Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue.Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course.#GlobalApron

This is enough food for a week for two people for under ten dollars, full dinners, filling, tasty, creamy, thick rich dinner soup. Cook once, freeze, reheat, enjoy fresh all week.

The leftover bones from a lamb roast or lamb ribs or lamb chops make a delicious and fragrant dinner soup in 3 hours with this simple recipe.

A pound of ox tail beef bones browned in butter on all sides till dark, then simmered 3 hours in cold water with spices, a whole onion and 2 garlic cloves, never boiled, then sieved, makes the richest fragrant clear broth. If you cannot find oxtail bones, beef neck bones are a good substitute.The deboned meat is added back to the broth with fresh celeriac root, shallot, carrot, cilantro, rice noodles. A shot of of Amontillado Sherry is added to each hot soup bowl when serving. The broth is eaten first.On the soup plate, after the broth has been consumed, the warm noodles, vegetables and meat are then mixed with french mustard, and pickled onion, or piccalilly sauce, and eaten as a second noodle course.Family tradition.

Fresh winter vegetables with homemade all beef smoked sausages: ginger, leek, celeriac root, wintercarrot, garlic, dried red thai pepper, dried split or whole green peas, simmering all night. A dinner meal in itself. Served with fresh sour dough bread, topped with celeriac sauce or parmesan cheese.

Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all.French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese.I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees.

A winter classic! This soup is a great field hot luncheon to take in a thermos flask when working outside on a cold day.Dried split peas are peas that have been halved, the outer shell removed, to speed up the drying process. Split peas take 24 hours to reconstitute, plus slow boil 3 hours in a dutch oven.Whole frozen peas have their outer shells intact, more nutrients, are creamier, and don’t need soaking. Makes a hearty meal with fresh baked farm breads, especially rye breads.

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Pears give tender lamb ribs a sweet flavor in soups, and adding dried sour cranberries, lemons, fresh ginger, carrots, peas, mushrooms and avocado make a tangy sweet and sour colorful meal in a mild tasty broth.

A freshly made tomato vegetable soup for lunch or dinner, flavorful all on its own, with slices of leftover beef tongue.#CA2025

I know our recipes are sometimes simple because we use the whole vegetable, picked fresh, and then measure and add other ingredients, but the results are delicious. This dinner soup freezes well too.

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.