Start with bones* or chicken feet as shown. Make broth by covering with water and a splash of apple cider vinegar (to draw the minerals out of the bones) and simmering over low heat for several hours. Add peppercorns, sea salt and a few bay leaves. Strain through a fine sieve into glass jars and keep in the fridge.
*Bones yield a richer flavor if they are roasted first. Roast bones in a 425 degree oven until browned and aromatic (or use the carcass of a roasted chicken) then follow the above procedure to make broth. Always use naturally raised pastured animal parts, not conventional meat.
Almost every soup starts with mirepoix (meer-pwa), the fancy French term for chopped onions, celery and carrots. These fresh vegetables brighten the broth and lay the foundation for the flavorful ingredients that become the focus of your soup: greens, beans, meat and herbs.
Sauté the mirepoix in fat first, then add the herbs, meat, greens and finally the (cooked) beans. Cook each ingredient for a few minutes before adding the next and finally add as much broth as you like to finish your soup. Simmer gently and serve or save for the next day.
Soup is always better once the ingredients mingle.
FOOLPROOF FORMULA for SUPER SOUPS
Start with the formula above - sauté mirepoix vegetables, then add MEAT and SPICES and cook, then add GREENS and cook some more, then add ACCENTS and as much broth as you like and simmer at least 30 minutes.