Bone Broth Soup
Bone broth soup is extremely good for us. I discovered over thirty years ago that if my husband, Bob, and I have two servings of my home made bone broth soup a week, we have no problems with our joints. If I forget, my knees really bother me. So we religiously eat and drink our soup.
An added benefit is the health of our bones. Last September, Bob sleep-walked off of our loft. He was 68 years old at the time and he fell an entire story. Yet, he broke nothing. Not one bone. He was, of course, bruised but he healed quickly.
So what do I put into my bone broth soup? Lots of things. I start with free-range, organic, grass-fed beef, chicken, turkey or lamb bones. Beef bones I sometimes roast in the oven for an hour or two first, but the rest can go right into the crock pot. I also always add (no matter what kind of soup I’m making) several chicken feet. The highest amount of gelatin in a chicken resides in the feet so they are included right away.
Then I put in one or two onions, several beets, a bunch of carrots, any greens that I can find (Swiss chard, beet greens, kale or carrot tops) and a good chunk of organic liver.
Adding a few tablespoons of vinegar or white wine helps get the goodies out of the bones.
Filling the pot with pure water (no chlorine or fluoride), it’s ready to go.
Bring it to a boil then let it simmer. You don’t want a fully rolling boil, just a gentle one. This can also be started on a stove top and moved into the oven (at 200 degrees). You want to cook it for a long time. Forty-eight hours is ideal. Remember, vitamins and minerals are water-soluble. That means that they come out of all of these ingredients and go into the soup.
When it’s done, everything gets poured through a colander and set out to cool. Once it has cooled, ladle it through a strainer and into can or freeze pints (not regular canning jars). These go directly into the freezer for future use.
Sometimes, I just heat up the broth, pour it into two cups and we drink it. Other times, I will fry some onions and sweet peppers in coconut oil then pour in the broth to which is added other cut-up veggies (carrots, beets, broccoli, beans, more greens or corn). This makes a delicious soup. Or, it goes into a stir-fry. Again, I fry some onions, sweet peppers and mushrooms in coconut oil while the other veggies are cooking in the broth (about 1 ½ hours for the beets, 1 hour for the carrots and 5 or 10 minutes for the others). At the end, I toss them all together in one pot and thicken the sauce with arrowroot (mix about 3 tablespoons of the powder with cold water and add until the whole mixture boils). Yum!
The many benefits of bone broth soup are detailed nicely in Sally Fallon Morell and Kaayla T. Daniels new book, “Nourishing Broth.” This book explains the science behind the healing, personal stories, recipes and more. I highly recommend it.
These 100% grass fed beef sticks are also FERMENTED!!! And really delicious!
Thanks Celeste, sounds great (bar the chicken feet) I ‘ve seen many recipes for bone broth and keen to try – they look so fiddly and messy – but yours looks simple and easy. Thank you – going to give it a try!
Best wishes and keep up the great blogs and info – enjoy them.
Next time I make bone broth, I’ll put a beet or two in it and maybe some cabbage.
hi, i have been very much enjoying your videos, learning a lot, very helpful and just finished making fruit and beet kvass from your recipe!. with the bone broth (i used to make it) and now you have inspired me to start again! when using eggs, i would keep the shells washed in the freezer and then add them to the broth, for extra calcium. and the bones i used were the very long leg one from the cow, cut along and then in 3 chunks or more if possible. because of the white cartilage at the ends of the bone, you get a lot of collagen in the broth. just thought i share that with you. thank you for sharing your knowledge! alida
Good ideas, thanks!
Could I pressure can the broth in Mason jars rather than freeze? Thank you for all that you share!!
Yes, you could. I do believe that it maintains more of its healing power if you freeze it, though.
I’m probably older (73) than most here, but am generally healthy and take no meds. Since a fall (2 yrs ago) I’ve had healing issues. I’ve tried PRP and Stem Cell procedures, but all proved a waste of my time and money. I am not able to take anesthesia to replace my hip. It’s not broken, just severely over-extended. I was introduced to bone broth through THRIVE market online and have used their product and others to cook with. Now I can feel I am healing every week. Using traditional ways of getting the nutrients my body needs I am stronger and can almost feel my body responding. YEAH! I’ve been using packaged bone broth and just today stumbled onto your site. Thank you for the step by step process and clear instructions. I am so very greatful! When I am healed I would like to come to NH and take a class.