I love home made soup. Any kind of soup. But I didn’t realize the intense flavor I’d been missing because I’d never had soup made with long-simmered bone broth. Not only is bone broth tastier and richer than a mere stock, it’s also extremely healthy! (For information on the health of bone broth, read Wellness Mama’s article, “Bone Broth Benefits for Health.”) With all the snow, cold, and wind over the country today (even in the South), I thought it a perfect day to share with you my bone broth recipe.
BEEF BONE BROTH SOUP
- Beef bones with meat (preferably from grass fed cows)
- 1 large white or yellow onion, chopped
- 3-4 carrots, chopped
- 1 can pinto beans
- 1 box (12 oz) small shell pasta
- Salt & pepper, to taste
STEP ONE: MAKE THE BONE BROTH
I work a full time job, run a home business, keep up with a house and garden, and maintain this website. I do NOT have time to cook on the stove for long hours. And I’m sure many of you don’t have that kind of time either. However, I’ve found a great way to make bone broth without all the hands-on time, watching a stove; and it tastes heavenly! Crockpot to the rescue!
1. In a large crockpot, place beef bones and onions. Add water to fill the pot and cover.
2. Put the crockpot on high for 30-60 minutes (to warm the pot), then turn down to low.
3. Let the bones simmer on low in the crockpot for 48 hours. (Yes, two whole days.) If the water gets below half the pot, add an inch or two of water and keep simmering.
4. After 48 hours, remove the broth from the crockpot and throw away the bones. (You’ll notice the bones are hollow inside because the marrow has been incorporated into the broth. The bones will be more fragile, too.) If there are clumps of beef that haven’t fallen apart, shred those. Then, either cool the broth and store in the freezer or refrigerator for later use, or continue on to the next step.
STEP TWO: MAKE THE SOUP
1. Pour the broth, meat, and onions into a stew pot. Add the carrots, beans, salt, and pepper. Bring to a boil, then simmer.
2. When the carrots are almost tender, cook the pasta in a separate pan until tender (but not mushy).
3. Add the pasta to the soup and serve.
NOTE: I never add pasta to my soup pan if I will have left overs. Pasta absorbs liquid, even after it’s fully cooked. If you store soup with pasta in it, your broth will be gone when you go to reheat the leftovers the next day. I usually add the pasta to the individual bowls, then pour the soup over the top.
You may substitute barley for the pasta. That tastes yummy, as well. You may also use a different type of bean, add additional veggies…whatever you like.
Any way you make it, beef bone broth soup is as delicious as it is healthy.