Bone Broth Soup
A nutrient-rich soup made by simmering bones and vegetables, known for its health benefits and versatility.
Ingredients
Bones and Vegetables
- 2-3 pounds bones (beef, chicken, or a mix) Beef bones include marrow bones, knuckles, and oxtail; for chicken, use carcasses, wings, and feet.
- 2 pieces carrots, chopped
- 2 stalks celery, chopped
- 1 piece onion, quartered
- 2 tablespoons apple cider vinegar Helps extract nutrients from the bones.
- 2-3 cloves garlic
- 1 leaf bay leaf
- water (enough to cover the bones)
- salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 20-30 minutes for a deeper flavor.
- In a stockpot or slow cooker, add the roasted bones, chopped vegetables, apple cider vinegar, and bay leaf. Cover with enough water.
Cooking
- Bring to a boil, then reduce the heat to low and let it simmer. For chicken bones, cook for 12-16 hours; for beef, 24-48 hours. Skim off any foam or impurities that rise to the surface.
- Once done, strain the broth through a cheesecloth or fine mesh sieve.
- Let the broth cool, then transfer it to mason jars. Refrigerate for up to 5 days or freeze for longer storage.
Notes
To maximize nutrition, choose bones from grass-fed or pasture-raised animals. The broth can be used as a base for soups, stews, or simply enjoyed as a beverage.
Nutrition
Serving: 1gCalories: 40kcalCarbohydrates: 2gProtein: 9gSodium: 20mgSugar: 1g
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