Bones About It! Bone Broth Soup
This healing bone broth soup has the ability to not only nourish your taste buds but also to nourish you from the inside out! Bone broth soup can help to: heal an inflamed digestive system thanks to the gelatin that is a hydrophilic colloid that attracts and holds liquids including digestive juices; reduce joint pain and inflammation with the supportive nutrients chondroitin sulfates and glucosamine; reduce inflammation through the amino acids that it contains glycine, proline and arginine; support bone strength thanks to the high amounts of calcium, magnesium and other key minerals; make you hair, skin and nails glow beautifully with a high collagen content supporting the connective tissue and collagen of the skin thus reducing wrinkles!
Bone Broth Soup
Power Food: Bone BrothFree From: Gluten, Dairy, Soy
Ingredients
- 6 pounds *beef bones
- 16 cups+ water filtered, divided
- ½ cup apple cider vinegar ACV or lemon juice (helps to draw out minerals from the beef bones & infuse your soup)
- ½ cup vegetable stock low sodium & gluten-free
- 3 celery stalks chopped
- 2 medium leeks chopped
- 2 medium onion sliced
- 10 garlic cloves minced
- 2 Tbsp.+ herbs of choice i.e. rosemary basil, oregano etc.
- 3 medium carrots chopped
- 2 bay leaves
- 1 Tbsp. each: ginger & turmeric minced (if fresh turmeric is not available use 1 tsp. dried turmeric)(optional)
- sea salt & pepper to taste
- ½ cup parsley
Directions
- Pre-prepare the beef bones by letting sit in 8 cups of water and ACV for 1 hour prior to beginning this recipe. This step is optional but will increase the minerals that are leeched out of the bones even more.
- Add vegetable stock, celery, leeks, onion, garlic and herbs of choice to a large stockpot on medium-high heat and healthy sauté for 2-3 minutes or until onions are aromatic and clear OR **pre-roast ingredients as below.
- Add water, beef bones, carrots, bay leaves, ACV, ginger, turmeric to the stockpot, cover and bring to a gentle boil.
- Reduce heat to low and simmer with lid slightly ajar, skimming foam and excess fat occasionally for at least 8 hours or up to 72 hours (you can turn off at night and resume in the am). Add more water as needed to keep all the ingredients covered. The longer you simmer, the more nutrients rich the soup will be. Season with sea salt and pepper to taste. You can also add all the ingredients to a crock pot after bringing to a gentle boil for 15 minutes or so, skimming off the foam and voila it will all take care of itself! (this is my favourite way to do it!)
- Remove from stove, discard bones, cool, strain (if you wish just a clear bone broth soup) and refrigerate overnight. Remove solidified fat from the top of the chilled broth. Broth can be stored for up to 7 days in the refrigerator and up to 6 months in the freezer. Just before serving rewarm and add the parsley in the last few minutes to add even more minerals!
Notes
*Cook’s Note: Beef bones: The best option includes a mix of marrow bones & bones with a little meat on them (i.e. oxtail, short ribs or knuckle bones (cut in half by a butcher) (organic, grass-fed & finished & pastured). You can also use poultry bones (organic & free-range) or fish (wild)(using the whole fish including the head or just the fish bones) to replace the beef bones. Each will have a different flavor with chicken having the mildest flavor. For a vegan or plant powered option try my No Bones About It No Bones Broth Soup.
**Cook’s Note: Pre-roasting: If time permits preheat oven to 375ºF and pre-roast ingredients by placing beef bones, celery, leek, onion, carrots and garlic in a roasting pan. Drizzle beef bones and vegetables with ½ cup vegetable stock and herbs of choice i.e. rosemary, basil, oregano etc. Roast for 30-40 minutes, tossing ingredients half way through. Then proceed with recipe above. Pre-roasting enhances the flavours even more! Health Nut: Sea Veggies: To kick up the health factor of this recipe even more, you can add sea veggies such as wakame or kombu. Just add ½ -1 cup dried (broken into bite size pieces) to the last hour of simmering and you’ve got a super powered mineral rich broth. You can find sea veggies at your health food or Asian grocery store.
**Cook’s Note: Pre-roasting: If time permits preheat oven to 375ºF and pre-roast ingredients by placing beef bones, celery, leek, onion, carrots and garlic in a roasting pan. Drizzle beef bones and vegetables with ½ cup vegetable stock and herbs of choice i.e. rosemary, basil, oregano etc. Roast for 30-40 minutes, tossing ingredients half way through. Then proceed with recipe above. Pre-roasting enhances the flavours even more! Health Nut: Sea Veggies: To kick up the health factor of this recipe even more, you can add sea veggies such as wakame or kombu. Just add ½ -1 cup dried (broken into bite size pieces) to the last hour of simmering and you’ve got a super powered mineral rich broth. You can find sea veggies at your health food or Asian grocery store.
