Recipe for Delicious Soup Stock

Basic Chicken Stock


Ingredients:

3-4 lbs. chicken thighs
4 qts. water
1 onion, cut in half
1 T. cider vinegar (leeches calcium from bones into stock)
1 T. salt (to taste)
Any amount of wilted field greens, romaine salad mix, lettuce (no
    broccoli or cauliflower)  the more the better


Procedure:

Put chicken thighs in pot with water
Add salt and vinegar
Put a portable steaming gadget in the pot, over the chicken
Add veggies and onion into steamer.  Whole tomato may be added
and any wilted carrots.**
Bring to boil, lower temperature and simmer for a couple of hours
When done, lift steamer out and discard veggies
Remove chicken
When stock is cooled, it's ready for storage in glass jars and frozen  
   until needed.
Chicken can be used for soup or chicken salad or as is

**When your veggies begin to wilt, put in baggie and freeze.  Use
     for soup stock.  Whole  tomatoes can be frozen and used for
     cooking, either in stock or any other cooked meal.  Hold frozen
     tomato under hot water to pop the skin, if  you want it removed.

Greek Lentil Soup

Greek Lentil Soup


Ingredients:

1/2 C. lentils
1 large bay leaf
1 tablespoon minced onion
2 large cloves garlic, minced
1 C. chopped carrots
1 can diced tomatoes
1 T. apple cider vinegar
Few sprigs celery leaves
5 C. water

2 T. extra-virgen olive oil
1 tsp. salt to taste

Procedure:

Rinse lentils well and put in pot
Add water and all ingredients except last two
Bring to boil and lower to an even simmer, stirring once or twice 
Let cook until lentils are soft 
Add last two ingredients.  
Soup should thicken somewhat with swelling lentils 
When it reaches and good soup consistency, it's ready.
About 2+ hours

Lentil soup has the value of a steak.  High in protein and iron      
    

Rinse lentils and