SOUP FAQs (Scroll down for BROTH FAQs)

1. From where do you source your ingredients?

We source our ingredients from a variety of different farms.  We try to use as much produce as we can from local and organic farmers.  Our suppliers of fresh produce include Tuscarora Organic Growers Cooperative in Hustontown Pennsylvania, Second Spring Farm in Purcerville, VA and Lancaster Farm Fresh in Lancaster, PA.  In the summer months, we use locally sourced tomatoes, melons, squash, beets, peppers, cucumbers, onions and herbs for our gazpachos.  For our meat soups and meat broths, we use pastured chickens and 100% grass fed beef from Polyface Farms in Swoope, VA, Whiffletree Farm in Warrenton, VA and J&L Green Farm in Edinburg, VA and our grass fed bison and bison bones comes from Carolina Bison outside Asheville, NC.  Our beans and legumes are all organic and supplied by either Eden Foods or Mountain High Organics.

 

2. Are your soups and broths gluten free?

Yes!  All of our soups and broths are gluten free, and they are made in a gluten free kitchen.

 

3. Do you add cream to your soups?

No, we add no cream or dairy to our soups.  Many of our soups have a creamy texture but it is not cream, just the pureed consistency of the vegetables.

 

4. Is your soup low in salt?

Yes, our soup is very low in salt, especially when compared to any other canned or prepared soup.  We salt our soups to taste and try to keep the sodium content per 8 ounce portion less than 300 mg.  Even if you choose to add a sprinkle or two of salt from your salt shaker, the total sodium content will be very low by prepared food standards.

 

5. Why do your “no salt added” soups still have sodium?

Several soups we make, such as our Carrot Ginger and Tomato Gazpacho have no salt added.  Since all vegetables, especially root vegetables, contain natural sodium, these soups still have some sodium content.

 

6. Do you have nutritional information for your soups?

We have nutritional information available for most of our vegan soups.  We are currently working on obtaining nutritional information for our meat soups and broths.

 

7. Are all of your soups vegan?

Most of the soups we make are vegan, and all of the soups we sell to wholesale to our retail partners are vegan, but we do make a variety of meat soups available for sale at our Herndon kitchen only.  In the fall and winter months we also make meat stews, sauces and chilis.

 

8. Do you soak the beans and legumes that go into your soups?

We soak overnight all the beans we use in our soups and then toss out the bean soaked water before adding the soaked beans to our soups.  Our split peas and lentils are not presoaked before cooking.

 

9. How long does your soup and broth last?

The “best by” dates on our containers indicate an approximate refrigerated (for the soup) and frozen (for the broth) shelf life.  If you have not consumed the soup by the “best by” date, just freeze it and consume within 4 months.  Our broth lasts up to 6 months in the freezer.  Once defrosted, use the broth within 4 to 6 days.

 

10. Can I freeze your soup?

Yes, all of our soups freeze well and are good for up to 4 months after they are frozen.

 

11. What kind of plastic containers do you use?

We use a BPA free polypropylene American made plastic container for our soups.  We wish there was a cost effective and food safe alternative to plastic, but we have not found one yet.

 

12. Can I recycle the plastic containers?

Our soups are packaged in No. 5 plastic containers.  Not all counties recycle this type of plastic, so please check your community recycling program.  MOMs Organic Market recycles just about anything, including plastic containers!

 

 

BROTH FAQs

 

1. What is the difference between stock and bone broth?

The terms “stock” and “broth” have become interchangeable.  Traditionally, "stock" was something made from the leftover bones and vegetables, simmered for many hours while "broth" was made from meat and vegetables, simmered for less time and included additional seasonings.  Recently Bone Broth and Bone Stock have become popular terms.  Whatever you choose to call it, truly homemade broths and stocks made from a combination of high quality meat and bones are good for your health and digestion and provide depth of flavor to your own cooking.

 

2. How do you make your bone broth?

For our chicken broth we use a combination of bones and meat (chicken backs and chicken feet), slowly simmered overnight with cider vinegar, root vegetables and aromatics.  Our bison and beef broths are also simmered overnight and are made with a combination of marrow, meat and knuckle bones (when available) along with cider vinegar, root vegetables and aromatics.  We use only meat and bones from pastured chicken and grass fed bison and beef to make our broths.   We add no salt to any of our bone broths.

 

3. From where do you source your meat and bones?

For our meat soups and meat broths, we use pastured chickens and 100% grass fed beef from Polyface Farms in Swoope, Virginia, Whiffletree Farm in Warrenton, Virginia, J & L Green Farm in Edinburg, VA and grass fed bison from Carolina Bison in Asheville NC.  

4. Does your bone broth contain gelatin?

Yes, it does, though the amount of gelatin may vary.  We have found that the most gelatinous broth comes from the right combination of bones.  

 

5. Is your broth gluten free?

Yes, our bone broth is gluten free, and it is made in a gluten free kitchen.

 

6. Is your broth salt free?

We add no salt to any of our bone broths.  Since all vegetables have some natural sodium, our broths are not salt free.  However, they are very low in sodium content.

 

7. How do I thaw the broth?

Our broth can be thawed by putting it in the refrigerator for several days before use.  For a quick defrost, run the container under warm water for several minutes to loosen, place broth in a pot and heat until liquid.

 

8. How long will the stock last?

Our broth lasts for up to six months in the freezer.  Once defrosted in the refrigerator, it is best to use within 4 to 6 days. You can always refreeze it within the 4 to 6 day period.

 

9. How do I use the broth?

Great broth (or stock) is the secret ingredient of chefs, adding balance and depth of flavor to many dishes.  Try using it as a base for your own soup, stews or gravies.  Use in place of water when cooking grains like rice or quinoa.  Our broth also makes a nourishing, easy to digest restorative drink when sipped like a tea.  Try adding aromatics like ginger, lemon grass or herbs for additional flavor.

 

10. What kind of plastic containers do you use?

We use a BPA free polyethylene injection molded BPA freeAmerican made plastic container for our broths.  We wish there was a cost effective and food safe alternative to plastic, but we have not found one yet.

 

11. Can I recycle the plastic containers?

Not all municipalities recycle this type of plastic, so please check your community recycling program.  MOMs Organic Market recycles just about anything, including plastic containers!

 
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279 Sunset Park Drive, Herndon, VA 20170

info@100bowlsofsoup.com

703 466-5130

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