Okay, all, as promised, here’s my recipe for Rio’s Soup for Dogs. I should mention up front that this soup is different every time I make it. This is simply how I made it this time ’round.
1 whole organic chicken (I use whatever meat is least expensive — beef, lamb, pork, chicken, turkey, etc.)
3 lbs. chicken trimmings (my butcher’s dept does chicken trimmings and fat for broth)
A few beef marrow bones and bison rib bones
Place in a large pot, and cover with water or broth. (The one I use is 24 qts). Allow to simmer until chicken falls from bones. Allow to cool, then remove meat, skin, etc. from bones and set aside.
1 lb. liver or other organ meat (This can either be cooked in the pot with the chicken or in a separate pan with coconut oil for a little more flavor. Be forewarned, if you use kidneys, your entire house will stink!)
To the broth, add any veggies, coarsely chopped — this time, I had available:
1 red and 1 yellow pepper
2 cups of white cabbage
2 cups broccoli
1 medium zucchini
1 cup snap peas
2 cups green beans
1 15 oz can diced tomatoes, low sodium (I also had a couple of fresh tomatoes and several tomatillos from my garden, so I threw them in, too)
1 cup chopped kale or spinach
Allow veggies to cook in broth until slightly softened, then puree the mix with a hand blender. Once the vegetables have been finely chopped, add the meat back to the broth and bring back to a simmer. At this point, you can also add in 2 cans sardines or mackerel (in water, no salt added) mushed up a bit.
I ran this by my Quality Control Department……
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