Beef Bone Broth Soup

Instructions

Place the knuckle and marrow bones in a very large stockpot with vinegar and cover with water. Let stand for one hour. Meanwhile, roast the meaty bones in the oven set to 350 degrees. When well browned, add to the stock pot along with the vegetables. Pour the fat out of the roasting pan, and add cold water to the pan, bring to a boil over a high flame, stirring and scraping the juices and bits stuck to the pan. Add this liquid to the stock pot (leave room in the stock pot so it doesn't boil over). Bring to a boil. A large amount of scum (looks like bubbles/oil slick) will come to the top and this needs to be skimmed off with a spoon& discarded. After you have skimmed, reduce heat and add the thyme and peppercorns. Simmer for 12 hours up to 72 hours. For the last 10 minutes, add the parsley. A crockpot can also be used to simmer the stock if you are leaving the house for extended periods of time. Remove bones with tongs and discard. Strain the rest of the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top, stock will turn to gelatin when cooled, this is normal. Put 1 quart of the broth into a 2 quart saucepan, transfer the remaining broth to smaller containers and to the freezer for long-term storage.

Add remaining soup ingredients and simmer till onions are translucent, about 10-15 minutes

Serve and eat healthy!

Author's Comments

The Beef Stock recipe I used for this soup is from the Nourishing Traditions Cookbook by Sally Fallon. Made with a rich homemade, gelatin filled broth, this is the quintessential healing soup!

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