if so desired.


Chicken Bone Mineral Broth Recipe

Place a free-range, organic chicken in a 5 qt. crock pot. I also include organ meats that come with the chicken.

Add enough Pacific organic vegetable broth to completely cover the chicken. This broth is gluten free and is only made with water, vegetables, sea salt and a few herbs. You will need to continue to add broth as chicken cooks and after chicken meat is removed to keep level of broth near the top of crock pot.

Add 1 Tbsp of apple cider vinegar (helps dissolve the chicken bones and makes the minerals more available).

Set the crock pot on low. You will be cooking this broth for a total of 24 yours.

Remove chicken meat (I also remove most of the skin and chicken fat) after first 8 to 10 hours. I remove most of the fat because it seems to burn when left to cook for 24 hours.

Either eat the meat or store chicken meat in the refrigerator to later add back to the detox vegetable soup recipe.

Return the bones to the broth and cook another 12 to 14 hours.

Remove the broth and store in quart class jars (usually fills up 4 jars). Refrigerate the jars of broth. Some people also pour some of the broth, after it has cooled, into ice cube trays and freeze. This way broth can be added quickly to any food, like rice or pasta (even can soup), that you are making.

If the bones are soft enough, I mash them up along with the organ meats and give them to my dog.

I find that this broth is very strong in flavor so I use 1/2 of this homemade broth (2 quart jars) and one 32 oz carton of the Pacific Organic Vegetable broth to above soup recipe.

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© Susan R. Johnson, M.D., F.A.A.P.
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