Chunky Tomato Soup
Homemade bone broth
Diced tomatoes and green chilis (optional)
Apple Cider Vinegar
Cane Sugar/Cream of tartar mixture
Unrefined sea salt
Heat the broth with a little extra water for rinsing the gelatin out of the jar. Cook the shredded potatoes in the broth and oil. Add tomatoes, sugar mixture and meat. Cook at low temperatures, stirring occasionally until meat is tender. I think we ate after about 2 hours. Add a tablespoon of gelatin per 1/4 lb of meat and salt to taste. This will be a naturally thick and hearty soup. If using a Crockpot, add all the ingredients at one time and cook on low for 6-8 hours.
Using the leftovers, I made a cream of tomato soup by adding some fresh cream/milk and gently warming. A dollop of sour cream would be a nice option as well.
Pennywise Platter Thursday
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