Holiday present to myself.

If you have read my blog you know I make bone broth almost weekly. As a gift to myself I bought an 8 quart pressure cooker. Today I will do a test run with some rice for lunch. I can’t wait to make my first batch of bone broth tomorrow.


The soup freezing game changer.

I could make a batch of chicken bone broth a week and it still would t be enough for my household. I had been using freezer bags but was loosing one or two bags full a month when thawing them out in the fridge.

The last two batches I made I froze in Ball jars with plastic lids. What a game changer. Getting the soup into the jars was not as messy as trying to get it in the freezer bags. The one going to remember is you do need to make sure they are room temp before putting them in the freezer. Both batches have worked great!

Do you have a favorite way to freeze your homemade broth? -SB

Brussels Sprout Soup

One of my weekly menu planning strategies is to make a soup each week.  This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.

Brussels sprouts are one of my favorite veggies.  They are available year round and are good in salads, or as a side.  I also love them in this hearty soup.

This soup is like french onion with brussels sprouts added.  I don’t always caramelize the onions, especially when I’m planing on serving it pureed.  Brown soup is not always appetizing.  Also adding beef stock to this soup can take it to a whole new level.

Brussels Sprout Soup

  • Servings: 6 cups+
  • Difficulty: easy
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  • 1 pound yellow onions, sliced
  • 1 tablespoon butter or olive oil
  • 1 tablespoon sugar
  • 1 pound Brussels Sprouts, halved
  • a small bunch of fresh thyme
  • 2 pints chicken stock (bone broth)
  • salt and pepper



  1. In a sauce pan combine onions and butter over low heat.  Cover the pan and sweat the onions for about 30 minutes.
  2. Once the onions are soft add the sugar and cook until light brown.
  3. Add the sprouts and thyme (a few sprigs at least) and stir.
  4. Add the stock, salt and pepper.
  5. Bring everything to a boil and simmer until the brussels sprouts are cooked.
  6. This soup can be served pureed or chunky.