I love making soup. I make a big soup every week and I eat that for lunch. I always make my own stock from meat and natural ingredients. no artificial stock. this week is minestrone.
I buy soup greens, bouillon cubes of some flavor, a package of beef, pork or chicken, sometimes a cut of steak ( those I cut up and marinate in balsamic vinegar .I cut the greens into manageable pieces place in the pot of water ( already infused w/ bouillon), bring to a boil then add the beef, pork chicken or steak, reduce the heat and let go for about 20 minutes..
