{"id":410,"date":"2011-11-11T07:31:09","date_gmt":"2011-11-11T15:31:09","guid":{"rendered":"https:\/\/doubleeaglefitness.com\/new\/?p=410"},"modified":"2012-07-11T13:44:21","modified_gmt":"2012-07-11T20:44:21","slug":"fresh-friday-fast-fall-comfort-food","status":"publish","type":"post","link":"https:\/\/doubleeaglefitness.com\/index.php\/fresh-friday-fast-fall-comfort-food\/","title":{"rendered":"Fresh Friday: Fast Fall Comfort Food"},"content":{"rendered":"
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Sweet potato, carrot, and ginger soup<\/p><\/div>\n

The leaves are changing, the air is chilly crisp, and I can’t get enough soup! I absolutely have to share my method for the most amazing, nutritious, filling, comforting, soup ever. It’s so easy to make: 15 minutes without broth. 75 minutes with homemade broth. Here’s how the magic happens:<\/p>\n

Step 1)<\/strong> Make your broth. We buy beef bones ($2.00) from Tara Firma farms and boil them for one hour for a calcium-infused beefy flavored base. You can also use boxed broths, bouillon, or no broth at all.<\/p>\n

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Step 2)<\/strong> Remove beef bones.\u00a0Sloppy chop one onion. Throw in some whole garlic cloves. So the base is always broth, onion, and garlic–celery if I have any on hand. Here’s a great link to making homemade calcium-rich broths:\u00a0http:\/\/www.bostonmamas.com\/2009\/07\/calcium_through_bone_broths.html<\/a><\/p>\n

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Mushrooms simmering in beef broth<\/p><\/div>\n

Step 3)<\/strong> The fun part: Add your vegetable combos.\u00a0We make huge pots because we eat a lot of this for breakfast, snacks, and supplements to lunches and dinners. My weekly ones lately are:<\/p>\n